A Danish favorite, we owe this presentation to the restaurant at Sophienholm in Denmark. The fried plaice is a classic in danish sandwich making, and is found on nearly all restaurants. It is usually served as one of the first sandwiches in a meal (One should always start with the fish) right after the pickled herring sandwich. The batter is light, since the fish is the centerpiece in this little gem.
- Battered and fried fish filet (Preferably Plaice)
- Rye bread
- Sweet pickles
- a dash of fresh dill
If you see this sandwhich in a smorrebrod shop in Denmark, you’ll understand why a knife and fork is necessary. The tiny slice of bread is hidden beneath layers of lettuce, sliced fish often twice the size of the bread, sweet pickles, shrimp, remoulade and.. caviar! The unassembled components can be quite intimidating for the uninitiated. Seeing the platter laid out before me I was at my wits end as to how to recreate the masterpieces I had been drooling over in Copenhagen. Luckily, I had my own personal tutor.
Lightly butter the bread and add large layer of lettuce leaves. Add the fish and apply freshly squeezed lemon juice and then remoulade. Now comes the shrimp (about 2 tablespoons) which is then topped with sweet pickles or caviar. Sprinkle with chopped dill.