A shooting star because this is the most famous of the smørrebrød range of Danish open-faced sandwiches. These are the ingredients for one portion.
- 3 plaice fillets
- 6 large shrimp, cooked
- 30 g sour cream
- 15 g caviar
- 1 slice of brown bread / dark rye bread
- 1 egg, beaten
- Egg, hard boiled, halved
- 1 lemon, juice
- Asparagus piece
- Cayenne, pinch
- Cucumber slice, twisted
- Dill, pinch
- Lemon slice, twisted
- Lettuce piece
- Paprika, pinch
- Salmon slice
- Sunflower oil
- Tomato, sliced
Speed is of the essense with this dish.
Whip a pinch each of cayenne and paprika into sour cream, mix in caviar.
Bring a steamer pot of salted water to the boil, turn heat low and place a fillet in the tray, cover and leave for three minutes. Roll up.
Heat a small piece of butter in a frying pan with a splash of oil.
Break and beat an egg into one dish, put breadcrumbs in a second dish, coat a fillet in the egg, then the breadcrumbs. Fry each side, two minutes each. Repeat with final fillet.
Toast the slice of bread, butter it, place one or two small leaves of lettuce on top, followed by the fish.
Garnish with shrimp, and a large splash of lemon juice.
Spoon cream mixture on top.
Finish with the salmon rolled around the asparagus, tomato slices, twisted cucumber and lemon slices, the egg halves and the dill.