Smørrebrød with Avocado, Citrus and Cress

February 12, 2013

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.

Avocado with citrus and cress assembly © kvalifood.com

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.