Recipe: open potato sandwich with smoked salmon and herb crème

smørrebrød recipe danish traditional lunch kronborg copenhagen

The season’s first harvest of crisp, new potatoes is accompanied by smoked salmon and home-made herb crème when our Head Chef, Jimmi Bengtsson, re-interprets the Danes’ summer favourite: the open potato sandwich. Find Jimmi’s recipe below (in English) or at the foodie website (in Danish).

We celebrate the season’s first harvest of crisp, new potatoes by lining up some innovative, tasty versions of the national summer favourite.
As always to we aim to take the many demands to the open sandwiches into account: they should combine soft and crisp as well as sour, salty, bitter, sweet and preferably a touch of the much-feted umami…
One of our personal favourites is the potato sandwich with smoked salmon and herb crème.
We suggest you use one of the most popular seasonal ingredients, ramson, for the herb crème.
Find the recipe below – or enjoy the Danes’ summer favourite at a cosy lunch at Restaurant Kronborg.

Recipe for open potato sandwich with smoked salmon and herb crème

1 kg new potatoes
10 slices of rye bread
20 slices of smoked salmon (the best quality you can get)
Herb crème
1-2 bunches of fresh herbs according to taste, for instance chives, dill, parsley and/or ramson
2 dl sour cream 38 %
2 dl mayonnaise (preferably home-made)
2-3 anchovies
2 tbsp capers
Juice from one lemon
1 tbsp rapeseed oil
Salt and pepper to taste

Fresh dill, water cress or ramson

Boil the potatoes till tender. Leave to cool and slice.
Wash and dry the herbs.
Blend the stalks from the herbs with the lemon juice, anchovies, 1 tbsp capers and the rapeseed oil.
Chop the leaves from the herbs and mix them with the sour cream, 1 tbsp capers and the mayonnaise.
Mix the blended stalks with the sour cream-mixture and taste to your liking with salt and pepper.
Mix the dressing – it should be sweet and slightly acidic – and turn the lettuce leaves in the dressing.
Butter the bread and layer the sliced potatoes on top.
Arrange the smoked salmon and the herb crème on top.
Garnish with dill, water cress or ramson.

Makes 10 open sandwiches.

The recipe was originally published on Euroman/Gastro’s website (in Danish).
Photo by Chris Tonnesen