Smørrebrød with Danish Salami, Potato and Dijonnaise
Danish Salami with Potato and Dijonnaise © kvalifood.com
Danish salami with potato is a classic smørrebrød. The thin potato slices are cooked and cooled, and dijonnaise with white wine vinegar adds sharpness. Pickled red onions bring colour and acidity.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- soft butter, for spreading
Topping
- 200 g peppered spegepølse (Danish salami), thinly sliced
Boiled potatoes
- 4 medium potatoes, boiled in their skins
- salt
Dijonnaise
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- salt
Pickled red onions
- 1 red onion, cut into thin rings
- ½ dl red wine vinegar
- ½ dl water
- 1 tbsp sugar
- ½ tsp salt
Assembly
- fresh chives (or dill)
- flaked salt
Directions
Pickled red onions
Bring the vinegar, water, sugar and salt to the boil. Pour over the onion rings and leave to pickle for at least 30 minutes.
Boiled potatoes
Cook the potatoes in salted water until tender. Leave to cool completely, then slice thinly with their skins on.
Dijonnaise
Mix the mayo, Dijon mustard and vinegar together. Season with salt.
Assembly
Butter the rye bread with soft butter. Lay slices of salami on the bread. Arrange the potato slices on top. Drizzle dijonnaise over. Top with pickled red onions and scatter chives and flaked salt over.