Smørrebrød with Roast Pheasant and Curry Dressing

October 4, 2013

Roast pheasant with curry dressing and cress © kvalifood.com

Pheasant breast is cooked until just done and sliced. It is placed on tomato slices with a mild curry dressing and topped with cress. A light, fresh arrangement on toast.

Roast pheasant with curry dressing and cress assembly © kvalifood.com

Ingredients

Yields 4 servings

Toast

4 slices toast bread
butter, for spreading

Roast pheasant breast

2 pheasant breasts (or 4 smaller ones)
1 tbsp butter
salt
pepper

Curry dressing

3 tbsp mayonnaise
1 tsp mild curry powder
1 tsp lemon juice
1 tsp honey
salt

Assembly

2 tomatoes, sliced
½ punnet cress
flaky salt

Directions

Roast pheasant breast

Season the pheasant breasts with salt and pepper. Fry in butter over medium heat, 4–5 minutes on each side, until cooked through and golden. Rest for 5 minutes and slice.

Curry dressing

Mix the mayo, curry, lemon juice and honey together. Season with salt. The dressing can have a little sweetness.

Assembly

Toast the bread and butter it. Lay tomato slices on the bread. Distribute slices of pheasant breast on top. Drizzle the curry dressing over. Top with fresh cress and scatter with flaky salt.