Posts Tagged ‘remoulade’

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.


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

lemon wedges


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


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Remoulade is a Danish condiment used to top off fish, hot dogs, open-faced sandwiches of varying kinds, even for dipping French Fries into. Whenever I travel back home to Denmark, Remoulade is one of the many food related items that fill my suitcase when I come back to the US. Then one day my good Danish friend Mona told me how to make it myself and it taste just like the real thing. It is similar in taste to a Tartar sauce, only sweeter and it’s really easy to make. Make sure to use a yellow mustard to give the Remoulade its distinct yellow color. Enjoy!

Sweet relish squeezed dry


1 cup sweet relish

1 cup Hellman’s mayonnaise

3 teaspoons yellow mustard

1/2 teaspoon sugar


Place relish onto a piece of cheese cloth or a clean kitchen towel, twist into a tight ball and squeeze out as much fluid as you can. Place squeezed relish into a small bowl and add mayonnaise, yellow mustard and sugar. Mix until well combined. Place in an airtight container and keep refrigerated until ready to use.

Source: my good friend Mona


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