Denmark’s smorrebrod came in second in their national dish contest. It is usually served at lunch and begins with a buttered piece of rugbrod and then the toppings are endless. It could be roast beef with horseradish, or gravlax with mustard and dill, you get the idea. They are always served open-faced and eaten with a fork and knife. This one called stjerneskud (the shooting star) is outstanding and is much more suited for a main than an appetizer. Enjoy!
Denmark Smorrebrod
Servings 1
Ingredients
- 1 slice French bread or rugbrod toasted
- 1 fillet of sole pan fried (or any mild white fish)
- 1 fillet of sole steamed (or any mild white fish)
- 1 slice gravlax
- 2 cooked asparagus spears
- 1/2 cup cooked shrimp
- 1 tablespoon caviar red or black (optional)
- 2 Lettuce leaves
- Lemon slice
- 1 sprig fresh dill
- Flour egg and breadcrumbs and butter to fry the filet of Sole
- Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon horseradish
- 2 tablespoon chili sauce
- Mix it all together this is enough for 6 sandwiches
Instructions
- For the fried filet of fish, first salt and pepper, dip filet in flour, then a beaten egg, then breadcrumbs, fry to golden brown in butter,
- To steam the filet, salt and pepper filet then roll it from tail toward head and place in a steamer, cook for 3 to 4 minutes. Add in the asparagus spears and cook until just tender.
- To assemble sandwich:
- Place lettuce leaves on toast, arrange the 2 filet of fish and the lox on bread,
- Top with 2 tablespoon of dressing, arrange shrimp on top, add caviar if using and dill the final topping a twisted slice of lemon
