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Radish smørrebrød New-recipe-icon

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
  • Serves 1
  • Easy
  • Calories 412
  • Carbohydrates 24
  • Saturated Fat 15
  • Sugar 4
  • Protein 20
  • Fat 25
  • Fibre 4
  • Salt 1.7

Nutrition per serving

  • Calories 412
  • Carbohydrates 24
  • Saturated Fat 15
  • Sugar 4
  • Protein 20
  • Fat 25
  • Fibre 4
  • Salt 1.7

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.

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