Radish smørrebrød
- Miriam Nice
Save recipe
Serves 1
Easy
Prep: 15 mins
Cook: 5 mins
A star rating of 4.7 out of 5.3 ratingsRate
loading...
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
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Courgette frittatas
A star rating of 4 out of 5.21 ratings
Meze bento
A star rating of 2.8 out of 5.5 ratings
Noodle jar salad
A star rating of 5 out of 5.1 rating
Ingredients
Nutrition
Units:
MetricUS
- 5-6 radishes
- 2 tbsp quark
- 1 tbsp grated gruyère
- 2 slices of toasted rye bread
- lemon juice
- a few drops of olive oil
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal412
- fat25g
- saturates15g
- carbs24g
- sugars4g
- fibre4g
- protein20g
- salt1.7g
Ad
Method
-
step 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.
Recipe from Good Food magazine, September 2017
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.7 out of 5.3 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...