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.
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
{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.
