Nordic Smørrebrød with Asparagus and Horseradish Cream

Instructions

1. 1

   Prepare Horseradish Cream

   5 min

   In a mixing bowl, combine crème fraîche, horseradish, lemon juice, a pinch of salt, and a pinch of white pepper. Stir the mixture thoroughly until well blended and smooth. Cover the bowl with plastic wrap and place it in the refrigerator to chill until you are ready to serve, allowing the flavors to meld.

2. 2

   Fry Crispy Shallots

   11 min

   Heat a small dash of vegetable oil in a frying pan over medium heat. Add the thinly sliced shallots and sauté them, stirring occasionally, until they turn a rich golden brown and become crispy, about 5–7 minutes. Once done, use a slotted spoon to remove them from the pan and place them on a paper towel to absorb excess oil. While they're still warm, season lightly with a pinch of salt.

3. 3

   Blanch Asparagus

   8 min

   In a large pot, bring salted water to a rolling boil. Carefully add half of the asparagus (four white asparagus and four green asparagus) to the boiling water and blanch for approximately 2–3 minutes until they are tender yet still crisp. After blanching, promptly transfer them to a bowl filled with ice water to stop the cooking process and retain their vibrant color.

4. 4

   Slice Asparagus for Serving

   5 min

   Take the remaining asparagus and slice them thinly lengthwise using a sharp knife or a mandoline for uniformity. This will create delicate ribbons of raw asparagus that will add a fresh crunch to the dish.

5. 5

   Grill Rye Bread

   11 min

   Preheat your grill to medium-high heat. Evenly spread butter on each slice of rye bread to enhance flavor and achieve a nice golden crust. Place the buttered slices on the grill and cook until they are crispy and golden brown, about 3–4 minutes per side, keeping an eye on them to avoid burning.

6. 6

   Assemble the Smørrebrød

   6 min

   On individual serving plates, lay out the grilled slices of rye bread as the base. Artfully arrange the blanched and raw asparagus on top of the bread. Generously drizzle the horseradish cream over the asparagus, followed by a sprinkle of västerbottensost cheese. Finally, top with the crispy shallots and garnish with a light sprinkling of dill for an aromatic finish.

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