Smørrebrød with Esrom, Pear and Toasted Walnuts
Esrom with pear and toasted walnuts © kvalifood.com
Esrom is a semi-soft Danish cheese with a mild, slightly tangy flavour. It pairs well with fresh pear and toasted walnuts — the pear brings sweetness and juice, the walnuts bring crunch and a gentle bitterness. A simple cheese open sandwich that does not ask much.
Ingredients
Yields 4 servings
Toasted walnuts
- 60 g walnuts
- flaky salt, a little
Assembly
- 4 slices rye bread
- butter, for the rye bread
- 200 g Esrom, thinly sliced
- 2 ripe pears, thinly sliced
- lemon juice, a little, for the pears
- 1 tsp liquid honey
- fresh thyme
Directions
Toasted walnuts
Toast the walnuts in a dry pan over medium heat for 3–4 minutes, stirring regularly, until fragrant and lightly golden. Scatter with flaky salt and leave to cool on a sheet of baking paper.
Assembly
Slice the pears thinly and toss in lemon juice so they do not discolour. Butter the rye bread. Lay the Esrom slices on top, distribute the pear slices over and scatter with the toasted walnuts. Drizzle a little honey over and finish with fresh thyme.