Smørrebrød with Hamburgerryg, Apple Compote and Horseradish Cream
Hamburgerryg with Apple Compote and Horseradish Cream © kvalifood.com
Hamburgerryg is a smoked, brined pork fillet that is a fixture in Danish deli counters and one of the most popular cold cuts for everyday smørrebrød. The name has nothing to do with Hamburg — it comes from the English term for the cut. The meat has a mild, lightly smoked flavour and a firm, lean texture that pairs well with bold accompaniments. The apple compote gives a warm, sweet-sour contrast that draws on the classic Nordic tradition of combining pork and apple. The horseradish cuts through with its sharp heat and keeps the dish from being too mild. It is an everyday smørrebrød that with these accompaniments becomes something you actually look forward to.
Ingredients
Yields 4 servings
Apple compote
- 3 tart apples, peeled and diced
- 2 tbsp sugar
- 1 tbsp butter
- 1 tbsp lemon juice
- 1 pinch cinnamon
Horseradish cream
- 1 dl crème fraîche 38%
- 2 tbsp freshly grated horseradish
- 1 tsp lemon juice
- salt
To serve
- 4 slices dark rye bread
- butter, for the bread
- 8 slices hamburgerryg
- watercress
- coarsely ground black pepper
Directions
Apple compote
Cook the apple pieces in butter with sugar for 5 minutes. Add the lemon juice and cinnamon. Simmer for 5–8 minutes until the apples are soft but still have a little bite. Leave to cool slightly.
Horseradish cream
Mix together the crème fraîche, horseradish and lemon juice. Season to taste.
To serve
Butter the rye bread. Lay the hamburgerryg slices on top. Spoon the apple compote over. Add dollops of horseradish cream. Garnish with watercress and pepper.