Kartoffelmad (Danish Potato Open-Faced Sandwich)
User Reviews
5
2 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
50 mins
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Servings
4 Sandwiches
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Course
Main Course
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Cuisine
Danish
Kartoffelmad (Danish Potato Open-Faced Sandwich)
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A recipe for Kartoffelmad (Danish Potato Open-faced Sandwich). Slices of rye bread are topped with butter, potatoes, red onion, fried onion, mayonnaise, and herbs.
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Ingredients
- 6-8 potato new
- 4 lices rye bread Danish if possible
- butter for spreading, salted
- 3 tablespoons mayonnaise
- 1/2 red onion peeled and finely chopped
- 1/3 cup onion fried
- 2 tablespoons chive thinly sliced, fresh
- 4 prigs thyme fresh
- salt to taste
- black pepper to taste, freshly ground
Instructions
- Place the potatoes in a large saucepan and cover with cold water. Add a large pinch of salt and bring to a boil, Reduce to a simmer and cook until fork-tender, about 10-15 minutes depending on the size of the potatoes. Larger potatoes may take longer. Remove the potatoes from the water and set aside until cooled, about 30 minutes. Rinse or place in cold water to speed along the process.
- Spread a layer of the salted butter over each slice of rye bread.
- Peel the boiled potatoes if desired and slice about 1/4 inch thick. Arrange in an overlapping layer over the buttered bread.
- Top with a line of mayonnaise, followed by a sprinkling of the raw and fried onions. Top with the chives and place 1 sprig of thyme over each.
- Sprinkle each smørrebrød with a pinch of salt and black pepper. Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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