Scandinavian Smørrebrød with Asparagus and Horseradish Cream

Name: Scandinavian Smørrebrød with Asparagus and Horseradish Cream
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Norwegian
Ingredients: 150 ml Crème fraîche; 2 pcs Horseradish; 1 tsp Lemon juice; pinch Salt; pinch White pepper; to taste Vegetable oil; 2 pcs Shallot; pinch Salt; 8 pcs White asparagus; 8 pcs Green asparagus; 4 pcs Rye bread; 1 pcs Butter; 100 g Västerbotten cheese; to taste Dill; pinch Black pepper

An exquisite Norwegian open-faced sandwich featuring crispy rye bread, tender asparagus, and piquant horseradish cream. An elegant dish for the festive table or a light lunch.

Ingredients

150 ml Crème fraîche
2 pcs Horseradish
1 tsp Lemon juice
pinch Salt
pinch White pepper
to taste Vegetable oil
2 pcs Shallot
pinch Salt
8 pcs White asparagus
8 pcs Green asparagus
4 pcs Rye bread
1 pcs Butter
100 g Västerbotten cheese
to taste Dill
pinch Black pepper

Instructions

Prepare the horseradish cream: combine crème fraîche, grated horseradish, lemon juice, salt, and white pepper in a bowl. Refrigerate until serving.
Prepare crispy shallots: heat vegetable oil in a skillet over medium heat. Add sliced shallot and fry until golden and crispy, approximately 3–4 minutes. Transfer to paper towels and season with salt.
Bring a large pot of salted water to a boil. Add 8 asparagus spears (4 white and 4 green) and cook until tender yet crisp, approximately 2–3 minutes.
Prepare ice water in a separate bowl. Using a slotted spoon, transfer the cooked asparagus directly into the ice water to stop the cooking process. Slice the remaining asparagus thinly lengthwise and serve raw.
Heat a grill to high temperature. Brush slices of rye bread with butter and grill until golden and crispy.
Assemble the smørrebrød: arrange the toasted bread on plates. Lay the cooked and raw asparagus on top. Drizzle with horseradish cream and sprinkle with grated cheese. Garnish with crispy shallots and fresh dill.