Two pieces of radish smørrebrød

Radish smørrebrød

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(3 ratings)

Prep: 15 mins Cook: 5 mins


Serves 1

Whip up this simple lunch with radish and gruyère on toasted rye bread as an alternative to sandwiches. You can eat it 'al desko' or indeed, al fresco

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal412
  • fat25g
  • saturates15g
  • carbs24g
  • sugars4g
  • fibre4g
  • protein20g
  • salt1.7g
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  • 5-6 radishes



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 2 tbsp quark



    This is a soft, smooth curd cheese with a refreshingly light acidity. It ranges from low-fat…

  • 1 tbsp grated gruyère



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 2 slices of toasted rye bread
  • lemon juice
  • a few drops of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Take 5-6 radishes still with their tops on, and slice the leaves and the radishes thinly, keeping both separate. In a small bowl, mix together 2 tbsp quark, 1 tbsp grated gruyère and the radish leaves, then season well. Spread 2 slices of toasted rye bread with butter, then spread the yogurt mixture on top. Garnish with the radish slices, a good grating of black pepper, a spritz of lemon juice and a few drops of olive oil.

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Comments, questions and tips

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8th Mar, 2018
For such a simple recipe this had a really nice blend of flavours. Will definitely make again
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