Smørrebrød with Radishes, Herb Butter and Flaky Salt
Radishes with herb butter and flaky salt © kvalifood.com
Radish smørrebrød is the open sandwich’s answer to minimalism — crisp radishes, good butter and coarse salt, and nothing more. It has roots in the French tradition of radishes and butter, but on Danish rye bread it takes on its own character. The herb butter with chives and dill adds an extra dimension without drowning out the fresh, peppery bite of the radishes. It’s a spring smørrebrød at its best in May and June, when the first Danish radishes appear — crisp, sharp and full of flavour.
Ingredients
Yields 4 servings
Herb butter
- 100 g soft butter
- 2 tbsp finely chopped chives
- 1 tbsp finely chopped dill
- 1 tsp lemon juice
- flaky salt
To serve
- 4 slices dark rye bread
- 1 bunch radishes (approx. 10), thinly sliced
- flaky salt
- coarsely ground black pepper
- fresh chives
Directions
Herb butter
Mix the soft butter with the chives, dill, lemon juice and flaky salt until evenly combined.
To serve
Spread the rye bread generously with herb butter — a thick layer. Lay radish slices close together in a layer. Sprinkle with flaky salt and pepper. Garnish with fresh chives.