Smørrebrød: Open sandwich with plaice, prawns and basil dressing

Smørrebrød: Open sandwich with plaice, prawns and basil dressing

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

Open sandwiches, made with rye bread, are preferably served with aquavit and beer. In the old days people ate very simple ones, such as rye bread with a slice of cold meat, and took them to work as a packed lunch. In the early twentieth century, decorated smørrebrød became fashionable as a late dinner, after theatre, or in dance restaurants where the guests did not want to spend hours sitting down to a meal and instead wanted to spend their time dancing. Smørrebrød are delicious and luxurious but do not take a lot of time to eat.

Ingredients

Quantity Ingredient
20 basil leaves, finely shredded
3 parsley sprigs, finely chopped, leaves only
1 tablespoon lime juice
200ml full-fat creme fraiche
salt
pepper
40g rye flour
4 large plaice fillets
butter, for frying
4 slices rye bread
100g mixed leaves
100g frozen greenland prawns, defrosted
1 lime, cut into 4 wedges

Method

  1. Combine the basil, parsley and lime juice in a bowl, then fold in the crème fraîche. Season with salt and freshly ground pepper and place in the refrigerator.
  2. Mix the rye flour with some salt and pepper and use this mixture to coat the plaice fillets. In a frying pan, melt a little butter and fry the fillets for 4 minutes on each side.
  3. Place the slices of rye bread on a serving dish. Divide the leaves among the bread slices then put a warm plaice fillet and some basil crème on each one. Top with the prawns and a lime wedge. Serve immediately, so the plaice is still warm. Cold beer is an excellent accompaniment.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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