Smørrebrød with Summer Salad, Smoked Cheese Cream and Radishes
Summer Salad with Smoked Cheese Cream and Radishes © kvalifood.com
Summer salad on rye bread is a light, fresh smørrebrød that is all about showing off seasonal vegetables. The smoked cheese cream works as a base and gives a mild, smoky sweetness that ties together the crisp radishes, cool cucumber and sharp spring onions. It is the kind of smørrebrød you make in June and July when you want something lighter than the heavy meat classics, and it fits well as part of a varied lunch spread. The simple dressing of lemon juice and olive oil keeps the vegetables fresh without overpowering them.
Ingredients
Yields 4 servings
Smoked cheese cream
- 100 g rygeost (Danish smoked fresh cheese)
- 3 tbsp crème fraîche
- 1 tbsp finely chopped chives
- salt
- pepper
Summer salad
- 6 radishes, thinly sliced
- ½ cucumber, cut into thin half-moons
- 4 spring onions, finely sliced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- salt
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- Fresh dill
- Chervil
- Flaked salt
Directions
Smoked cheese cream
Mash the rygeost and mix with the crème fraîche and chives. Season to taste.
Summer salad
Mix the radishes, cucumber and spring onions with the lemon juice, oil and salt.
Assembly
Butter the rye bread. Spread the smoked cheese cream. Top with the summer salad. Garnish with dill, chervil and flaked salt.