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.
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
- Mix the quark and crème fraîche together until smooth.
- Season with lemon juice, lemon zest, salt and pepper.
To serve
- Spread the quark cream on the rye bread.
- Spoon the trout roe on top in an even layer.
- Scatter watercress leaves over.
- Top with red onion rings, a squeeze of lemon juice and freshly ground pepper.
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