Smørrebrød with Liver Pâté, Beetroot Julienne and Horseradish Crème Fraîche
Liver Pâté with Beetroot Julienne and Horseradish Crème Fraîche © kvalifood.com
This liver pâté smørrebrød uses raw beetroot instead of the usual pickled kind, and it gives a completely different experience. The raw beetroot, cut into fine julienne strips and dressed with a little vinegar and honey, has an earthy sweetness and a crisp texture that cooked beetroot cannot match. The bacon’s saltiness and crunch plays against the soft pâté, while the horseradish crème fraîche cuts through with a sharp heat. It is a modern take on a classic that shows even familiar ingredients can surprise when treated differently. The beetroot should be cut on a mandoline to get the fine julienne that makes the difference.
Ingredients
Yields 4 servings
Beetroot julienne
- 1 large raw beetroot, cut into fine julienne (mandoline)
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt
Horseradish crème fraîche
- 3 tbsp crème fraîche 38%
- 1–2 tbsp freshly grated horseradish
- 1 tsp lemon juice
- Salt
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- 4 thick slices liver pâté
- 4 rashers crispy bacon
- Watercress
- Flake salt
Directions
Beetroot julienne
Toss the beetroot strips with the vinegar, honey and salt. Leave to steep for 15 minutes.
Horseradish crème fraîche
Mix the crème fraîche with horseradish and lemon juice. Season to taste.
Assembly
Butter the rye bread. Lay the pâté on top. Place the crispy bacon over it. Pile the beetroot julienne on top. Add a dollop of horseradish crème fraîche. Top with watercress and flake salt.