Smørrebrød with Smoked Cheese, Lingonberry Compote and Dill
Smørrebrød with smoked cheese, lingonberry compote and dill © kvalifood.com
Rygeost is a Danish speciality — a fresh, smoked cheese that works well on smørrebrød. Whipped with crème fraîche it becomes lighter and more spreadable. Lingonberry compote gives acidity and sweetness, and dill is the natural herb here. A quick smørrebrød that is easy to put together.
Ingredients
Yields 4 servings
Smoked cheese (rygeost)
- 200 g rygeost (Danish smoked fresh cheese)
- 3 tbsp crème fraîche 18%
- salt
- white pepper
Lingonberry compote
- 150 g lingonberries (fresh or frozen)
- 2 tbsp sugar
- 1 tbsp water
Assembly
- 4 slices rye bread
- butter, for the bread
- 1 bunch fresh dill
- finely grated lemon zest, to taste
Directions
Lingonberry compote
Put the lingonberries, sugar and water in a small saucepan. Simmer over medium heat for 8–10 minutes until the berries have burst and the compote is thick. Taste and leave to cool.
Smoked cheese
Whip the rygeost and crème fraîche together to a smooth, light mixture. Season with salt and white pepper.
Assembly
Butter the rye bread. Spread the smoked cheese mixture over the slices. Spoon a little lingonberry compote alongside and scatter fresh dill and finely grated lemon zest over.