Potato with Pickled Red Onion and Radishes
Potato with pickled red onion and radishes © kvalifood.com
New potatoes with crisp radishes and pickled red onion is a spring classic. Tarragon gives a nice anise-like flavour that suits the potato. A simple, fresh smørrebrød that fits the season.
Ingredients
Yields 4 servings
Pickled red onion
- 1 red onion
- 1 dl red wine vinegar
- 1 dl water
- 1 tbsp sugar
- 1 tsp salt
Assembly
- 4 slices rye bread
- 500 g new potatoes
- 6 radishes
- 2 tbsp freshly chopped tarragon
- butter, for the bread
- salt
Directions
Pickled red onion
Cut the onion into thin rings. Heat the vinegar, water, sugar and salt until the sugar dissolves. Pour over the onion rings and leave to steep for at least 20 minutes in the fridge.
Potatoes
Scrub the potatoes and boil in salted water until tender. Allow to cool and cut into halves or slices depending on size.
Assembly
Spread the bread with butter and lay on the potato slices. Thinly slice the radishes and place on top. Add the pickled red onion and sprinkle with fresh tarragon.