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New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots

New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots

An easy recipe for a classic Scandinavian open sandwich featuring sliced new potatoes, garlicky mayo and irresistable crispy fried shallots.

Ingredients

For the Smørrebrød:

4 thin slices dense rye bread such as rugbrød

Butter for spreading, preferably salted

A handful or two of baby arugula leaves

8-10 small red or yellow potatoes

Garlic Aïoli, recipe follows

Crispy Onions, such as the Lars brand, or homemade Crispy Fried Shallots

Chopped chives, microgreens and/or sprouts 

Coarse salt and freshly ground pepper

 

For the Garlic Aïoli:

1 small garlic clove

1 teaspoon lemon juice

1/4 cup prepared mayonnaise

1 teaspoon extra-virgin olive oil

Coarse salt and pepper

Instructions

  1. Place new potatoes in cold water.  Bring to a boil over medium-high heat and continue to cook for 10-15 minutes, until potatoes are tender but not falling apart.  Smaller potatoes will obviously cook more quickly than larger potatoes. Check doneness by piercing a potato or two with the tip of a sharp knife.  It should slide in and out easily without much resistance. Drain potatoes and rinse with cold water. Set aside to cool. Potatoes can be prepared up to two days in advance.  Store in the refrigerator.
  2. Make the Garlic Aïoli: Mince garlic clove and let sit in lemon juice for 10 minutes or so to mellow out the raw garlic flavor.  Add mayonnaise and olive oil. Season with salt and pepper to taste. Aioli can be made up to two days in advance.  Store in the refrigerator until ready to use.

  3. Butter each slice of bread.  Place a layer of baby arugula leaves on top.  Slice new potatoes into thin (1/4 inch thick) slices and arrange artfully over the arugula.  Salt and pepper the potato slices to taste. Spoon aïoli over potatoes (I like to place the sauce in the center between the two rows of potato slices) and scatter crispy onions or shallots and chives, microgreens and/or sprouts on top.  Serve.

Notes

 

 

Keywords: smørrebrød, smörgås, open sandwich, rye, rugbrød, new potato, Scandinavian, Nordic, aïoli, Danish