Smørrebrød with sweet potato mousse

Total time 40 mins

20 mins preparation time

20 mins cooking time

This Scandinavian classic is given a fresh twist with a sweet potato mousse. Kikkoman Soy Sauce and Kikkoman Teriyaki Glaze add umami depth.

Ingredients

10 portion(s)

For the sweet potato mousse:

700 g

sweet potatoes, peeled and diced

70 g

whipping cream

10 g

butter

20 ml

Kikkoman Naturally Brewed Soy Sauce

2 g

ground black pepper

For the horseradish sauce:

300 g

sour cream

60 g

horseradish or horseradish cream from a jar

5 g

curry powder

15 g

Dijon mustard

50 ml

Kikkoman Teriyaki Glaze

3 g

ground black pepper

For the sandwich:

slices of roasted brown bread (approx. 65 g per slice)

500 g

pickled herring fillets

20 g

capers

sprigs of dill for garnish

lemon wedges

Allergens:

milk, soybeans, gluten, fish, sulphites, mustard

Total weight per portion:

235 g

Weight per ingredient:

Bread, approx. 65 g Sweet potato mousse, approx. 80 g Herring fillet, approx. 50 g Sauce, approx. 40 g

Preparation

Step 1

Boil the sweet potatoes in salted water for 20 minutes until soft. Drain, mash finely in a bowl and mix with the cream and butter to make a smooth mousse. Flavour with the Kikkoman Soy Sauce and pepper and set aside.

Step 2

Mix the sour cream, horseradish, curry powder, mustard, Kikkoman Teriyaki Glaze and pepper in a bowl. Set aside.

Step 3

Spread the sweet potato mousse on the roasted slices of bread. Top with the herring fillets and drizzle with the horseradish sauce and capers. Garnish each slice of bread with a sprig of dill and a lemon wedge.

Tip:

Fill the horseradish sauce into a squeeze bottle. This not only makes the sauce easier to pour but also makes it better to store.

Recipe-ID: F1039

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