Smørrebrød with Turkey Breast, Grilled Courgette and Pesto
Turkey breast with grilled courgette and pesto © kvalifood.com
Turkey breast on smørrebrød is a lighter option that draws on modern Nordic cooking with its combination of grilled courgette, smoked cheese and basil pesto. Turkey is lean and mild in flavour, so it needs accompaniments with character — it gets that from the smoked cheese and the punchy pesto. The grilled courgette slices add a gentle sweetness and the char marks give the sandwich visual appeal. It works well in summer when courgettes are in season and you want something lighter than the heavy meat classics.
Ingredients
Yields 4 servings
Basil pesto
- 1 bunch basil
- 30 g pine nuts, toasted
- 30 g Parmesan, grated
- 1 clove garlic
- ½ dl olive oil
- salt
Grilled courgette
- 1 courgette, cut into 5 mm slices
- 1 tbsp olive oil
- salt
- pepper
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 200 g roasted turkey breast, sliced
- 50 g smoked cheese (rygeost)
- spring onions, finely sliced
- flaky salt
Directions
Pesto
Blend basil, pine nuts, Parmesan, garlic and olive oil. Season with salt.
Grilled courgette
Brush the courgette slices with olive oil, season with salt and pepper. Grill over high heat for 2–3 minutes on each side.
Assembly
Spread the bread with butter. Lay grilled courgette slices. Arrange turkey breast slices on top. Dot with smoked cheese. Drizzle with pesto. Garnish with spring onions and flaky salt.