A recipe from Bistro Boheme, one of my favourite restaurants in Copenhagen.
Smoking is an ancient method of preserving and cooking, but it nevertheless plays an important role in the New Nordic Cuisine. The tradition is mainly used for smoking fish, meat and poultry. But another strong, rather Danish tradition, is also the smoking of cheese.
White asparagus and tiny fjord shrimps, together with the smoked cheese, make a truly unique Nordic salad.
- 12 white asparagus
- 4 tablespoons smoked cheese
- 4 tablespoons heavy cream
- 1 tablespoon mayonnaise,
- zest of 1 lemon
- 1/2 tablespoon olive oil
- 1/2 tablespoon white Balsamic vinegar or white wine vinegar
- 1/2 teaspoon Dijon mustard
- pepper to taste
- 2 tablespoons chives, finely chopped – or chervil
- Trim the tough ends of the asparagus using a vegetable peeler, then snap the ends. Tie the asparagus to keep them together
- Fill a large pan with about 5 centimetres of water, add salt and a piece of lemon. Bring to the boil. Stand the asparagus in the water, put the lid on and cook until tender, five minutes. It could be a little bit longer depending on the size of the asparagus.
- Mix the cooked white asparagus with white wine vinegar, good olive oil, and pepper in a bowl and set aside.
- Mix the cream, Danish smoked cheese, mayonnaise, lemon zest, lemon juice, chives and Dijon mustard in a small bowl and set aside.
- To serve pipe or spoon the cheese mixture onto a plate and arrange the asparagus and the prawns around the dish.
- Decorate the dish with some green leaves.
- If you cannot find smoked Danish cheese use another kind of smoked cream cheese.