Smørrebrød with Potato, Fried Onions and Dill Mayo

Name: Smørrebrød with Potato, Fried Onions and Dill Mayo
Prep time: 10 min
Total time: 20 min

May 9, 2025

Prep 10 min Total 20 min

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.

Potato with fried onions and dill mayo assembly © kvalifood.com

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.