Our Head Chef, Jimmi Bengtsson, twisted the Danes’ beloved open-faced potato sandwich for the food festival Copenhagen Cooking 2012 – and the guests had a new favourite. You will find Jimmi’s recipe at the foodie website Spiseliv.dk (in Danish) – or below (in English).
“Restaurant Kronborg twisted the Danes’ beloved open-faced potato sandwich for the food festival Copenhagen Cooking 2012 – Winter Edition,” writes foodie website Spiseliv.dk.
“Chef Jimmi Bengtsson added more acidity to the lettuce and a bit of crunch to the garnish – and the guests had a new favourite.”
Find Jimmi’s recipe for open-faced potato sandwich with deep-fried anchovies at Spiseliv.dk (sorry, in Danish only) or below (in English).
More Open-faced Potato Sandwiches with Deep-fried Anchovies
Or enjoy an open-faced sandwich with Potatoes (a perennial favourite with the Danes) for lunch at Restaurant Kronborg.
And remember, the open-faced sandwiches taste much better when ’swimming’ in a glass of Jacobsen Saaz Blonde.
Recipe for Open-faced Potato Sandwich with Deep-fried Anchovies
Ingredients:
½ kg new potatoes
10-20 crisp lettuce leaves – preferably romaine
10 slices of rye bread (pan-fried in butter)
Dressing:
1 dl mayonnaise – preferably home-made
Add:
Juice and finely grated peel of 1 lemon
1 tbsp sugar
1 tbsp sour cream 18 %
½ tsp Dijon mustard
Garnish:
20 anchovies (in oil)
Wheat flour
Tempura pastry
Panko
Fresh dill & red onions
Boil the potatoes till tender. Leave to cool and slice.
Wash and dry the salad.
Mix the dressing and turn the lettuce leaves in the dressing.
Turn the anchovies in wheat flour, dip them in tempura pastry and then in panko.
Deep fry the anchovies in oil at 180 degrees Celsius for about two minutes.
Pan-fry the rye bread in butter for about two minutes at medium heat.
Arrange the lettuce leaves on the hot rye bread and layer the sliced potatoes on top.
Garnish with the anchovies and add the fresh dill and the finely sliced red onions.
Photo by Mira Arkin at Spiseliv.dk.