Danish Potato Smørrebrød on Buttered Rye

What you need

• 500 g (1.1 lb) small waxy new potatoes, about 8
• 4 medium shallots, sliced paper thin
• 4 tbsp plain flour
• 500 ml (2 cups) neutral oil, for frying
• 120 g (1/2 cup) crème fraîche
• 2 1/2 tbsp prepared horseradish
• 4 slices dense rye bread, Danish rugbrød
• 20 g (1 1/2 tbsp) butter, softened
• 1 small red onion, finely diced
• 4 tbsp chives, snipped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Boil the potatoes in salted water until just tender, 15-20 min. Drain and let them cool completely, then slice thinly.

2. 2

   Toss the shallots with the flour, pulling the rings apart, then tip them into a sieve and shake off the excess.

3. 3

   Pour the oil into a small, deep pan and bring it to 175 °C (350 °F).

4. 4

   Fry the shallots in two batches, stirring, until golden, about 5 min. Lift out onto paper towels and sprinkle lightly with salt.

5. 5

   Stir the crème fraîche with the horseradish and a pinch of salt. Loosen with a spoonful of water until it just pours.

6. 6

   Spread each slice of rye bread thinly with butter right to the edges.

7. 7

   Spread a little of the horseradish cream on the butter and cover the bread with overlapping potato slices.

8. 8

   Spoon more cream over the potatoes and scatter with the red onion and chives.

9. 9

   Pile the fried shallots on top, season with salt and black pepper, and serve straight away.

Imported from saltandwind.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.