Smørrebrød with Avocado, Citrus and Cress
Prep 10 min Total 10 min
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.
See Also
Smørrebrød with beetroot tartare, horseradish cream and rye crumble
Smørrebrød with White Mould Cheese and Pickled Fruit
Smørrebrød with Blue Cheese, Honey, Walnuts and Pear
Smørrebrød with Breaded Celeriac and Remoulade
Smørrebrød with Brie, Grapes and Toasted Hazelnuts
