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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