Salt & Wind Travel

Potato and Horseradish Open-Face Sandwich

As much as it was fun to get an idea of whatโ€™s happening right now in the Copenhagen food scene while filming there, I was smitten with the classic Smรธrrebrรธd. I mean, Iโ€™ll take anything on a piece of bread but itโ€™s hard to go wrong here.

This {Kartoffelmad Smรธrrebrรธd} Potato and Horseradish Open-Face Sandwich recipe is served on rye and served open-faced, there are a few classic combos (roast beef and horseradishโ€ฆschnitzelโ€ฆ) but, being the carb lover I am, my favorite ย was one served with boiled, sliced potatoes and tons and tons of onion and chive. Itโ€™s like a baked potato sandwich but even that doesnโ€™t quite do it justice.ย 

Goย stock up on all your cooking essentialsย then head into the kitchen, make this, and share it with us byย taggingย @saltandwindย andย #swsocietyย on social!

{Kartoffelmad Smรธrrebrรธd} Potato and Horseradish Open-Face Sandwich Recipe

{Kartoffelmad Smรธrrebrรธd} Potato and Horseradish Open-Face Sandwich Recipe

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. It is called the {Kartoffelmad Smรธrrebrรธd} Potato and Horseradish Open-Face Sandwich recipe, and I am going to share my carb love with you.
5 from 2 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 servings
Calories 159 kcal

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 crรจme fraรฎche
  • 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.ย 
    Once the oil is hot โ€“ you can test it by dropping one shallot ring in and seeing if small bubbles form on the edges โ€“ 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 (250ยฐF) or toaster oven.
  • Make The Horseradish Cream:ย Mix the crรจme fraรฎche with horseradish and season with salt to taste. Add enough water to make it pourable.ย 
    TIP: Horseradish cream can be made up to two days in advance. Store refriegerated in an airtight container.
  • Assemble The Toasts:ย Spread some of the crรจme fraรฎche 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.ย 

PERSONAL NOTES

Nutrition

Serving: 1servingCalories: 159kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 57mgPotassium: 260mgFiber: 3gSugar: 6gVitamin A: 312IUVitamin C: 10mgCalcium: 60mgIron: 1mg
Keyword baked potato, Open faced sandwich, Sandwich recipe
Tried this recipe?Mention @saltandwind or tag #swsociety!

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5 from 2 votes (2 ratings without comment)

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