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.
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.
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