I know, I know.. you’re thinking “Potato sandwhich! More starch as a topping for bread?”. That was my first impression when I first heard of this one. However, as with all things culinary, the adventurous are often generously rewarded. This adaptation was inspired while on a sailing trip to the Danish island “Flakfortet” (hence the name of the sandwich). It was constructed from what was available on the boat, and it turned out to be a passenger favorite. The subtle taste of the Smoked Cream Cheese (A Danish delicacy from Fyn), blends perfectly with the potato and radishes.
- Slice of good fresh bread
- Smoked Cream Cheese
- Boiled potatoes (cooled, peeled and sliced in approximately 1/4 inch thick rounds)
- Radish slices
- Cucumber slices
- Miracle Whip or Mayonnaise (As your tastebuds desire)
- Dukkah and sea salt
Cook’s Note: Potatoes is for the Danes what pasta is for Italians. It finds its way in nearly every major meal. These sandwhiches are best made with the small new potatoes. In Denmark, these are the first baby potatoes of the summer harvest. I find that fingerling potatoes work as an excellent substitute. Be sure not to overcook the potatoes. They should be firm, and not too mushy.
Apply a thin veneer of smoked cream cheese to the bread. (enough to taste but not to ovewhelm the delicate taste of the potato). Generously add slices of potato to cover the bread, seasoning the potatoes by sprinkling Dukkah and salt to taste. Add a little dollop of mayonnaise/Miracle Whip. This is added both for taste and also to help the additional layers adhere to the potato.
Add sliced cucumber and radishes and top with more Dukkah and/or sea salt as desired.