Kartoffelmad (Danish Potato Open Sandwich) Recipe
Kartoffelmad is one of the most popular varieties of smørrebrød (open-faced sandwich) in Denmark.
- 800g of Nanna Tate potatoes
- 6 thin slices of Danish seeded rye bread, sliced in half and crusts removed
- salted butter, for spreading
- 1/2 small red onion, finely sliced
- 1/4 bunch of chives, finely sliced
- 1/4 bunch of dill, fronds picked
- 2 egg yolks
- 1 tsp Dijon mustard
- 1 tbsp of white wine vinegar
- 150ml of sunflower oil, or rapeseed oil
- 50ml of olive oil
- 1 tbsp of lemon juice
- 1 bunch of dill, finely chopped
- ground white pepper
- Place the potatoes in a saucepan, cover with cold salted water and bring to the boil. Simmer for 12-15 minutes until just tender. Drain and allow to cool slightly, then slice into even 3mm-thick rounds
- To make the dill mayonnaise, whisk together the egg yolks, mustard and vinegar. Whisk together the sunflower and olive oil, then slowly add the oil mixture in a thin, steady stream, whisking continuously to emulsify
- Once thick and glossy, stir in the lemon juice and chopped dill and season to taste with salt and white pepper
- Spread each slice of rye bread generously with butter. Arrange the sliced potatoes on top and neatly spoon the dill mayonnaise over the potatoes
- Top with the red onion, chives, dill fronds and a pinch of black pepper
Sliced, boiled Nanna Tate potatoes are served on buttered rye bread and topped with mayonnaise (which we’ve flavoured with dill), sliced red onion, chopped chives and dill fronds. It is buttery, soft and simple; flying the flag for quintessential Danish comfort food. Place the potatoes in a saucepan, cover with cold salted water and bring to the boil.
Simmer for 12-15 minutes until just tender. Drain and allow to cool slightly, then slice into even 3mm-thick rounds
To make the dill mayonnaise, whisk together the egg yolks, mustard and vinegar. Whisk together the sunflower and olive oil, then slowly add the oil mixture in a thin, steady stream, whisking continuously to emulsify Once thick and glossy, stir in the lemon juice and chopped dill and season to taste with salt and white pepper
Spread each slice of rye bread generously with butter. Arrange the sliced potatoes on top and neatly spoon the dill mayonnaise over the potatoes
