Ingredients
- Rye Bread (4 slices)
- Butter (1 tblsp)
- Creme Fraiche (150ml)
- Horseradish (2 tblsp)
- Lemon Juice (1 teaspoon)
- White Asparagus (8)
- Asparagus (8)
- Västerbottensost Cheese (100g)
- Shallots (2)
- Dill (Sprinkling)
- Vegetable Oil (Dash)
- Salt (Pinch)
- White Pepper (Pinch)
Instructions
Steps
- Prepare the horseradish cream by combining crème fraîche, grated horseradish, lemon juice, a pinch of salt, and a pinch of white pepper in a bowl. Mix well and refrigerate until ready to serve.
- For the crispy shallots, heat a dash of vegetable oil in a frying pan over medium heat. Add the sliced shallots and cook until they are golden brown and crispy. Remove them with a slotted spoon and place on a paper towel to drain. Season with a pinch of salt.
- To prepare the open sandwich, boil a large pot of salted water. Blanch half of the asparagus (four white and four green) in the boiling water for about 2–3 minutes until tender-crisp, then transfer to a bowl of ice water to stop the cooking process.
- Thinly slice the remaining asparagus lengthwise for serving raw.
- Preheat your grill and spread butter on the rye bread. Grill the bread until it is golden and crispy.
- Assemble the smørrebrød by placing the grilled slices of bread on serving plates. Arrange the blanched and raw asparagus on top. Drizzle with the prepared horseradish cream, sprinkle over the västerbottensost cheese, and finish with the crispy shallots and a sprinkle of dill for garnish.