Smørrebrød Fiskfilet med remoulade – Fillets of Perch or Plaice (Flounder) Sandwich

Smørrebrød is an open-faced sandwich and starts with the base of buttered bread (usually ryebread) and is topped off, in an artful way, with varying ingredients which compliment each other.

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For the Flounder Filet: 

  • 1 Perch or Flounder Filet  
  • 1 egg, lightly beaten 
  • plain bread crumbs 
  • salt and pepper 
  • extra virgin olive oil, for frying  

For the Smørrebrød:
  • 1 piece of fried fillet (warm or cold)
  • 1/2 cup of Danish remoulade
  • two slices of lemon
  • 1 slice of buttered rye bread
  • 4 pieces of shrimp
  • pieces of dill
  • 2 baby tomatoes or capers
  • salt and pepper to taste
  • First turn the fillet in a whipped egg, dip it in breadcrumbs and fry it in butter on the frying pan. 
  • Place the warm (or cold) fillet on a piece of buttered rye bread.
  • Add remoulade in the center of the fillet.
  • Place the shrimp on one side of the remoulade .
  • Add two twisted lemon slices across and over the remoulade .
  • Add baby tomatoes or capers on the fillet and next to the remoulade.
  • For both decoration and taste add several pieces of dill in between the slices of twisted lemon
It’s that easy! If you like a little salt and pepper, add to taste. It is a great sandwich for either lunch or dinner.  If need you desire to serve this as an appetizer, slice the bread into smaller pieces. This sandwich goes great with a Danish beer too.  
We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer. When we have a Danish celebration, we traditionally have Danish beer and schnapps with an open-faced sandwich and say Skål frequently!
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