Nordic smørrebrød with asparagus and horseradish cream
If you've got creme fraiche, horseradish and shallots, you're most of the way to this Norwegian vegetarian: about 85 minutes of cooking across 10 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 10 steps.
You'll mainly reach for grill / broiler and frying pan / skillet. At medium difficulty across 10 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (8)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- To make the horseradish cream, mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl. Refrigerate until serving.
- To make the crispy shallots, heat some vegetable oil in a frying pan over a medium heat. Add the sliced shallots and fry until golden brown and crispy.
- Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with a pinch of salt.
- To make the open sandwich, bring a large saucepan of salted water to the boil, then blanch half of the asparagus (four white and four green) until tender-crisp, about 2–3 minutes.
- Add ice to a bowl of cold water. Use a slotted spoon to remove the asparagus from the boiling water and immediately transfer to the iced water to stop cooking. Thinly slice the remaining asparagus lengthwise to serve raw.
- Pre-heat the grill until hot. Spread the rye bread with butter and grill until golden and crisp.
- To serve, place the grilled bread slices on serving plates.
- Arrange both the blanched and raw asparagus on the bread.
- Drizzle with horseradish cream, then sprinkle grated cheese over the top.
- Garnish with the crispy shallots and some fresh dill to finish.
You'll use: Grill / broiler · Frying pan / skillet · Saucepan · Pan
Ingredient substitutions
- Creme Fraiche
- sour cream · Greek yogurt
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
- Shallots
- ½ small onion + a little garlic
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
What to serve with Nordic smørrebrød with asparagus and horseradish cream
- Red onion pickle Vegan
- Cinnamon buns Dessert
- Rømmegrøt – Norwegian Sour Cream Porridge Breakfast
- Tall Skoleboller Dessert
Tips & common questions
How long does Nordic smørrebrød with asparagus and horseradish cream take to make?
About 85 minutes from start to finish — an estimate based on the 10 steps and 16 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of creme fraiche?
Try sour cream. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Nordic smørrebrød with asparagus and horseradish cream vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Nordic smørrebrød with asparagus and horseradish cream via TheMealDB (open database). Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.