Open potato sandwich with LINIE mayo and pickled and fried onions
1 h 0 min
Let's make the traditional Danish dish called 'Kartoffelmad' (open sandwich with potatoes) with LINIE mayo and pickled and fried onions. This classic Danish dish is a celebration of flavors and textures. Imagine tender, boiled potatoes nestled on top of a slice of rye bread, generously spread with LINIE mayo. The tangy and crispy pickled onions provide a delightful contrast, while the homemade fried onions add a satisfying crunch. With each bite, you'll experience the perfect balance of creamy, savory and tangy flavors.
Fun fact Did you know that LINIE Aquavit has been produced since 1805 making it the oldest aquavit in the world?
1 dl apple cider vinegar
1 dl cane sugar
3 tbsp LINIE Aquavit Original
1 tsp salt
½ tsp black peppercorns
½ tsp cumin seeds
½ tsp fennel seeds
1 red onion – sliced into half rings
800g new potatoes (preferably asparagus potatoes)
2 pasteurized egg yolks
1 tsp dijon mustard
2 tbsp LINIE Aquavit Original
2 dl neutral oil
Salt and pepper
1 organic lemon – juice only
1 tbsp LINIE Aquavit Original
2 Zittauer onions – sliced into rings
1 dl wheat flour
3 dl neutral oil
1 tsp flaky salt
4 slices of good, dark rye bread
Heat apple cider vinegar, cane sugar, LINIE Aquavit, salt and spices in a pot.
Add the sliced red onion rings and let it simmer for about 10 minutes.
Remove the pot from the heat and let it cool until the next day.
Rinse the potatoes well and boil them in a large pot with plenty of salt until they are tender.
Let them cool a bit before cutting them into bite-sized pieces.
Make LINIE mayo by mixing egg yolks, dijon mustard and LINIE Aquavit Original in a bowl.
Whisk everything together while adding the oil in a thin stream and continue whisking until the mayo has a suitable consistency.
Season with salt, pepper, lemon juice and LINIE Aquavit Original.
When the mayo has the right consistency, add the chives and mix it around.
Toss the sliced Zittauer onion rings in flour, salt and pepper.
Heat the oil in a pan and fry the onions until they are golden and crispy.
Remove them from the heat and place them on a piece of kitchen towel to let the excess oil drain off.
If you want a thicker coating, the process with flour can be repeated.
Keep an eye on the heat to ensure that the onions turn golden and the oil does not get too hot.
Spread your rye bread with your LINIE mayo and add the potatoes on top.
Before serving, garnish with more mayo, pickled, and fried onions and plenty of watercress and freshly ground pepper.
— At least 1 day later:
Serve with a glass of LINIE and share a great story In addition to being a classic, high-quality aquavit, LINIE is also great for food pairing. What sets LINIE apart is its distinctive aging process. During maturation, it develops a natural sweetness and spiciness that makes it perfect for accompanying a variety of dishes. LINIE acts as a flavor enhancer, creating a harmonious balance between both food and aquavit.
As your guests indulge in this Danish classic, share the intriguing story of LINIE Aquavit's journey across the globe, matured in sherry oak casks as it crossed the equator twice. It's a tale that will add a touch of adventure to the dining experience.
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