Smørrebrød with Fried Camembert and Blackcurrant Jam
Fried camembert with blackcurrant jam © kvalifood.com
Fried camembert with blackcurrant jam is a classic combination that works well on smørrebrød. The warm, molten cheese against the sweet and slightly bitter jam is a pairing that delivers. Use a firm camembert — it should not be over-ripe, otherwise it will spread too much during frying.
Ingredients
Yields 4 servings
Fried camembert
- 2 camembert rounds à 125 g, each cut into 8 pieces
- 2 eggs, beaten
- 100 g breadcrumbs
- 50 g plain flour
- salt
- pepper
- oil, for deep-frying
Assembly
- 4 slices toast bread, toasted
- butter, for the toast
- 4 tbsp blackcurrant jam
- fresh thyme (or rosemary), a little
Directions
Fried camembert
Coat the camembert pieces first in flour, then in the beaten eggs and finally in the breadcrumbs. Season the breadcrumbs with salt and pepper. Heat oil to 345°F (175°C) in a pan or wok. Fry the pieces for 2–3 minutes until golden and crisp. Lift them out with a slotted spoon and drain on kitchen paper.
Assembly
Toast the bread and butter it. Spread the blackcurrant jam on the toast and place the warm camembert pieces on top. Scatter a little thyme or rosemary over and serve immediately while the cheese is still warm and runny inside.