Smørrebrød with Horseradish Crème Fraîche
A delicious accompaniment with Dough Sparkling Brut or Dough Sparkling Brut Rosé
Ingredients
The Horseradish Crème Fraîche
- 1/2 cup crème fraîche
- 1 tablespoon prepared horseradish
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper to taste
The Smørrebrød
- 8 slices Danish-style dark rye bread
- 3 tablespoons unsalted European-style butter softened
- 8 ounces smoked or cured fish such as sturgeon lox, or trout
- Salmon roe and/or caviar for garnish
Optional Garnishes
- Thinly sliced red onion
- Thinly sliced radishes
- Dill sprigs
- Thinly sliced lemon
Instructions
To make the horseradish crème fraîche:
- In a small bowl, whisk together the crème fraîche, horseradish, and lemon zest and juice until combined. Season to taste with salt and pepper. Refrigerate for 30 minutes.
To assemble the smørrebrød:
- Spread each slice of bread with softened butter, and mound the smoked or cured fish on top. Garnish with crème fraîche and salmon roe, along with the red onion, radishes, dill, and lemon, if using. Grind a bit of pepper over the top, and serve.