Potato Smørrebrød


Ingredients: Pickled Pearl Onions

  • 3/4 cup sugar
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/2 pound pearl onions, peeled (thawed if frozen)
  • Pinch of kosher salt

Ingredients: Assembly

  • 6 ounces Idaho® fingerling potatoes
  • 5 (3-inch) strips lemon zest
  • 3 dill stems
  • 1/4 teaspoon black peppercorns
  • Kosher salt, as needed
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh dill, finely chopped, plus small sprigs for garnish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 4 Pickled Pearl Onions (see recipe)
  • Unsalted European-style butter, softened, for spreading
  • 4 slices dense rye bread, about 3 x 4 inches each
  • Pepper, to taste
  • Shallot, very thinly sliced, for garnish
  • Small potato chips for garnish


Directions: Pickled Pearl Onions

  1. In a medium saucepan, combine the sugar, vinegar and water and bring to a boil.
  2. Add the pearl onions and a pinch of salt. Remove from the heat and transfer to a heatproof jar; let cool completely. Refrigerate overnight or up to 5 days.

Directions: Assembly

  1. Place the potatoes, lemon zest, dill stems and peppercorns in a medium saucepan, cover with water and bring to a boil. Add a generous pinch of salt and simmer until just tender, about 20 minutes. Remove from the heat and let the potatoes cool in the cooking liquid, about 30 minutes. Drain well and discard the aromatics. Cut the potatoes into 1/4-inch-thick slices.
  2. In a small bowl, whisk the mayonnaise with the chopped dill, mustard and vinegar. Season to taste with salt.
  3. Cut 4 of the pickled onions in half and separate the layers. (Reserve the remaining onions for another use.) Spread butter on the rye bread and arrange the potato slices on top. Dollop the dill mayonnaise on the potatoes and season with salt and pepper. Garnish with the pickled onion petals, sliced shallot, dill sprigs and potato chips; serve immediately.
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Yield: 4

Claus Meyer
Formerly of - Open Rye at Great Northern Food Hall
New York City, NY

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