DENMARK: Open-Faced Shrimp Sandwich and Caramelized Baby Potatoes (Brunede Kartofler)

In real life, Danish open-faced sandwhiches, known as smørrebrød, would not likley be eaten with these potatoes. The sandwiches are typically served with a variety of smørrebrød toppings and lighter accompaniments, such as pickled vegetables and cucumber salad. The caramelized baby potatoes tend to be served with roast meats, especially around holiday times. But I took some liberties here as I wanted to try both.

Open-Faced Shrimp Sandwich

2 teaspoons lemon juice

1 egg yolk

1 tespoon Dijon mustrad

¾ cups canola or vegetable oil

salt, to taste

4 slices rye or white bread

8 small leaves of butter lettuce or lettuce of your choise

1 medium avocado, sliced

1 lb cooked shrimp, peeled

black pepper, to taste, optional

chopped dill, optional

8 small slices bread, typically German-style rye

1. In a small bowl, whisk together the egg yolk, lemon juice, mustard, and 1 teaspoon cold water. Whisking constantly, slowly drip in a few drops of oil at a time. Once you have added a few drops, you can add it in slighlty more quickly, until all of the oil is incorporated and the mayonnaise is thick. Adjust for seasoning.

2. Layer the ingredients onto the sliced bread in this order: mayonnaise, lettuce, avocado, shrimp, and ground pepper and/or dill, if using.

Caramelized Baby Potatoes (Brunede Kartofler)

1 pound firm, waxy baby potatoes, uniform in size

2 tablespoons salt

2 tablespoons granulated sugar

1 tablespoon butter

1. Clean poatoes, and place in a medium saucepan. Cover with cold water and add the salt. Place pan on high heat and boil the potatoes, lowing the heat to a low boil, until the potatoes are cooked through, around 12-15 minutes.

2. Drain potatoes and let sit at room temperature until cool enough to handle. Using a small pairing knife, slice through just the skin along one side of the potatos. Peel off the skin.

3. Place the peeled potatoes in the refrigerator for at least an hour, but up to 12 hours.

4. Place the sugar in a thin layer a heavy skillet over medium heat and allow it to melt, stirring occasionally.

5. As soon as the sugar turns a golden brown color, add the butter. Stir until the butter is melted into the sugar, and lower the heat to low. Add the cold potatoes. Stir to thoroughly coat them. Do not worry if the sugar crystalizes, as it will remelt.

6. Let the potatoes cook over low heat until lightly browned. Serve.

   
   

#denmark #openfacesandwich #shrimp #potatoes #caramelized

FUN FACTS:

• First acknowledged in 1219, the Danish flag "Dannebrog" remains the oldest state flag in the world still in use by an independent nation.

• The Danish language has no word for "please."

• Denmark is home to the world's oldest amusement park, Bakken.