Smørrebrød with Omelette, Wild Garlic and Radishes

Name: Smørrebrød with Omelette, Wild Garlic and Radishes
Prep time: 30 min
Total time: 30 min

May 15, 2014

Prep 30 min Total 30 min

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.

Omelette with wild garlic and radishes assembly © kvalifood.com

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.