Nordic Smørrebrød with Asparagus and Horseradish Cream

Ingredients

• 150 mlcrème fraîche
• 2 tbsphorseradish, freshly grated
• 1 tsplemon juice
• salt, used at multiple stages; consolidated
• white pepper
• black pepper
• vegetable oil, dash; for frying shallots
• 2shallots, thinly sliced
• 8white asparagus, 4 blanched, 4 shaved raw
• 8green asparagus, 4 blanched, 4 shaved raw
• 4 piecerye bread, slices
• 1 tbspbutter
• 100 gvästerbottensost cheese, or substitute another aged hard cheese
• dill, fresh sprigs to garnish; quantity listed as 'sprinkling'

Method

1. 1

   Mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl to make the horseradish cream. Refrigerate until serving.

2. 2

   Heat a little vegetable oil in a frying pan over medium heat. Fry the sliced shallots until golden brown and crispy. Remove with a slotted spoon, drain on kitchen paper and season with a pinch of salt.

3. 3

   Bring a large saucepan of salted water to the boil. Blanch 4 white and 4 green asparagus spears until tender-crisp, about 2–3 minutes. Immediately transfer to a bowl of iced water to stop cooking. Thinly slice the remaining asparagus lengthwise to serve raw.

4. 4

   Preheat the grill until hot. Spread the rye bread with butter and grill until golden and crisp.

5. 5

   Place the grilled bread on serving plates. Arrange the blanched and raw asparagus on each slice. Drizzle with horseradish cream, sprinkle over the grated cheese, and top with crispy shallots and fresh dill.