Smushi 1: New Potatoes on Rye Bread With Shallots in Two Ways

“Rene Madson has developed open faced sandwiches, a combination between smorrebrod and sushi he calls "smushi", Make all 4 to have a sushi style meal.”
READY IN:
10mins
YIELD:
1 smushi
UNITS:
US

Ingredients Nutrition

Directions

  1. Take half the sliced shallot, turn in the flour and deep fry until crisp. Leave on paper or cloth to drain. Slice the boiled new potatoes and cover the rye bread with them. Place mayo on top of the potatoes and top the mayo with raw and fried shallot. Decorate with watercress.

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