{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.
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.