Smørrebrød is a very important part of traditional Danish cuisine. Basically it’s an open-faced sandwich which starts with the base of bread and butter and then it is topped off, in an artful fashion, with varying ingredients which compliment each other.
For the Flounder Filet:
4 Flounder Filets (or however many you’re making)
1 egg, lightly beaten
plain bread crumbs
salt and pepper
extra virgin olive oil, for frying
For the Smørrebrød:
1 slice Rye bread, or toast if you prefer
butter, at room temperature
flounder filet, hot off pan or warmed up
Remoulade (see recipe)
Dill, for garnish
Lightly beat the egg. In a shallow dish mix bread crumbs with salt and pepper. Dip each flounder filet in the egg, then turn the flounder in the bread crumbs covering both sides. Place oil in pan and heat to medium-high. Brown flounder on both sides and place on paper towel to absorb excess oil.
Butter bread (if desired). Top with lettuce, flounder, remoulade, capers and dill. Squeeze lemon over fish and enjoy.
Source: My Danish Kitchen