Shopping List for 4 adults
4 large and nice asparagus potatoes
4 slices rye bread of your choice
Butter or flavored lard for bread again of your choice
Lettuce leaves for garnish
Chives chopped fine for garnish
Salt and pepper
Chicken Salad with fried bacon
Spiced herring with raw onion
Tomato Slices with mayonnaise and roasted onions
Hard-boiled egg slices with Spiced herring
Smoked potato sandwiches with vigor
Procedure without liability: Wash asparagus potatoes thoroughly with a brush since they are eaten with the peel on. Put them in a pot of lightly salted water so they just covered. Bring the pot to a boil quickly. When the water boils, then lower the heat and simmer the potatoes for 8 to 10 minutes. Then pour the boiling water from the potatoes and put the pot under cold running water for 10 seconds. The potatoes are placed on a paper towel for 10 minutes to dry before they are smoked.
Now comes your "Lunchbox smoker" into its own. Place a layer of beech sawdust in the bottom, insert the grid and put the potatoes on the grid. A drip tray should not be necessary with potatoes. Turn on the heat with (alcohol, gas or electric.) and warm up well, so a good smoke production appears. Potatoes smoked for 10 to 15 minutes, depending on the size of the potatoes, how much smoke flavor you want and how hot your smoker may be.
When the potatoes have been smoked and cooled cut them into appropriate slices so the 4 potatoes can cover 4 pieces of rye bread.
Serving: Butter rye loaves with butter or flavored lard, add a rinsed and dry lettuce leaf above and get the potatoes on. Sprinkle with salt and chives. Then select one of the four proposals come on top of the potatoes.
Garnish: Sprinkle with chives and freshly ground pepper.
Drinks: A cold Pilsner beer and Linie Aquavit round off the pleasure of the meal.
Hints: Smoked potatoes can also be used in a cold potato salad to sausages at the grill on a hot summer day.