A delicious vegetarian recipe from Norway cuisine. 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,…
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A delicious vegetarian recipe from Norway cuisine. 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,...
How to easily make Nordic smørrebrød with asparagus and horseradish cream?
Preparing this delicious recipe will only take you 30 minutes. It is a perfect and healthy option to enjoy with your family or friends. Below you will find the ingredients and the detailed step-by-step instructions.
Nordic smørrebrød with asparagus and horseradish cream
A delicious vegetarian recipe from Norway cuisine. 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,...
Ingredientes
- 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
Instrucciones
- 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.
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Additional tips for your Nordic smørrebrød with asparagus and horseradish cream
Feel free to experiment with different spices or side dishes to give your personal touch to this recipe. If you liked it, don’t forget to share it and leave us a comment telling us how it turned out!
