Vesterhavsost with Mustard Mayo and Pickled Fruit
Prep 30 min Total 1 hr
Vesterhavsost with Coarse Mustard and Pickled Fruit © kvalifood.com
Vesterhavsost is an aged Danish cheese with a strong, slightly salty flavour. Coarse mustard mayo cuts through the fat, and pickled fruit — figs or apricots, for example — adds sweetness and acidity. It is a good cheese open sandwich that stays classic without becoming dull.
Ingredients
Yields 4 servings
Mustard mayo
- 3 tbsp mayonnaise
- 1 tbsp coarse-grain mustard
- 1 tsp apple cider vinegar
- Salt
Pickled fruit
- 100 g dried figs (or apricots)
- 1 dl water
- 1 dl white wine vinegar
- 2 tbsp sugar
- 1 cinnamon stick
Assembly
- 4 slices rye bread
- Butter, for the rye bread
- 200 g Vesterhavsost, thinly sliced
- Fresh thyme, a little
Directions
Pickled fruit
Bring water, vinegar, sugar and cinnamon stick to the boil. Add the dried figs or apricots and simmer over low heat for 15 minutes until soft and they have absorbed the brine. Leave to cool in the brine and remove the cinnamon stick.
Mustard mayo
Mix together mayonnaise, coarse-grain mustard and apple cider vinegar. Season with salt.
Assembly
Butter the rye bread. Spread mustard mayo on the slices. Lay the cheese slices over and arrange the pickled fruit alongside. Sprinkle a little fresh thyme over.
See Also
Smørrebrød with Avocado, Soft-Boiled Egg and Dukkah
Smørrebrød with beetroot tartare, horseradish cream and rye crumble
Smørrebrød with White Mould Cheese and Pickled Fruit
Smørrebrød with Blue Cheese, Honey, Walnuts and Pear
Smørrebrød with Breaded Celeriac and Remoulade
