Brunch like a champion with this Scandi smørrebrød with smoked salmon recipe. This classic sandwich is all about going topless, stacking a delicious combination of avocado, smoked salmon and steamed Tenderstem on a slice of wholesome dark rye or pumpernickel.
Ingredients (serves 2)
Approximately 120g Tenderstem broccoli
50g crème fraîche
2 tbsp chopped, fresh dill, plus extra to garnish
2 tsp horseradish sauce
2 slices of dark rye or pumpernickel bread
1 ripe avocado, peeled and sliced
100g smoked salmon
Small bunch of watercress
Lemon wedges to serve
Freshly ground pepper
Method
Place the Tenderstem in a steamer and steam for 3-4 minutes.
Mix together the crème fraîche, chopped dill and horseradish sauce in a small bowl and set aside.
Lightly toast the rye bread or pumpernickel. When you are ready to serve, divide the crème fraîche, horseradish and dill mixture between the two slices of toast and spread evenly to cover. Arrange the avocado slices on top and then add the smoked salmon slices.
Finally, top with the lightly steamed Tenderstem, a few sprigs of watercress and dill, and freshly ground black pepper. Serve immediately with lemon wedges.
For more recipes visit tenderstem.co.uk.
