Smoked halibut with rygeost cream and cucumber

Smoked halibut with rygeost cream and cucumber © kvalifood.com

Smoked halibut is a mild, rich fish that pairs well with the tangy flavour of rygeost (Danish smoked curd cheese). Here soft slices of smoked halibut are laid on dark rye bread with a creamy rygeost spread and fresh cucumber. It is a simple combination that does not need much embellishment to work.

Smoked halibut with rygeost cream and cucumber assembly © kvalifood.com
Smoked halibut with rygeost cream and cucumber assembly © kvalifood.com

Ingredients

Yields 4 servings

Rygeost cream

  • 150 g rygeost (plain)
  • 3 tbsp crème fraîche 18%
  • 1 tsp lemon juice
  • salt
  • pepper

Assembly

  • 4 slices rye bread
  • 250 g smoked halibut, sliced
  • ½ cucumber, in thin slices
  • 4 radishes, in thin slices
  • ½ bunch dill
  • lemon juice, a little

Directions

Rygeost cream

  1. Stir together rygeost and crème fraîche until smooth.
  2. Season with lemon juice, salt and pepper.

Assembly

  1. Spread a good layer of rygeost cream on each slice of rye bread.
  2. Lay slices of smoked halibut on top — they can overlap slightly.
  3. Arrange cucumber and radish slices over the fish.
  4. Finish with fresh dill sprigs and a small drizzle of lemon juice.