Smoked halibut with rygeost cream and cucumber
Prep 15 min Total 15 min
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.
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
Stir together rygeost and crème fraîche until smooth.
Season with lemon juice, salt and pepper.
Assembly
Spread a good layer of rygeost cream on each slice of rye bread.
Lay slices of smoked halibut on top — they can overlap slightly.
Arrange cucumber and radish slices over the fish.
Finish with fresh dill sprigs and a small drizzle of lemon juice.
See Also
Smørrebrød with Summer Salad, Smoked Cheese Cream and Radishes
