An easy recipe for a classic Scandinavian open sandwich featuring sliced new potatoes, garlicky mayo and irresistable crispy fried shallots.
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
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
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.
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.
Keywords: smørrebrød, smörgås, open sandwich, rye, rugbrød, new potato, Scandinavian, Nordic, aïoli, Danish