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.
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
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)
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.