Curd and Radish Open Sandwiches
Rye bread with herbed curd and thin radish, put together in ten minutes.
10 min
2 servings
Difficulty 1/5
Supper · Afternoon snack
Prep 10 min
A supper plate with nothing cooked in it. The curd carries the protein, the radish carries the crunch, and the thin layer of butter under the curd is the only thing standing between the two and soggy bread.
Per serving
368
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Rye Bread
4 slices (128 grams)
Curd / Quark
200 grams
Radish
100 grams
Butter
20 grams
Chives
2 tablespoons (6 grams)
Dill
1 tablespoon (4 grams)
Salt
to taste
Black Pepper
to taste
Steps
Beat the curd with a fork together with the chopped chives, the dill, salt and pepper until it is spreadable. Add a spoon of water if it is very dry.
5 min
Butter the rye slices thinly. The butter is a seal — it keeps the bread from going soft under the curd.
2 min
Spread the curd over them and lay the thinly sliced radish on top, the slices overlapping.
3 min
Grind pepper over them and eat them straight away.
1 min
Serving suggestion
A boiled egg cut over the top turns it into a full meal.
Storage
Not a keeper. The curd mixture itself holds two days in the fridge.
Notes
Dry curd needs the spoon of water. Wet curd needs none and would slide off the bread.
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