Smørrebrød – Fiskefilet med Remoulade (Flounder with Remoulade)

January 24, 2011 by mydanishkitchen

Smørrebrød – Fiskefilet

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.

Ingredients:

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

lettuce

flounder filet, hot off pan or warmed up

Remoulade (see recipe)

Capers

Dill, for garnish

lemon wedges

Directions:

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

Posted in Danish, Seafood, Smørrebrød | Tagged Danish, fish, fiskefilet, flounder, open faced sandwich, remoulade, smørrebrød | 14 Comments

14 Responses

on April 13, 2011 at 02:26 Marcus

I love your blog. It’s great to see somebody share their passion for Danish food and tradition. I am a Danish Canadian and have been compiling my own favorite recipes for smorrebrod. If you are interested, please check them out at:

http://danishopen-facedsandwiches.blogspot.com/

By the way, I really liked the way you used the series of photos to show how to build the sandwich!
on April 2, 2011 at 17:42 travelingwilbury

Hi Gitte!

Do Danish people ever toast their Smørrebrød bread or just pile the topping on soft, fresh bread?

Thanks!

Gabriela
- on April 4, 2011 at 05:57 mydanishkitchen
  
  Hi Gabriela, most Smørrebrød are made using the dark Rye bread which is firm and dense. Rye bread is not a type of bread that you would ever toast. But if you make it with white bread and you prefer it toasted, then I would say “go for it” 🙂 Make it the way you like it.
on January 30, 2011 at 15:03 whatsfordinneracrossstatelines

Gitte, I could wait to read this one, I love fish, need more recipes like this. I just love your unique recipes. Hope you have a great weekend. Making this one soon!
-Gina-
on January 29, 2011 at 15:36 Danelle

We have friends who’ve just returned from living in Denmark for the last two years. I’ll have to share your blog, as I’m sure they’d love having all these traditional recipes.
- on January 29, 2011 at 19:25 mydanishkitchen
  
  Please do, I hope they find something they like.
on January 29, 2011 at 09:16 Kate @ Diethood.com

This sounds so yummy good! I always look forward to your Danish recipes/creations – thank you for sharing.
- on January 29, 2011 at 19:21 mydanishkitchen
  
  My pleasure and thank your for your kind words.
on January 29, 2011 at 08:21 zenobia

I love Danes and Scandinavian cuisine for its freshness and your adoration of dill! 🙂 Even though I wont eat fish, I still appreciate your recipe.
on January 27, 2011 at 18:27 Christina

This sounds amazing! I will have to give this recipe a try…my husband and I love fish! 🙂
on January 27, 2011 at 14:18 Rosemary

This is going right to my Lenten files . . . right around the corner. But it looks so good, and so perfect,I may not wait till Lent. And I agree about the rye bread. A fave.
on January 24, 2011 at 11:45 polwig

This would be heaven for my husband. He loves fried fishin anything. I love that you use Rye by far my favorite.
on January 24, 2011 at 11:01 staci

I am still learning about smørrebrød. Yours looks delicious and I really like your block of photos (set of 6).
- on January 24, 2011 at 18:49 mydanishkitchen
  
  Thank you Staci 🙂