Smørrebrød with Danish Salami, Potato and Dijonnaise

Name: Smørrebrød with Danish Salami, Potato and Dijonnaise
Prep time: 35 min
Total time: 45 min

January 24, 2011

Prep 35 min Total 45 min

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.

Danish salami with potato and dijonnaise assembly © kvalifood.com

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.