From my book Open Sandwiches, this recipe is one you might find on a classic, everyday smørrebrød. It is especially good in the summer when the best tomatoes are around. I have eaten this all my life and found references to it in a cookbook from 1949, along with a range of suggestions on how to eat tomatoes on rye bread! —Trine Hahnamann
slices rye bread (dark)
finely grated lemon zest
sea salt flakes and freshly-ground pepper
Place the rye bread slices on a work top. Slice the tomatoes. Halve the avocados, remove the stones, peel them, then cut into slices, too.
Place the avocado slices on the buttered bread, then the tomato slices. Spread or dollop on the cottage cheese, then sprinkle lemon zest and watercress on the top, along with a smattering of salt and pepper. Serve right away.