Cottage Cheese, Cucumber and Radish Sandwiches
2 servings
15 minutes
The recipe is taken from the book "Scandinavian Summer". "In Denmark, sandwiches according to this recipe are usually made with rygeost - a young cheese smoked with hay and dried nettles. My grandfather was a master at making it, and I remember helping my grandmother with the smokehouse when I was little. This cheese is not available outside of Denmark, so I replace it with cottage cheese. A very simple, fresh and delicious sandwich.
1
Place the folded strips of cucumber on rye bread with butter. This layer of cucumber will prevent the bread from getting soggy quickly from the cottage cheese, so cover the bread evenly.
- Cucumbers: to taste
- Rye bread: 2 pieces
- Butter: to taste
2
Cut three quarters of the radish into small cubes and carefully slice the remaining radish into thin rounds.
- Radish: 6 pieces
3
Place the cottage cheese in a bowl and add diced radishes and chives. Add lemon juice, salt, and pepper to taste, and mix well.
- Curd cheese (tvorog): 200 g
- Radish: 6 pieces
- Chives: 2 tablespoons
- Lemon juice: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Spread the mixture of cottage cheese, thinly sliced radishes, chives, and watercress between two slices of bread. Serve sprinkled with plenty of ground black pepper.
- Curd cheese (tvorog): 200 g
- Radish: 6 pieces
- Chives: 2 tablespoons
- Garden cress: to taste
- Ground black pepper: to taste
