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

2 tomatoes

2 avocados

4 tablespoons cottage cheese

1 teaspoon finely grated lemon zest

1 tablespoon watercress

1-2 pinches sea salt flakes and freshly-ground pepper

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