{Kartoffelmad Smørrebrød} Potato and Horseradish Open-Face Sandwich Recipe — Salt & Wind Travel (2024)

For The Fried Shallots:

• 2 cups canola, grapeseed, or peanut oil
• 3 medium shallots sliced paper thin
• 1/4 cup all-purpose flour
• kosher salt
• Freshly ground black pepper

For The Horseradish Cream:

• 1/4 cup crème fraîche
• 4 teaspoon prepared horseradish

For The Sandwich:

• 4 small boiled Yukon Gold potato thinly sliced
• 2 slices brown rye bread
• 1/2 medium red onion small dice
• 2 tablespoons snipped fresh chives

• Fry The Shallots: Heat the oil in a small saucepan over high heat. In a bowl, toss the sliced shallots with the flour, separating them into rings. Transfer the shallots to a strainer and tap off the excess flour.

  Once the oil is hot – you can test it by dropping one shallot ring in and seeing if small bubbles form on the edges – add the shallots, lower heat to medium-high, and fry, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain thoroughly; season lightly with salt.

  TIP: Shallots can be fried up to two days in advance. Store at room temperature in an airtight container. If desired, re-crisp by baking briefly in a low oven (250°F) or toaster oven.

• Make The Horseradish Cream:Mix the crème fraîche with horseradish and season with salt to taste. Add enough water to make it pourable.

  TIP: Horseradish cream can be made up to two days in advance. Store refriegerated in an airtight container.

• Assemble The Toasts:Spread some of the crème fraîche mixture on each of the pieces of bread then top with potatoes. Add a bit more of the spread and then top with red onion, chive, and the fried shallots. Top with salt and freshly ground black pepper and serve.

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