Radish And Scallion Smorrebrod Recipes

SMOKED SALMON SMøRREBRøD

Smoked Salmon Smørrebrød image

Provided by Nicolaus Balla

Categories Sandwich Brunch No-Cook Picnic Quick & Easy Lunch Horseradish Salmon Radish Spring Sour Cream Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

Horseradish sour cream:
1/2 cup mashed potatoes (optional)
1/2 cup sour cream
1 tablespoon finely grated peeled fresh horseradish
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
Kosher salt, ground pepper
Assembly:
4 slices Danish rye or pumpernickel bread
8 ounces sliced smoked salmon
2 radishes, thinly sliced
2 tablespoons salmon or trout roe (optional)
Dill sprigs and flat-leaf parsley leaves
Kosher salt, ground pepper

Steps:

For horseradish sour cream:
Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.
For assembly:
Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.

GOOSE LIVERWURST SMORREBROD

Goose Liverwurst Smorrebrod image

Provided by Food Network

Number Of Ingredients 8

Ingredients

6 slices bacon
1/4 pound sweet onion, sliced fairly thin
Black pepper
4 tablespoons lightly-salted butter
6 slices square rye bread, cut in half
12 lettuce leaves, washed and dried
12 ounces goose liverwurst
Finely chopped parsley

Steps:

Gently fry the bacon slices in a heavy saute pan. Remove and drain on paper towels. Spill out all but 1 tablespoon of the rendered bacon fat, turn heat to high and add the sliced onions to the pan. Cook over high heat for 2 minutes, or until the onions just begin to turn brown. Remove onions and drain on paper towels.
Spread 1 teaspoon of butter on each of the bread halves. Top each half with a lettuce leaf that overlaps slightly on all sides. Spread 1 ounce of liverwurst across each lettuce leaf. Cut the bacon slices in half, and top each smorrebrod with a half-slice of bacon. Divide the Sauteed onion rings evenly among the 12 smorrebrod, and garnish each one with the parsley.

RADISH & SCALLION SALAD

Radish & Scallion Salad image

A variation of this came to me by way of IVillage. This salad is good when served with cooked new potatoes, barbecue dishes, as a spread or filling in sandwiches or simply as a topping on canapé.

Provided by Elmotoo

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

6 -10 radishes, small, medium
1 large bunch scallion
2 -4 tablespoons creme fraiche
3 teaspoons sugar, to taste
1 pinch salt

Steps:

Rinse and dry the vegetables. Slice the scallions and place in a bowl. Add some salt and all of the sugar - this salad is supposed to taste sweet - mix gently.
Cut the radishes in thin slices. Mix in the radish slices. Add the creme fraiche, one tablespoon at a time, until you get a mixture resembling a creamy potato salad in consistency.
Serve immediately, as both the sugar and salt draw out liquid from the vegetables, making the salad soggy.

Nutrition Facts : Calories 41.1, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.3, Sodium 45.3, Carbohydrate 4, Fiber 0.3, Sugar 3.4, Protein 0.3

RADISH SCALLION BUTTER

Radish Scallion Butter image

This arrived in my inbox from iVillage & was the only one of a bunch that I liked so I'm transferring it here. I absolutely love the combination of scallions & radishes (see recipe#478892). "This is no "ladies who lunch" tea sandwich topper. This is a punchy, sock-in-the-mouth spread chock-full of spicy radishes and pungent scallions. Smear it on crackers or toasted baguette slices for a zingy and quick appetizer." Tremendously easy, tons of flavor & very versatile as a dip, spread on crackers or bread or toast points, a condiment (on a burger?)...let your imagination wander. I think it would make wonderful tea sandwiches irregardless of the quote that came with the recipe. Maybe spread some into those early summer peas....

Provided by Elmotoo

Categories Spreads

Time 20m

Yield 3/4 cup

Number Of Ingredients 4

Ingredients

6 radishes, red bulbs only
1/2 cup unsalted butter, softened
1/4 cup scallion, minced, white and light green parts only
1/4 teaspoon salt

Steps:

Clean and trim the radish bulbs of any errant leaves or roots. Coarsely grate the radishes with a box grater or food processor disc.
Wring the excess water out of the grated radishes using cheesecloth, a kitchen towel, or paper towel. (They're more watery than you think!).
Stir the radishes, scallions, softened butter, and salt together with a fork or pastry blender. Add more salt if needed.
Scrape the butter into a serving dish and refrigerate for an hour to allow the butter to re-firm slightly.

Nutrition Facts : Calories 1101.5, Fat 122.8, SaturatedFat 77.8, Cholesterol 325.4, Sodium 811.2, Carbohydrate 3.8, Fiber 1.4, Sugar 1.5, Protein 2.1

RADISHES AND SCALLIONS

Radishes and Scallions image

Categories Onion Vegetable Sauté Vegetarian Quick & Easy Winter Gourmet

Yield Serves 2

Number Of Ingredients 5

Ingredients

20 radishes, trimmed and sliced very thin (about 2 cups)
2 scallions, minced
1 tablespoon unsalted butter
2 teaspoons minced fresh parsley leaves
a pinch of freshly grated lemon zest

Steps:

In a non-stick skillet cook the radishes and the scallions in the butter over moderate heat for 3 to 5 minutes, or until the radishes are tender. Remove the skillet from the heat and stir in the parsley, the zest, and salt and pepper to taste.

RADISH SMøRREBRøD

Radish smørrebrød image

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

Provided by Miriam Nice

Categories Lunch, Snack

Time 20m

Number Of Ingredients 6

Ingredients

5-6 radishes
2 tbsp quark
1 tbsp grated gruyère
2 slices of toasted rye bread
lemon juice
a few drops of olive oil

Steps:

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.

Nutrition Facts : Calories 412 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.7 milligram of sodium

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