Smørrebrød with Potato, Bacon, Chervil and Fleur de Sel
Potato with bacon, chervil and fleur de sel © kvalifood.com
This version of potato smørrebrød takes the classic open sandwich and adds crispy bacon, which brings salt and crunch to the soft potato slices. Chervil is an underrated herb in Danish cooking with a mild, sweet flavour reminiscent of parsley and anise, and it works well here both as a garnish and flavour contributor. Fleur de sel — the French flaky salt — adds a crisp saltiness that melts on the tongue and brings out the potato flavour. It is a simple dish that is about good ingredients in the right combination, with nothing superfluous.
Ingredients
Yields 4 servings
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 8 new potatoes, boiled and cooled, sliced
- 8 rashers bacon, fried crispy and broken into pieces
- 3 tbsp mayonnaise
- 2 tbsp finely chopped chives
- fresh chervil
- fleur de sel
- coarsely ground black pepper
Directions
Assembly
Spread the bread with butter. Lay potato slices in a layer. Spread mayo. Top with bacon pieces. Sprinkle with chives, chervil, fleur de sel and pepper.