{Kartoffelmad Smørrebrød} 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 Smørrebrød} Potato and Horseradish Open-Face Sandwich recipe, and I am going to share my carb love with you.

5 from 2 votes

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Prep Time 15

Total Time 15

Course Appetizer, Brunch, Dinner, Lunch, Main, Sandwich, Snack

Cuisine Scandinavian

Diet Vegetarian

Servings 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 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.

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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