Nordic smørrebrød with asparagus and horseradish cream

To make the horseradish cream, mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl. Refrigerate until serving.

To make the crispy shallots, heat some vegetable oil in a frying pan over a medium heat. Add the sliced shallots and fry until golden brown and crispy.

Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with a pinch of salt.