January
Let
2 prs.
30 min.
Watercress and trout roe
Ingredients
- 1 bundle watercress (or hairy bittercress)
- 1 shallot
- 250g curd cheese
- 30g buttermilk
- 100g heavy cream
- Lemon zest
- 50g trout roe
- Salt
- Black pepper
- Rye bread
Used parts of the plant
- Flowers and leaves
Directions
- Pick the flowers from the cuckooflower, and save them for later.
- Chop shallot and cuckooflower leaves finely. Mix with curd cheese, buttermilk, and lemon zest in a bowl. Stir well.
- Whip the cream lightly.
- Fold the cream into the curd cheese mixture.
- Season with salt and pepper, but note that the roe will add a salty flavor to the dish.
- Arrange the curd cheese mixture on a piece of rye bread. Add roe, and garnish with flowers.
Tips
A perfect savory snack or dish for lunch or dinner!
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
