Smørrebrød with cress

Smørrebrød with cress

Total: 3 hr 40 Min. | Active: 1 hr
Nutritional value / piece: 434 kcal
, Fat: 36 g
, Carbohydrate: 15 g
, Protein: 9 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Yeast dough

300g wholemeal flour
150g wholemeal rye flour
50g white flour
2tsp salt
1parcel dry yeast (approx. 7 g)
3 ¼dl water
100g soft dried apricots, roughly chopped
50g dried aronia berries
100g hazelnuts, coarsely chopped
40g sunflower seeds

Smørrebrød

250g plain organic cream cheese
1 organic lemon, ½ grated zest, rest cut into slices, quartered, set aside
50g cress, ½ finely chopped, rest set aside
¼tsp salt
a little pepper
240g smoked trout filets, torn into pieces
2tbsp horseradish, finely grated
2 waxy potatoes, cooked in their skins, sliced
1 red onion, cut into rings
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Utensils

One loaf tin (approx. 30 cm), lined with baking paper

How it's done

Yeast dough

Mix the flour, salt and yeast in the food processor bowl. Pour in the water, knead using the dough hook on a food processor for approx. 10 mins. on a low setting.

Mix in the dried apricots, aronia berries and nuts, cover and leave to rise at room temperature for approx. 30 mins. Knead the dough once more, leave to rise for a further 30 mins. Repeat this step two more times. Transfer the dough to the prepared tin.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, remove the bread from the tin and place on a rack to cool. Cut 8 thin slices from the loaf. Place the rest in a freezer bag and freeze.

Smørrebrød

Mix the cream cheese with all the other ingredients up to and including the pepper. Spread on top of the slices of bread, top half of the slices with the trout, sliced lemon, horseradish and half of the reserved cress.

Top the remaining 4 slices of bread with the potatoes, onion and the remainder of the cress.

Good to know
Tip: Defrost the remaining slices of bread, bake for approx. 10 mins. at 180°C, add topping.

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