Photography by Angie Norwood Browne
Swedish whole rye bread
beets red and yellow sliced thinly
squeeze of lemon
Toast the rye bread. Spread the cottage cheese on toast and top with the thinly sliced beets, slivered rhubarb and radish sprouts. Then sprinkle the horseradish on top, and squeeze lemon over all of it.
Food Styling by Patty Wittmann
Recipe inspired from the restaurant Maurice