Smørrebrød with Smoked Cheese, Lingonberry Compote and Dill

Name: Smørrebrød with Smoked Cheese, Lingonberry Compote and Dill
Prep time: 15 min
Total time: 25 min

September 30, 2019

Prep 15 min Total 25 min

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.

Smoked cheese with lingonberry compote and dill assembly © kvalifood.com

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.