Smørrebrød with Lumpfish Roe, Crème Fraîche and Chives

January 21, 2014

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.

Lumpfish roe with crème fraîche and chives assembly © kvalifood.com

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.