Nordic smørrebrød with asparagus and horseradish cream

Nordic smørrebrød with asparagus and horseradish cream

This Nordic smørrebrød features a delightful combo of crisp asparagus, creamy horseradish sauce, and crunchy shallots atop buttery grilled rye bread. It's a fresh, elegant open sandwich perfect for spring or summer dining.

Vegetarian

Prep Time

20 min

Cook Time

10 min

Servings

4

Smørrebrød is a traditional Danish open-faced sandwich that showcases the simplicity and freshness of Nordic cuisine. This version highlights the seasonal beauty of white and green asparagus, paired with a zesty horseradish cream that adds just the right amount of kick. The dish is elevated with the nutty Västerbottensost cheese and crisp shallots, creating delicious layers of texture and flavor. Historically, smørrebrød originated as a humble, hearty slice of rye bread topped with various ingredients that reflect local produce and culinary traditions. It remains a beloved lunch option across the Nordic region, often served at celebrations or cozy gatherings. This recipe’s balance of creamy, crunchy, and fresh elements makes it an ideal light meal or appetizer. This smørrebrød pairs wonderfully with a chilled glass of crisp white wine or a light lager. Serving it alongside a crisp green salad or pickled vegetables can enhance the Nordic dining experience, bringing a variety of tastes and textures to the table. Its elegant presentation also makes it perfect for entertaining guests or enjoying a refined yet simple lunch at home.

Ingredients

  • 150 ml Creme Fraiche
  • 2 tblsp Horseradish
  • 1 teaspoon Lemon Juice
  • Pinch Salt
  • Pinch Pepper
  • Dash Vegetable Oil
  • 2 Shallots
  • Pinch Salt
  • 8 White Asparagus
  • 8 Asparagus
  • 4 slice Rye Bread
  • 1 tblsp Butter
  • 100 g västerbottensost cheese
  • Sprinking Dill
  • Pinch Salt
  • Pinch Black Pepper

Instructions

Begin by preparing the horseradish cream: in a bowl, whisk together the cool, tangy crème fraîche with freshly grated horseradish, a splash of bright lemon juice, and a pinch of salt and white pepper. Mix until smooth and well combined, then cover and chill in the refrigerator to allow the flavors to meld beautifully. Next, make the crispy shallots: heat a generous splash of vegetable oil in a frying pan over medium heat. Add thinly sliced shallots and gently fry, stirring occasionally, until they turn a rich golden brown and become delectably crisp. Use a slotted spoon to transfer them onto a plate lined with kitchen paper to drain excess oil, then sprinkle with a pinch of salt to enhance their flavor. To prepare the asparagus, bring a large saucepan of salted water to a rolling boil. Blanch half of the asparagus (four white and four green stalks) for about 2 to 3 minutes until they are tender yet retain a pleasant crispness. Immediately transfer them to a bowl filled with ice water to halt the cooking and preserve their vibrant color and fresh texture. While the blanched asparagus cools, slice the remaining asparagus lengthwise into thin strips for a fresh, raw component that adds contrast in both texture and flavor. Preheat the grill until it is nice and hot. Spread a generous layer of butter on each slice of hearty rye bread, then grill them until the edges are golden and the bread is crisp and fragrant. To assemble the smørrebrød, arrange the grilled rye bread slices on serving plates. Artistically layer both the blanched and raw asparagus atop the bread. Drizzle the homemade horseradish cream generously over the asparagus. Sprinkle grated Västerbottensost cheese over the top, adding a savory, nutty dimension. Finally, garnish each open sandwich with the crispy shallots and freshly chopped dill for a fragrant, fresh finish that will impress your guests. Serve immediately and enjoy this wonderful taste of Nordic tradition.

Quick Info

Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4

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