Radish smørrebrød

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


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


  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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