Equipment
Ingredients
Horseradish Cream
- 150 ml crème fraîche
- 27 g horseradish, finely grated
- 5 ml lemon juice, fresh
- 1 g salt
- 1 g white pepper
Crispy Shallots
- 60 ml vegetable oil
- 2 shallot, thinly sliced
- 1 g salt
Open Sandwich
- 8 white asparagus spears, peeled and trimmed
- 8 green asparagus spears, trimmed
- 4 rye bread
- 14 g unsalted butter
- 100 g cheese, grated
- 5 g dill, fresh
- 1 g salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 439 kcal
- Protein
- 10 g
- Carbohydrates
- 35 g
- Fat
- 30 g
- Fiber
- 6 g
- Sugar
- 7 g
- Sodium
- 743 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 41 mg
- Potassium
- 450 mg
- Calcium
- 143 mg
- Iron
- 3.8 mg
- Magnesium
- 46 mg
- Phosphorus
- 196 mg
- Zinc
- 1.6 mg
- Vitamin A
- 162 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 4.8 mg
- Vitamin K
- 40 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.37 mg
- Riboflavin
- 0.40 mg
- Niacin
- 3.0 mg
- Folate
- 122 mcg
- Water
- 173 g
Sources: USDA FoodData Central
Method
Mix the crème fraîche, grated horseradish, lemon juice, salt, and white pepper in a bowl. Refrigerate until needed.
Heat vegetable oil in a frying pan over medium heat. Fry the sliced shallots until they reach a golden brown color.
Transfer the shallots to kitchen paper using a slotted spoon. Season with a pinch of salt.
Blanch four white and four green asparagus spears in boiling salted water (100°C/212°F) for 2-3 minutes until tender-crisp.
Place the blanched asparagus into an ice bath to stop the cooking. Slice the remaining raw asparagus spears thinly lengthwise.
Preheat the grill. Spread butter on the rye bread and grill until the slices are golden and crisp.
Place grilled bread on plates. Arrange blanched and raw asparagus on top. Drizzle with horseradish cream.
Top with grated cheese, crispy shallots, and fresh dill. Season with salt and black pepper to taste.
Chef's Notes
- For the crispiest shallots, ensure they are sliced uniformly thin and the oil is at the correct temperature (around 160°C/320°F) to avoid burning.
- When blanching asparagus, don't overcrowd the pot. Blanching in batches ensures even cooking and vibrant color. Immediately shocking in ice water is crucial for stopping the cooking process.
- Use a high-quality, dense rye bread for smørrebrød; its sturdy texture holds up well to the toppings and grilling.
- Adjust the amount of horseradish in the cream to your preference. For a milder flavor, use less, or for a sharper kick, add a touch more.
- The beauty of smørrebrød is in its presentation. Arrange the asparagus aesthetically, perhaps overlapping or fanned out, before drizzling the cream and adding the final toppings.
Storage
Refrigerator: 24 hours — Bread will soften significantly over time.
Reheating: Not recommended; serve cold or at room temperature.
Troubleshooting
Shallots are bitter and dark brown
Cause: Oil temperature was too high or they were cooked too long.
Fix: Cannot be fixed; discard and restart.
Prevention: Fry over medium heat and remove them just before they reach the desired shade of gold.
Rye bread becomes soggy quickly
Cause: Toppings were added while bread was still hot or too much cream was applied.
Fix: Cannot be fixed.
Prevention: Ensure bread is grilled until very firm and serve immediately after assembly.
Cultural Context
Smørrebrød, meaning 'buttered bread,' are a cornerstone of Danish cuisine, traditionally enjoyed as a light lunch or open-faced sandwich. These elaborate creations showcase seasonal ingredients and are a testament to Scandinavian culinary artistry, with regional variations and personal flair often dictating the toppings.
