Smørrebrød with Avocado, Citrus and Cress
Avocado with citrus and cress © kvalifood.com
Avocado on rye bread is a more recent addition to the Danish smørrebrød repertoire, but it has already become a regular on many lunch tables. The avocado is roughly mashed so there is still texture, and seasoned with lime, cumin and chilli — a flavour profile that borrows from Mexican cooking. On dark rye bread it takes on a more nutty, earthy character than on the white toast bread common in brunch culture. The cress on top gives a peppery bite that works well with the creamy avocado.
Ingredients
Yields 4 servings
Avocado
- 2 ripe avocados
- 1 lime, juice of
- ½ tsp cumin
- ½ tsp chilli flakes
- Salt
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- Cress
- Radishes, thinly sliced
- Flaky salt
- Coarsely ground black pepper
- Chilli flakes
Directions
Avocado
Roughly mash the avocados with a fork — they should have texture. Mix in the lime juice, cumin, chilli and salt.
Assembly
Butter the rye bread. Spread the avocado mash in a thick layer. Top with radish slices. Sprinkle with cress, flaky salt, pepper and a little extra chilli flakes.