Kartoffelmad (Danish Open-Faced Potato Sandwich)
- π 1 thick slice dark rye bread, with visible nuts and seeds
- π₯ 2-3 medium boiled new potatoes (Danish preferred)
- π₯ ~3 tablespoons mayonnaise
- π₯ 1-2 teaspoons LINIE Aquavit
- πΏ 1 tablespoon fresh chives, finely chopped
- π Zest of 1/4 lemon
- π§ 1/4 teaspoon salt for onions plus a pinch
- πΆοΈ Freshly ground black pepper
- π§ 1/2 medium white onion, sliced into rings
- πΎ 1/4 cup wheat flour
- π« 2 cups neutral oil, such as canola or rapeseed oil
- π§ 1/4 medium red onion, thinly sliced, pickled
- π± A handful of cress or microgreens
Experience a traditional Nordic delight with this open-faced potato sandwich. Layers of tender new potatoes on earthy rye bread with LINIE-infused mayonnaise, pickled red onions, crispy onion rings, and fresh cress create a perfect savory appetizer or light meal.
Experience a traditional Nordic delight with this Danish open-faced potato sandwich, known as Kartoffelmad. This dish harmonizes robust flavors by layering tender new potatoes on earthy dark rye bread, luxuriously spread with LINIE-infused mayonnaise. The ensemble is brightened with pickled red onions and crowned with crispy fried onion rings and fresh cress. Discover a new level of taste synergy in every bite, perfect as a savory appetizer or a light, indulgent meal.
Ingredients
π 1 thick slice dark rye bread, with visible nuts and seeds
π₯ 2-3 medium boiled new potatoes (Danish preferred)
π₯ ~3 tablespoons mayonnaise
π₯ 1-2 teaspoons LINIE Aquavit (Lysholm Linie Aquavit)
πΏ 1 tablespoon fresh chives, finely chopped
π Zest of 1/4 lemon
π§ 1/4 teaspoon salt for onions plus a pinch
πΆοΈ Freshly ground black pepper
π§
1/2 medium white onion, sliced into rings
πΎ 1/4 cup wheat flour
π« 2 cups neutral oil, such as canola or rapeseed oil
π§
1/4 medium red onion, thinly sliced, pickled
π± A handful of cress or microgreens
Instructions
1- Prepare the LINIE-Mayonnaise:
- In a small glass, mix mayonnaise with finely chopped chives.
- Stir in LINIE Aquavit along with lemon zest, a pinch of salt, and pepper.
- Allow the mixture to rest for 10 minutes for flavors to meld.
2- Prepare the Fried Onions:
- Sprinkle salt on the white onion rings, set aside for moisture to draw out.
- Heat neutral oil in a TEFAL saucepan until hot but not smoking.
- Dredge onion rings in wheat flour and shake off excess.
- Fry rings in hot oil until golden-brown, stirring for even cooking.
- Transfer fried onions to a paper towel-lined plate using a fork to drain.
3- Prepare the Potatoes:
- Slice pre-boiled potatoes into thick rounds (~0.5-1 cm).
4- Assemble the Kartoffelmad:
- Spread a generous layer of LINIE-mayo on rye bread.
- Layer potato slices on top, adding more mayo if desired.
- Top with pickled red onions and fried onion rings.
- Garnish with fresh cress, adding a final grind of black pepper.
Prep Time: ~20 minutes
Cook Time: ~10 minutes
Total Time: ~30-35 minutes
Servings: 1 open-faced sandwich
Equipment:
- Cutting Board
- Chef's Knife (Japanese-style)
- Small Glass (for mayo)
- Saucepan: Small TEFAL stainless steel (TEFAL)
- Gas Stove
- Serving Plate
- Pepper Mill (vintage style)
- Paper Towels
Cooking Tips
- Ensure onions are thoroughly coated in flour for crispiness.
- Allow the infused mayonnaise to rest adequately for a fuller flavor.
- Maintain oil temperature to perfect cooking without burning the onions.
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LINIE Aquavit: https://www.youtube.com/@linieaquavit_official
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