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