Nordic smørrebrød with asparagus and horseradish cream
Nordic smørrebrød topped with asparagus and horseradish cream — a vegetarian recipe from Norway.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Norway
Ingredients
- 150 ml creme fraiche
- 2 pcs tblsp horseradish
- 1 tbsp lemon juice
- 1 g salt
- 1 g peppers
- 1 tbsp vegetable oil
- 2 pcs shallots
- 1 g salt
- 8 pcs white asparagus
- 8 g asparagus
- 4 pcs rye bread
- 1 pcs tblsp butter
- 100 g västerbottensost cheese
- 1 pcs sprinking dill
- 1 g salt
- 1 g black pepper
Instructions
- Combine the crème fraîche with grated horseradish, lemon juice, salt and white pepper in a bowl, then chill until ready to serve.
- Pour vegetable oil into a skillet over medium heat, add the sliced shallots and cook until they turn golden and crisp.
- Lift the fried shallots out with a slotted spoon, drain them on a paper towel-lined plate and sprinkle with a pinch of salt.
- Bring a large pot of salted water to a boil, then blanch four white and four green asparagus spears for 2 to 3 minutes until just tender-crisp.
- Have a bowl of ice water ready and, using a slotted spoon, transfer the blanched asparagus into it to stop the cooking.
- Thinly slice the remaining asparagus lengthwise to serve raw.
- Preheat the grill until hot, butter the rye bread and grill the slices until golden and crisp.
- Place the grilled bread on serving plates and arrange both the blanched and raw asparagus on top.
- Drizzle with the horseradish cream, sprinkle grated cheese over each slice and finish with the crispy shallots and fresh dill.