Smørrebrød with Lumpfish Roe, Crème Fraîche and Chives
Lumpfish Roe with Crème Fraîche and Chives © kvalifood.com
Lumpfish roe is a spring classic in the Danish kitchen. The salty, mildly bitter roe pairs perfectly with the rich crème fraîche and the mild onion flavours from the chives and red onion. Toasted dark rye bread gives more bite than soft bread and is preferable here.
Ingredients
Yields 4 servings
Assembly
- 4 slices rye bread, lightly toasted
- 200 g lumpfish roe (natural or black)
- 150 g crème fraîche 38%
- ½ red onion, in very thin rings
- ½ bunch chives, finely chopped
- ½ bunch dill
- lemon juice, a little
- pepper
Directions
Assembly
- Toast the rye bread lightly so it has some bite without being too hard.
- Spread an even layer of crème fraîche on each slice.
- Distribute the lumpfish roe in a generous layer on top — it should cover most of the bread.
- Scatter the red onion rings and chives over.
- Garnish with dill sprigs, add a small squeeze of lemon juice and a little freshly ground pepper.