Nordic smørrebrød with asparagus and horseradish cream

Nordic smørrebrød with asparagus and horseradish cream is a vibrant open-faced sandwich that balances crisp rye bread, tender asparagus, and a punchy horseradish cream. The contrast of textures—silky cheese, crunchy shallots, and fresh dill—makes every bite irresistible.

This dish earns a Nutri-Score B for its balanced profile. The rye bread provides fibre, asparagus adds vitamins, and crème fraîche contributes healthy fats. The cheese and butter increase saturated fat slightly, but portion control keeps it nutritious.

Equipment

Ingredients

For the horseradish cream

• crème fraîche 150ml/¼ pint
• horseradish 2 tbsp, finely grated (adjust to taste)
• lemon juice 1 tsp, fresh
• salt and white pepper to taste

For the crispy shallots

• vegetable oil for frying
• shallots 2, thinly sliced
• salt pinch

For the open sandwich

• white asparagus spears 8, peeled and woody ends trimmed
• green asparagus spears 8, woody ends trimmed
• Danish-style rye bread 4 slices
• butter 1 tbsp
• västerbottensost cheese 100g/3½oz, grated
• fresh dill to garnish
• salt and black pepper to taste

What is Västerbottensost?

Västerbottensost (pronounced “ves-ter-bot-ten-sost”) is a legendary Swedish cheese with a rich, nutty flavor and crumbly yet creamy texture. Often called “the Parmesan of Sweden,” it’s aged for at least 14 months, developing complex caramel and umami notes with a sharp finish. Can be found here in Ocado.

Key Features

• Origin: Exclusively produced in Burträsk, northern Sweden, since 1872.
• Flavor: Bold, tangy, and slightly sweet—similar to aged cheddar but with a unique granular texture.
• Uses: Perfect for grating over dishes (like smørrebrød), melting into sauces, or pairing with crispbread and fruit.
• Protected Status: The recipe remains a closely guarded secret, with only one dairy authorized to produce it.

Substitutes

If unavailable, try aged Gruyère, Parmigiano-Reggiano, or a sharp English cheddar, though none replicate its distinct character.

Method

1. Prepare the horseradish cream: In a mixing bowl, combine crème fraîche, horseradish, lemon juice, salt, and white pepper. Chill until serving.
2. Fry the shallots: Heat oil in a frying pan over medium heat. Add shallots and fry until golden and crisp. Remove with a slotted spoon, drain on kitchen paper, and season with salt.
3. Blanch the asparagus: Boil salted water in a large saucepan. Blanch half the asparagus (4 white + 4 green) for 2–3 minutes until tender-crisp. Transfer to iced water to cool. Thinly slice the remaining asparagus lengthwise for serving raw.
4. Grill the bread: Preheat the grill. Butter the rye bread and grill until golden and crisp using a grill pan.
5. Assemble: Top grilled bread with blanched and raw asparagus. Drizzle with horseradish cream, sprinkle with cheese, and garnish with crispy shallots and dill.

Suggested Wine Pairing

Majestic: Villa Maria Private Bin Sauvignon Blanc

This zesty New Zealand white offers vibrant citrus and green apple notes, cutting through the richness of the horseradish cream and complementing the asparagus.

Tesco: Finest Grüner Veltliner

With its peppery finish and crisp acidity, this Austrian wine balances the earthy rye and sharp cheese beautifully.

Sainsbury’s: Taste the Difference Albariño

Aromatic and slightly floral, this Spanish white enhances the fresh dill and raw asparagus while standing up to the creamy elements.

What can you serve with this

1. Pickled vegetables: Adds tangy contrast to the creamy horseradish.
2. Smoked salmon: For a Nordic-inspired seafood twist.
3. Light cucumber salad: Refreshes the palate between bites.

Nutri-score Health Check

This recipe scores a B—well balanced but with room for moderation. The rye bread and asparagus boost fibre and vitamins, while crème fraîche and cheese add saturated fats. The score is automatically calculated from ingredients and serves as a guide.