Smørrebrød with Smoked Pork Tenderloin, Pea Mayo and Radishes
Smørrebrød with smoked pork tenderloin, pea mayo and radishes © kvalifood.com
Pea mayo is a simple cream made from fresh or frozen peas blended with mayo and lemon juice. It pairs well with smoked pork tenderloin, and the sharp, slightly bitter radishes sliced thin complete the picture.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- soft butter, for spreading
Pea mayo
- 100 g frozen peas, thawed
- 3 tbsp mayonnaise
- 1 tsp lemon juice
- salt
- pepper
Toppings and assembly
- 200 g smoked pork tenderloin, thinly sliced
- 6 radishes, thinly sliced
- fresh peas (or pea shoots), to garnish
- flaky salt
Directions
Pea mayo
Blend the peas roughly with the mayonnaise and lemon juice. Season with salt and pepper. The cream does not need to be completely smooth — a little texture is fine.
Assembly
Spread the rye bread with a layer of pea mayo. Lay slices of smoked pork tenderloin on top. Arrange the radish slices over the meat. Garnish with fresh peas or pea shoots and a pinch of flaky salt.