As much as it was fun to get an idea of what’s happening right now in the Copenhagen food scene while filming there, 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.
This {Kartoffelmad Smørrebrød} Potato and Horseradish Open-Face Sandwich recipe is 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.
P.S. If you have leftover prepared horseradish, use it to make this Butter-Basted Steak with Creamy Horseradish Sauce recipe!
{Kartoffelmad Smørrebrød} Potato and Horseradish Open-Face Sandwich Recipe
Ingredients
For The Fried Shallots:
- 2 cups canola, grapeseed, or peanut oil
- 3 medium shallots sliced paper thin
- 1/4 cup all-purpose flour
- kosher salt
- Freshly ground black pepper
For The Horseradish Cream:
- 1/4 cup crème fraîche
- 4 teaspoon prepared horseradish
For The Sandwich:
- 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
- Fry The Shallots: 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.TIP: Shallots can be fried up to two days in advance. Store at room temperature in an airtight container. If desired, re-crisp by baking briefly in a low oven (250°F) or toaster oven.
- Make The Horseradish Cream: Mix the crème fraîche with horseradish and season with salt to taste. Add enough water to make it pourable. TIP: Horseradish cream can be made up to two days in advance. Store refriegerated in an airtight container.
- Assemble The Toasts: Spread some of the crème fraîche mixture on each of the pieces of bread then top with potatoes. Add a bit more of the spread and then top with red onion, chive, and the fried shallots. Top with salt and freshly ground black pepper and serve.
