Smørrebrød with Omelette, Wild Garlic and Radishes
Omelette with wild garlic and radishes © kvalifood.com
A firm omelette cut into pieces and laid on rye bread is a different way to use eggs as a topping. Wild garlic is a sign of spring, appearing in the forests in April–May, and gives a mild garlic flavour. Fresh radishes add colour and crunch. This is seasonal smørrebrød that only works for a short window in spring.
Ingredients
Yields 4 servings
Omelette
- 6 eggs
- 2 tbsp milk
- 2 tbsp butter
- 1 bunch wild garlic, roughly chopped
- salt
- pepper
Assembly
- 4 slices rye bread
- butter, for the bread
- 8 radishes, thinly sliced
- crème fraîche 18%, a little
- flaky salt
- freshly ground black pepper
Directions
Omelette
Whisk the eggs with milk, salt and pepper. Melt the butter in an ovenproof frying pan over medium heat. Pour in the egg mixture and distribute the wild garlic evenly over it. Cook over low heat until the omelette is firm on the bottom but still slightly soft on top. Place the pan under the grill for 2–3 minutes until the surface has set. Let the omelette cool slightly and cut into pieces to fit the bread.
Assembly
Butter the rye bread. Place a piece of omelette on top. Add thin radish slices and a small spoonful of crème fraîche. Season with flaky salt and black pepper.