Smørrebrød with potatoes and cream cheese
In Japan the season for new potatoes has started. You can find many farms that allow you to dig your own potatoes up at this time of year. The new potato season is just about to start in Denmark as well. Some of the earlier varieties are ready come July. At this time of year, there is nothing more delicious for a Dane than boiled new potatoes, skin on, with a a bit of flaky sea salt and a bit of cold butter.
The potatoes are so popular as a staple in Denmark that a dedicated website was launched to guide the consumers most suitable varieties based on what type of potato dish they would like to cook. The site helps the consumers narrow down from 86 varieties found in stores across the country!!!! Imagine that!
However delicious one might find potatoes, sometimes even the most avid consumers might have a few left over. And that results in one of summery favorit lunch smørrebrød - kartoffelmadder. It is the super easy to put together, even if you have to boil the potatoes first. Suitable for a light lunch or as one of many smørrebrød for a light summer dinner. The idea is not to overcrowd the sandwich so that the unique taste of new potatoes remains in focus.
It is best to chose a variety that is not too dry or "sandy" and doesn't fall apart when cooked and sliced. The varieties used for Japanese style potato salad are not the most suitable. A variety that is more robust when boiled is a better choice.
Slice Heimdal into 5-7mm thin slices. Slice the boiled potatoes slightly thinner.
Top the bread with cream cheese or butter.
Arrange the potato slices on top.
Decorated with chives, or dill.
Sprinkle with some sea salt flakes and optionally add a dash of freshly milled black pepper.
You're done! Enjoy with a cold beer or a glass of chilled dry white wine.