Smørrebrød with Radishes, Herb Butter and Flaky Salt

Name: Smørrebrød with Radishes, Herb Butter and Flaky Salt
Prep time: 10 min
Total time: 10 min

January 11, 2021

Prep 10 min Total 10 min

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.

Radishes with herb butter and flaky salt assembly © kvalifood.com

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.