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Smørrebrød with cress
1 h active | 3 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 434
  • Fat about 36g
  • Carbohydrates about 15g
  • Protein about 9g
This is needed
This is needed for 8 pieces
Yeast dough
  • 50 g white flour
  • 2 tsp salt
  • 150 g wholemeal rye flour
  • 300 g wholemeal flour
  • 1 parcel dry yeast (approx. 7 g
  • 3.25 dl water
  • 50 g dried aronia berries
  • 100 g soft dried apricots, coarsely chopped
  • 100 g hazelnuts, coarsely chopped
  • 40 g sunflower seeds
  • 250 g plain organic cream cheese
  • 0.25 tsp salt
  • 1 organic lemon, ½ grated zest, rest cut into slices, quartered, set aside
  • a little pepper
  • 2 tbsp horseradish, finely grated
  • 240 g smoked trout filets, cut into pieces
  • 50 g cress, ½ finely chopped, rest set aside
  • 2 waxy potatoes, cooked in their skins, cut into slices
  • 1 red onion, cut into rings
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, salt and yeast in the food processor bowl. Pour in the water, knead using the dough hook on a food processor for approx. 10 mins. on a low setting. Mix in the dried apricots, aronia berries and nuts, cover and leave to rise at room temperature for approx. 30 mins. Knead the dough once more, leave to rise for a further 30 mins. Repeat this step two more times. Transfer the dough to the prepared tin.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, remove the bread from the tin and place on a rack to cool. Cut 8 thin slices from the loaf. Place the rest in a freezer bag and freeze.
Mix the cream cheese with all the other ingredients up to and including the pepper. Spread on top of the slices of bread, top half of the slices with the trout, sliced lemon, horseradish and half of the reserved cress. Top the remaining 4 slices of bread with the potatoes, onion and the remainder of the cress.