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Denmark Smorrebrod

Course Appetizer
Cuisine Denmark
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 1
Author International Cuisine


  • 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


  • 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