Summer in Denmark Avocado Toast
From my book Open Sandwiches, this recipe is one you might find on a classic, everyday smørrebrød. It is especially good in the summer when the best tomatoes are around. I have eaten this all my life and found references to it in a cookbook from 1949, along with a range of suggestions on how to eat tomatoes on rye bread!
What you will need
4 tablespoons cottage cheese
1 teaspoon finely grated lemon zest
1 tablespoon watercress
1-2 pinches sea salt flakes and freshly-ground pepper