© Christina Holmes
Active Time
Total Time
45 MIN
Serves : 8

These tartines (open-face sandwiches) are Nicolaus Balla’s take on Danish smørrebrød. He gives them an upgrade with a lush potato-sour cream sauce flavored with dill, parsley and horseradish. Slideshow: Quick Appetizers to Try

Recipe from Food & Wine America's Greatest New Cooks

How to Make It

Step 1    

In a small saucepan, cover the potato with water and bring to a boil. Simmer over moderate heat until tender, about 10 minutes. Drain and pass the potato through a ricer into a bowl; let cool completely. Measure out 1 cup of the mashed potato; reserve the rest for another use.

Step 2    

In a medium bowl, whisk the sour cream with the mayonnaise, lemon juice, garlic and the 1 cup of mashed potato. Whisk in the 2 tablespoons each of dill and parsley and the 1 teaspoon of horseradish; season the potato-dill sauce with salt and pepper.

Step 3    

In a small skillet, heat 1/4 inch of olive oil until shimmering. Add the shallot and fry, stirring, until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the shallot to paper towels to drain; season with salt.

Step 4    

Spread the sauce on the bread slices, arrange the smoked fish on top and garnish with the crispy shallot, grated horseradish and chopped dill and parsley. Drizzle with olive oil and serve.

Make Ahead

The potato-dill sauce can be refrigerated overnight.

Suggested Pairing

Crisp, dry lager: Lagunitas Pils

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