Radish smørrebrød
Add to favourite + Print Print

Radish smørrebrød

By Miriam Nice

Whip up this simple lunch with radish and gruyère on toasted rye bread as an alternative to sandwiches. You can eat it 'al desko' or indeed, al fresco

  • Prep:15 mins
    Cook:5 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 412
  • fat 25g
  • saturates 15g
  • carbs 24g
  • sugars 4g
  • fibre 4g
  • protein 20g
  • salt 1.7g

Ingredients

  • 5-6 radishes
  • 2 tbsp quark
  • 1 tbsp grated Gruyère
  • 2 slices of toasted rye bread
  • lemon juice
  • a few drops of olive oil

Method

  1. Take 5-6 radishes still with their tops on, and slice the leaves and the radishes thinly, keeping both separate. In a small bowl, mix together 2 tbsp quark, 1 tbsp grated Gruyère and the radish leaves, then season well. Spread 2 slices of toasted rye bread with butter, then spread the yogurt mixture on top. Garnish with the radish slices, a good grating of black pepper, a spritz of lemon juice and a few drops of olive oil.

Suggested recipes from this collection...