Norway · vegetarian

Nordic smørrebrød with asparagus and horseradish cream

Name: Nordic smørrebrød with asparagus and horseradish cream
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Creme Fraiche150 ml
Horseradish2 tbsp
Lemon Juice1 tsp
Salt
Pepper
Vegetable Oil
Shallots2
Salt
White Asparagus8
Asparagus8
Rye Bread4 slice
Butter1 tbsp
Västerbottensost cheese100 g
Dill
Salt
Black Pepper

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 0 min

1
To make the horseradish cream, mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl. Refrigerate until serving.
2
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.
3
Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with a pinch of salt.

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