Smørrebrød with Smoked Cheese, Radishes and Chives
Smørrebrød with smoked cheese, radishes and chives © kvalifood.com
Rygeost is a Danish speciality traditionally associated with Funen and Bornholm, where it is smoked over straw or nettles, giving it its characteristic mild smoky flavour. The cheese has a soft, spreadable texture and a slightly sweet, gently acidic taste, making it one of the mildest Danish cheeses. The crisp radishes cut through with their peppery bite, and chives and flaky salt are all that is needed to lift this simple combination. It is one of those smørrebrød that requires the least work but still delivers, because the quality of the ingredients speaks for itself.
Ingredients
Yields 4 servings
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 200 g rygeost (Danish smoked fresh cheese)
- 1 bunch radishes (about 8), thinly sliced
- 2 tbsp finely chopped chives
- flaky salt
- coarsely crushed black pepper
- 1 tbsp good olive oil
Directions
Assembly
Butter the rye bread. Spread the smoked cheese in a generous layer — it can be spread smooth or placed in dollops. Arrange the radish slices on top. Scatter with chives, flaky salt and pepper. Drizzle with a little olive oil.