Delicious and light lunch, which also works wonderfully as an appetizer for a dinner party, since most of the elements can be prepared in advance. This leaves more time for your guests at the table.
4 servings
Ingredients
1 dl vinegar
1 dl sugar
½ dl water
¾ cucumber
1 tsp salt
100 g Danish smoked cheese
100 g crème fraîche 38%
40 g rye bread chips
200 g smoked salmon
2 handfuls frisée salad
1 handful watercress
Red wood sorrel as well as flowers and daisies for garnish
Salt
Instructions
Bring the vinegar, sugar and water to a boil until the sugar is dissolved. Let cool.
Peel the cucumber and slice it. Toss the cucumber slices with salt and let them drain in a colander for 15 minutes. Toss the cucumber slices in the pickling liquid and let them rest for 30 minutes.
Mix the smoked cheese and crème fraîche together until smooth, season with salt, and transfer to a piping bag. Refrigerate for 30 minutes.
Crush the rye bread chips.
Distribute the pickled cucumbers on plates and pipe the smoked cheese cream in small circles around them. Arrange the salmon, frisée salad and watercress on top, and sprinkle with the crushed rye bread chips. Finally garnish with red wood sorrel, wood sorrel flowers and daisies.
