Three Minismørrebrød

Name: Three Minismørrebrød
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 7-10 Tbsp For toast smørrebrød with avocado lime cream:; 1 Tomato, 1 avocado; 2 TABLESPOONS Lime juice; 7-10 Tbsp salt, pepper; 6 discs Sandwich toast; 4 Stem(s) Oregano; 12 Mini-Mozzarella balls; 7-10 Tbsp For pumpernickel Smørrebrød with trout & horseradish cream:; 1 TEASPOON Cream horseradish; 175 g Double cream cheese; 1 small apple (e.g. Braeburn); 7-10 Tbsp salt, pepper; 200 g smoked trout fillet; 4 Stem(s) Dill; 12 Pumpernickel thaler; 7-10 Tbsp For goat-walnut Smørrebrød with fig mustard & Serrano:; 50 g Walnut kernels; 12 Fresh goat's cheese taler; 6 discs Serrano ham; 6 Stem(s) Chives; 100 g Fig Mustard

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

7-10 Tbsp For toast smørrebrød with avocado lime cream:
1 Tomato, 1 avocado
2 TABLESPOONS Lime juice
7-10 Tbsp salt, pepper
6 discs Sandwich toast
4 Stem(s) Oregano
12 Mini-Mozzarella balls
7-10 Tbsp For pumpernickel Smørrebrød with trout & horseradish cream:
1 TEASPOON Cream horseradish
175 g Double cream cheese
1 small apple (e.g. Braeburn)
7-10 Tbsp salt, pepper
200 g smoked trout fillet
4 Stem(s) Dill
12 Pumpernickel thaler
7-10 Tbsp For goat-walnut Smørrebrød with fig mustard & Serrano:
50 g Walnut kernels
12 Fresh goat's cheese taler
6 discs Serrano ham
6 Stem(s) Chives
100 g Fig Mustard

Directions

1
For toast smørrebrød with avocado lime cream: wash omate, quarter, core and finely dice the flesh. Cut the avocado in half lengthwise and remove the core. Remove the flesh from the skin and crush finely with a fork.
2
Mix avocado, tomato and lime juice. Season to taste with salt and pepper. Roast the sandwich bread in a toaster, cut out 12 circles (approx. 5 cm Ø), let cool off. Wash the oregano and pluck off the leaves.
3
Put 1 tablespoon of avocado cream and 1 mozzarella ball on each toasttaler. Sprinkle with oregano and pepper.
4
For Pumpernickel-Smørrebrød with trout & horseradish cream: Mix horseradish and cream cheese. Wash the apple, quarter it, core it and dice it finely. Mix with horseradish cream. Season with salt and pepper.
5
Pluck the trout filet into large pieces. Chop dill coarsely. Put 1 tsp. apple cream and 2 pieces of trout on each pumpernickel. Garnish with apple cream and dill.
6
For goat and walnut Smørrebrød with fig mustard & Serrano: Chop the walnuts. Roll the cheese taler with the rim in it. Cut ham in half lengthwise and roll up. Wash the chives, cut the stalks in half. Put 1 blob of fig mustard on each cheese taler.
7
Place one ham roll on each and garnish with chives. Chill Smørrebrød.