Smørrebrød with Harvarti cheese

Name: Smørrebrød with Harvarti cheese
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 Egg; 7-10 Tbsp some salad leaves; 1 small onion; 2-3 (approx. 60 g) Gherkins; 1⁄2 Beet Cress; 1⁄2 Federation Chives; 125 g mayonnaise; 75 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Wholemeal rye bread; 400 g Harvarti cheese (in very thin slices); 7-10 Tbsp Alfalfa sprouts and red currants

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 Egg
7-10 Tbsp some salad leaves
1 small onion
2-3 (approx. 60 g) Gherkins
1⁄2 Beet Cress
1⁄2 Federation Chives
125 g mayonnaise
75 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Wholemeal rye bread
400 g Harvarti cheese (in very thin slices)
7-10 Tbsp Alfalfa sprouts and red currants

Directions

1
Boil egg hard, quench, peel and let it cool down. Wash salad, dab dry and pluck smaller.
2
Peel the onion. Finely dice onion and gherkins. Wash cress and chives, shake dry. Cress from the bed, cut chives into small rolls. Chop the egg. Mix mayonnaise, crème fraîche, onion, cucumber, herbs and egg.
3
Season tartar sauce to taste.
4
Spread slices of bread with tartar sauce. Spread the salad on top. Cut cheese slices in half or in thirds and layer on top. Garnish with sprouts and currants.