Smørrebrød with Potato, Fried Onions and Dill Mayo
Potato with fried onions and dill mayo © kvalifood.com
Potato smørrebrød is one of the most beloved Danish open sandwiches and is inseparable from summer when new potatoes are in season. The boiled potatoes are sliced thick and laid on buttered rye bread, and the dill mayo adds the fresh, anise-like flavour that is a fixture of the Danish summer. Homemade fried onions provide crunch and caramelised sweetness that is a completely different experience from shop-bought. It is a vegetarian smørrebrød that even the most committed meat-eaters rarely turn down.
Ingredients
Yields 4 servings
Dill mayo
- 3 tbsp mayonnaise
- 2 tbsp finely chopped dill
- 1 tsp lemon juice
- salt
- white pepper
Fried onions
- 2 onions, thin rings
- 2 tbsp flour
- oil, for frying
- flaky salt
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 8 new potatoes, boiled and cooled, cut into thick slices
- chives, finely chopped
- flaky salt
- coarsely ground black pepper
Directions
Dill mayo
Mix mayo, dill and lemon juice. Season to taste.
Fried onions
Toss in flour, fry in hot oil until golden. Drain, sprinkle with salt.
Assembly
Spread the bread generously with butter. Lay the potato slices in a layer. Spread dill mayo on top. Finish with a generous layer of fried onions. Sprinkle with chives, flaky salt and pepper.