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Prep time
40 minutes
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Cook time
5 minutes
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Makes
4 smørrebrød
Author Notes
Despite my longstanding love for heavy bread piled high with toppings, it was only recently that I came to meet my favorite smørrebrød combo of them all, which also happens to be the most simple: kartoffelmad, or literally "potato food." While variations abound, it's usually some combo of mayonnaise + boiled potato + both raw or pickled and crispy fried onions + herbs for garnish.
Once you've prepped the boiled potatoes, which you can easily do in advance, it takes about 2 seconds to make. The layers of ingredients—toothsome seeded bread, creamy boiled potato, salty mayo, bright pickled onion, crispy fried onion, and fresh herbs make for a symphony of flavors of textures that would satisfy even the most demanding diner. It's basically deconstructed potato salad on toast; what's not to love?!
Since it's already vegetarian, it's also super easy to make vegan, which is how I've been enjoying it for lunch these past few weeks. —Cory Baldwin
Test Kitchen Notes
This recipe was shared in partnership with Follow Your Heart®. —The Editors
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Ingredients
- For the herbed remoulade:
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1/2 cup
Vegenaise®
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1 1/2 teaspoons
finely chopped capers
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1 teaspoon
whole grain Dijon mustard
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1 teaspoon
finely chopped dill
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1 teaspoon
chopped chives
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1 teaspoon
finely chopped flat leaf parsley
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1 dash
hot sauce, to taste
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1 dash
red wine vinegar, to taste
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1 dash
freshly cracked pepper, to taste
- For the smørrebrød:
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8 ounces
fingerling or new potatoes
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4
slices Danish-style rugbrød (rye bread)
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2
to 3 small radishes, thinly sliced
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1
pickled red onion, thinly sliced
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4 tablespoons
crispy fried onions
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Dill sprigs, for garnish
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Chopped chives, for garnish
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Flat leaf parsley leaves, torn, for garnish
Directions
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Cover potatoes with salted water and bring to a boil. Meanwhile, make the remoulade: Combine the Vegenaise®, mustard, chopped herbs, chopped capers, hot sauce, and cracked pepper in a medium bowl. Stir until well combined. Taste and adjust seasoning.
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When the potatoes are fork-tender, drain and set aside until cool enough to handle. Slice into ¼-inch thick rounds. Sprinkle with salt and pepper to taste.
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Don’t even think about trying to eat this like a normal sandwich! Eat with a knife and fork so all your toppings don’t fall off (stab them to the bread with your fork as you slice off each bite).
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