Kartoffelmad (Danish potato open sandwich)
Kartoffelmad is one of the most popular varieties of smørrebrød (open-faced sandwich) in Denmark. Sliced, boiled 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.
Ingredients
Metric
Imperial
- 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
DILL MAYONNAISE
- 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
Method
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
- 800g of Nanna Tate potatoes
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
- 2 egg yolks
- 1 tsp Dijon mustard
- 1 tbsp of white wine vinegar
- 150ml of sunflower oil, or rapeseed oil
- 50ml of olive oil
Once thick and glossy, stir in the lemon juice and chopped dill and season to taste with salt and white pepper
- 1 tbsp of lemon juice
- 1 bunch of dill, finely chopped
- ground 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
- 6 thin slices of Danish seeded rye bread, sliced in half and crusts removed
- salted butter, for spreading
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