Smørrebrød with Trout Roe, Watercress and Quark

Trout roe with watercress and quark © kvalifood.com

Fresh trout roe has a cleaner, milder flavour than lumpfish roe and pairs well with the peppery notes of watercress. The quark cream gives a lightly tangy base that doesn’t overpower the roe. It’s a fresh and light piece of smørrebrød.

Trout roe with watercress and quark assembly © kvalifood.com
Trout roe with watercress and quark assembly © kvalifood.com

Ingredients

Yields 4 servings

Quark cream

  • 150 g quark (plain)
  • 2 tbsp crème fraîche 18%
  • 1 tsp lemon juice
  • grated lemon zest, to taste
  • salt
  • pepper

To serve

  • 4 slices rye bread
  • 150 g fresh trout roe
  • 1 bunch watercress (leaves and fine stems only)
  • ½ red onion, in thin rings
  • lemon juice, to taste
  • freshly ground pepper

Directions

Quark cream

  1. Mix the quark and crème fraîche together until smooth.
  2. Season with lemon juice, lemon zest, salt and pepper.

To serve

  1. Spread the quark cream on the rye bread.
  2. Spoon the trout roe on top in an even layer.
  3. Scatter watercress leaves over.
  4. Top with red onion rings, a squeeze of lemon juice and freshly ground pepper.