Potato Open Sandwich with Pickled Red Onions, Rye Bread Chips and Low-Fat Smoked Mayo
A classic Danish potato open sandwich with a modern twist. Crispy rye bread chips, pickled red onions and smoked mayo add plenty of flavour and texture to the soft potatoes on rye bread. A simple Nordic dish with freshness, crunch and creaminess in every bite.A whole grain-labelled rye bread must be used for this recipe. The rest of the recipe does not meet the official Whole Grain Logo requirements, but it is a delicious way to include more whole grains in everyday meals.
Ingredients
Various
- 1 whole grain-labelled rye bread
- Chives
- Cress
Boiled Potatoes
- 400 gram potatoes (preferably Ballerina, Bintje, Ballerina or Darling)
- 1.2 litres water
- Herbs of your choice
- Salt for the cooking water
Low-Fat Smoked Mayo
- 5 boiled eggs
- 50 ml extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard (add more if you love Dijon mustard)
- 1/2 tsp smoked paprika
Rye Bread Chips
- Frozen day-old rye bread (alternatively, thinly sliced fresh rye bread)
- Extra virgin olive oil
Pickled Red Onions
- 1 red onion
- 100 ml vinegar
- 1 tbsp sugar
- 100 ml water
- 1 leaf
- 1 anise
- 5 peppercorns
Toasted Buckwheat Kernels
- 70 g buckwheat kernels
- 1 tbsp extra virgin olive oil
- A little salt
Instructions
- Boil the potatoes for 16 minutes. Start timing once the water begins to boil.
- Let the potatoes rest in the cooking water for 15 minutes.
- Peel the potatoes and slice them.
- Boil the eggs for 7–8 minutes and let them cool to room temperature. Peel the eggs.
- Combine all ingredients for the mayo in a container and blend until smooth and creamy.
- Season to taste and use as a mayonnaise.
- Slice the frozen rye bread thinly using a knife or slicer.
- Place the slices on a baking tray and brush or spray with a little olive oil.
- Bake at 160°C for approximately 20 minutes, or until crisp and fragrant. Be careful not to let the rye bread become too dark.
- Bring all ingredients for the pickling liquid to a boil and pour over the thinly sliced red onions. Leave to pickle for at least 3 hours before serving.
- Toast the buckwheat kernels in a pan with a little olive oil until golden.
- Place them on paper towel and season with salt.
- Assemble everything on top of the rye bread as shown in the video, garnish with chives and cress, and enjoy with the people you love.
Potatoes taste best in an open-faced potato sandwich if they have not been refrigerated beforehand.