Sandwiches with Cottage Cheese, Cucumber, and Radish

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is from the book 'Scandinavian Summer'. 'In Denmark, sandwiches made with this recipe are typically prepared with rygeost — a young cheese smoked over hay and dried nettles. My grandfather was a master at making it, and I remember helping my grandmother with the smoking process when I was little. Outside of Denmark, this cheese is hard to find, so I substitute it with cottage cheese. It's a very simple, fresh, and delicious sandwich.'

Ingredients

Rye Bread - 2 pieces
Butter - to taste
Cucumbers - to taste
Radish - 6 pieces
Cottage cheese - 7.1 oz
Chives - 2 spoons
Meyer Lemon Juice - to taste
Cress salad - to taste
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Arrange the strips of sliced cucumber on the rye bread spread with butter, folding them in half. This layer of cucumber will prevent the bread from quickly becoming soggy from the cottage cheese, so make sure to cover the bread evenly.

Step 2

Dice three-quarters of the radish into small cubes and carefully slice the remaining radish into thin rounds.

Step 3

Place the cottage cheese in a bowl and add the diced radishes and chives. Add lemon juice, salt, and pepper to taste, and mix well.

Step 4

Spread the mixture of cottage cheese, thinly sliced radishes, chives, and watercress between two slices of bread. Serve topped with a generous amount of freshly ground black pepper.