Fiskefilet med Rejer og Kaviar – Smørrebrød
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A classic Danish smørrebrød with a twist, featuring crispy fish fillet topped with hand-peeled shrimp, caviar, steamed asparagus, and homemade lemon mayo.
00:45:00 total
Serves 2
medium
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Ingredients
- whole plaice - 1
- wheat flour - 2 tablespoons
- egg - 1
- panko or breadcrumbs - 150 g
- butter and oil - as needed (for frying)
- rye bread - 2 slices
- butter - as needed (for spreading on bread)
- hand-peeled shrimp - 50–70 g per piece
- lemon - 1
- dill - as needed
- homemade lemon mayo - as needed
- asparagus - 8 (white or green)
Instructions
- Prepare the fish fillets: Season the fish fillets with salt and a little sugar. Coat them first in flour, then in beaten egg, and finally in breadcrumbs.
- Fry the fish fillets: Fry them until golden and crispy in a pan with a mix of butter and oil, about 3–4 minutes on each side.
- Prepare the bread: Spread a good amount of butter on the rye bread slices.
- Assemble the smørrebrød: Place the warm or slightly cooled fish fillet on top of the buttered bread. Add lemon mayo on the fish fillet, then top with steamed asparagus, shrimp, and caviar.
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