Kartoffelmad, or literally “potato food.” While variations abound, in Denmark it’s usually the layers of rye bread, mayonnaise + boiled potato (sometimes fried) + both raw or pickled and crispy fried onions + herbs and micro greens for a symphony of flavors of textures.
Here we used avocado mayo which is oil-free, boiled potatoes, foraged chickweed, Jerusalem artichoke crumble, pickled red onions, jalapeño, mustard caviar, broccoli micro greens and blistered Padrón peppers, topped on the sourdough rye bread.
Ingredients
For the herbed remoulade:
1/2 cup vegan avocado mayonaisse (see below)
1 tbsp chopped capers
1 tsp dijon (or whole grain mustard)
1 tbsp finely chopped dill
1 tbsp chopped chives
1 tsp finely chopped parsley
1 dash hot sauce, to taste
1 dash a good quality of balsamic
1 dash freshly cracked pepper, to taste
Avocado mayonaisse
2 mashed ripe avocado
1 tbsp lemon juice
1/4 cup water
Salt to taste
For the smørrebrød:
500 g new potatoes
4 slices rugbrød (danish style rye bread or use gluten-free one)
1 pickled red onion, thinly sliced
4 tablespoons crispy Jerusalem artichoke or celeriac crumb ( recipe from our Food We Love Cookbook)
2 tbsp chopped jalapeno
4-5 padron peppers blistered
Chopped chives, for garnish
Microgreens for garnish
Pickled mustard seeds (aka mustard caviar)
Instructions
1.Place the potatoes with salted water and bring to a boil.
2. Meanwhile, make the remoulade: Combine the avocado mayonnaise ( to make avocado mayonnaise mix all ingredients in the blender until smooth) , mustard, chopped herbs, capers, and cracked pepper in a medium bowl. Stir until well combined. Taste and adjust seasoning.
3. When the potatoes are fork-tender, drain and set aside until cool enough to handle. Slice into1/4 inch thick rounds or desired shape.
4. Sprinkle with salt and pepper to taste.
5. Place potato rounds on your rye bread, using a piping bag, squeeze remoulade, sprinkle some crumble, add the pickles, microgreens, peppers and onions or whatever you want.
Note: Don’t even think about trying to eat this like a normal sandwich! Eat with a knife and fork so all your toppings don’t fall off.
See raw vegan version of danish style open face sandwich here.