Smørrebrød with Smoked Pork Tenderloin, Avocado and Rocket

Smørrebrød with smoked pork tenderloin, avocado and rocket © kvalifood.com

Avocado cream with lemon juice and a touch of garlic gives a rich, mild base for the smoked pork tenderloin. Rocket adds a slightly bitter contrast and fresh colour.

Smoked pork tenderloin with avocado and rocket assembly © kvalifood.com
Smoked pork tenderloin with avocado and rocket assembly © kvalifood.com

Ingredients

Yields 4 servings

Rye bread

  • 4 slices rye bread
  • soft butter, for spreading

Avocado cream

  • 2 ripe avocados
  • 1 tbsp lemon juice
  • ½ clove garlic, grated
  • salt
  • pepper

Toppings and assembly

  • 200 g smoked pork tenderloin, thinly sliced
  • a handful of rocket
  • flaky salt

Directions

Avocado cream

Mash the avocados with a fork. Stir in the lemon juice and grated garlic. Season with salt and pepper. The cream does not need to be completely smooth.

Assembly

Spread the rye bread with the avocado cream. Lay slices of smoked pork tenderloin on top. Top with fresh rocket and a pinch of flaky salt. Serve immediately so the avocado does not discolour.