{Kartoffelmad Smørrebrød} Potato and Horseradish Open-Face Sandwich

{Kartoffelmad Smørrebrød} Potato and Horseradish Open-Face Sandwich
{Kartoffelmad Smørrebrød} Potato and Horseradish Open-Face Sandwich | http://saltandwind.com As much as it was fun to get an idea of what’s happening right now in the Copenhagen food scene, I was smitten with the classic Smørrebrø...
Cuisine
Ingredients
10
Hands-On Time
15 minutes
Total Time
15 minutes
Yield
2 sandwiches
Servings
2
Diet
{Kartoffelmad Smørrebrød} Potato and Horseradish Open-Face Sandwich | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Brunch, Dinner, Lunch, Main, Sandwich, Snack
Cuisine
Scandinavian
Ingredients
10
Hands-On Time
15 minutes
Total Time
15 minutes
Yield
2 sandwiches
Servings
2
Diet
Vegetarian
{Kartoffelmad Smørrebrød} Potato and Horseradish Open-Face Sandwich | http://saltandwind.com

As much as it was fun to get an idea of what’s happening right now in the Copenhagen food scene, I was smitten with the classic Smørrebrød. I mean, I’ll take anything on a piece of bread but it’s hard to go wrong here. Served on rye and served open-faced, there are a few classic combos (roast beef and horseradish…schnitzel…) but, being the carb lover I am, my favorite  was one served with boiled, sliced potatoes and tons and tons of onion and chive. It’s like a baked potato sandwich but even that doesn’t quite do it justice. 

Ingredients

  • 2 cups canola, grapeseed, or peanut oil
  • 3 medium shallots

    sliced paper thin

  • 1/4 cup all-purpose flour
  • Sea Salt and Freshly Ground Black Pepper
  • 1/4 cup crème fraîche
  • 4 teaspoon prepared horseradish
  • 4 small boiled Yukon Gold potato

    thinly sliced

  • 2 slices brown rye bread
  • 1/2 medium red onion

    small dice

  • 2 tablespoons snipped fresh chives

Instructions

Heat the oil in a small saucepan over high heat. In a bowl, toss the sliced shallots with the flour, separating them into rings. Transfer the shallots to a strainer and tap off the excess flour. Once the oil is hot -- you can test it by dropping one shallot ring in and seeing if small bubbles form on the edges --add the shallots, lower heat to medium-high, and fry, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain thoroughly; season lightly with salt.

Mix the creme fraiche with horseradish and season with salt to taste. Add enough water to make it pourable. 

To assemble the sandwiches, spread some of the creme fraiche mixture on each of the pieces of bread then top with potatoes. Add a bit more of the spread then top wth red onion, chive, and the fried shallots. Top with salt and freshly ground black pepper and serve. 

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/447-potato-and-horseradish-creme-fraiche-smorrebrod-recipe

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