Potato smørrebrød - four ways

Serves 4 Starters and mains

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Method

AUBERGINE MAYONNAISE AND BACON

Fry the bacon in a dry frying pan in its own fat until crisp and light brown. Slice the potatoes and place them on the buttered rye bread. Place 2tsp aubergine mayonnaise on each in a rough line, or pipe a long strip on top. Divide the bacon between the slices, decorate with the chervil and sprinkle with pepper.

For the aubergine mayonnaise

Preheat the oven to 180C/400F/ Gas 6. Cut the aubergines into medium-sized cubes and mix with the olive oil and plenty of sea salt flakes and freshly ground pepper. Bake them for 20 minutes, leave to cool. Make the mayonnaise as for classic mayonnaise (see recipe, above) then whisk in the baked aubergines. Store in the fridge for up to 1 week.

MAYONNAISE AND DOUBLE ONIONS

Slice the potatoes and place them on the buttered rye bread. Place 2tsp classic mayonnaise on each in a rough line, or pipe a long strip on top. On one side of the mayonnaise place the red onion, and on the other the crispy onions and cress. Sprinkle it all with salt and pepper.

For the classic mayonnaise

Whisk the egg yolks in a bowl, then add the mustard and vinegar and whisk for 5 minutes. A food processor or electric hand whisk is best. Gradually add around half the oil, very slowly at first, whisking continuously, until thickened and emulsified. Continue adding the remaining oil gradually, whisking continuously. Season with a pinch each of salt and pepper. Store in the fridge for up to 1 week.

For the crispy onions

Place the sliced onions in a bowl with the flour and 1tbsp sea salt flakes and mix very well, until the onions are covered with flour. Pour them into a sieve to get rid of any excess flour.

Heat the oil in a deep frying pan. Make sure the oil is hot by dropping in a slice of onion; if it sizzles, it is ready. Reduce the heat a little and add one-third of the sliced onions. Don’t leave; instead, stir occasionally. Fry until light brown and crispy. Using a slotted spoon, transfer the onions to a plate lined with kitchen paper and sprinkle with a little more salt. Repeat with the other batches.

TARRAGON MAYONNAISE AND CAPERS

Fry the capers in the olive oil until crisp. Place them on a piece of kitchen paper to blot any excess fat. Slice the potatoes and place them on the buttered rye bread. Place 2tsp tarragon mayonnaise on each in a rough line, or pipe a long strip on top.

Place the fried capers on one side of the mayonnaise. Dress with celery and tarragon leaves and sprinkle with pepper.

For the tarragon mayonnaise

Make the mayonnaise as for classic mayonnaise (see recipe, above), whisking in the tarragon and vinegar with the mustard. Store in the fridge for up to 1 week.

LEEK AND LEMON

Cut the leek into thin slices on an angle, rinse in cold water and dry well. Fry the slices in the oil until crisp. Let them rest on a piece of kitchen paper, to blot any excess fat. Slice the potatoes and place them on the buttered rye bread. Divide the pesto evenly over the potatoes, then top with capers. Dress with the leeks and the lemon zest. Sprinkle with pepper.