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.
sliced paper thin
Fry The Shallot Rings: 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.
The shallots can be fried up to two days ahead of time. Store in an airtight container at room temperature until ready to use.
Mix the creme fraiche with horseradish and season with salt to taste. Add enough water to make it pourable.
Assemble The Toasts: 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.
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