NorwayMain course
Nordic smørrebrød with asparagus and horseradish cream
This smørrebrød features grilled rye bread layered with both blanched and thinly sliced raw asparagus. A bright, tangy horseradish cream provides a counterpoint to the asparagus, while crispy fried shallots and grated västerbottensost cheese add texture and depth. It's a fresh take on the classic open-faced sandwich, coming together in about 40 minutes.
40 minServes 4
Method
5 steps · 40 min total
- 01
Make the Horseradish Cream
In a bowl, combine the crème fraîche, grated horseradish, lemon juice, a pinch of salt, and a pinch of white pepper. Stir everything together until well mixed, then refrigerate until you're ready to assemble the smørrebrød. - 02
Fry Crispy Shallots
Heat a dash of vegetable oil in a frying pan over medium heat. Add the sliced shallots and fry, stirring occasionally, until they turn golden brown and crispy. Use a slotted spoon to transfer the crispy shallots to a plate lined with kitchen paper to drain, then season immediately with a pinch of salt.
