Nordic smørrebrød with asparagus and horseradish cream

Name: Nordic smørrebrød with asparagus and horseradish cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 150ml 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 slices Rye Bread; 1 tblsp Butter; 100g västerbottensost cheese; Sprinking Dill; Pinch Salt; Pinch Black Pepper

Pure Veg📍Norway🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Vegetarian

Ingredients for Nordic smørrebrød with asparagus and horseradish cream

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Creme Fraiche

150ml

Horseradish

2 tblsp

Lemon Juice

1 teaspoon

Salt

Pinch

Pepper

Pinch

Vegetable Oil

Dash

Shallots

Salt

Pinch

White Asparagus

Asparagus

Rye Bread

4 slices

Butter

1 tblsp

västerbottensost cheese

100g

Dill

Sprinking

Salt

Pinch

Black Pepper

Pinch

To make the horseradish cream, mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl. Refrigerate until serving.

Step-by-Step Instructions

To make the horseradish cream, mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl. Refrigerate until serving.

To make the crispy shallots, heat some vegetable oil in a frying pan over a medium heat. Add the sliced shallots and fry until golden brown and crispy.

Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with a pinch of salt.

To make the open sandwich, bring a large saucepan of salted water to the boil, then blanch half of the asparagus (four white and four green) until tender-crisp, about 2–3 minutes.

Add ice to a bowl of cold water. Use a slotted spoon to remove the asparagus from the boiling water and immediately transfer to the iced water to stop cooking. Thinly slice the remaining asparagus lengthwise to serve raw.

Pre-heat the grill until hot. Spread the rye bread with butter and grill until golden and crisp.

To serve, place the grilled bread slices on serving plates. Arrange both the blanched and raw asparagus on the bread. Drizzle with horseradish cream, then sprinkle grated cheese over the top. Garnish with the crispy shallots and some fresh dill to finish.