‘Rygeost’ (soft smoked cheese) is one of the few unique Danish contributions to world gastronomy. We use the smoky cheese for, among other dishes, a smoky crème for smoked salmon, but in summer time our true favourite is a classic Danish ‘Summer Salad’ (which incidentally has got nothing to do with a salad but is more like a spread – please see the recipe below).
Recipes for ’Summer Salad’ & Potato ’Smørrebrød’ with ‘Summer Salad’, Smoked Mackerel and Radishes
Remove the seeds in the tomatoes and the cucumber, and cut the vegetables into small dices.
Pour the dices into a colander and sprinkle them with salt and pepper. Leave them to drain for about 15 minutes.
Whip the ’rygeost’ with the sour cream so it becomes light and airy.
Pour the drained dices of tomato and cucumber into the ‘rygeost’ crème and add salt and pepper to your liking.
Place the ‘summer salad’ in the fridge until you serve it.
We like a solid ’summer salad’ with a distinctly smoky flavour. If you prefer a lighter ’summer salad’, and maybe a less smoky flavour, we recommend that you use two parts ‘rygeost’, one part sour cream and one part cottage cheese.
POTATO ‘SMØRREBRØD’ WITH ‘SUMMER SALAD’, SMOKED MACKEREL AND RADISHES
12 summer potatoes – boiled but still with bite
1 smoked mackerel
4 large tablespoons of ’summer salad’ (about the size of a hen’s egg)
4 lettuce leaves (preferably gem lettuce
8 radishes, sliced
1 bunch of chives, chopped finely
4 slices of dark rye bread, buttered with butter
Slice the potatoes and place the potato slices symmetrically on the buttered rye bread.
De-bone the mackerel and split it into eight parts, place the parts on top of the potatoes.
Place the lettuce leaves on top of the mackerel and top with ‘summer salad’.
Garnish with the chopped chives and radishes.
We happily recommend that you enjoy a New York Lager from Nørrebro Bryghus in Copenhagen with this particular ‘smørrebrød’ dish.
The recipe has been developed by our kitchen team: Christine, Mikkel og Thomas