Danish Stjerneskud – Classic Smørrebrød with Plaice Fillet & Prawns
The Danish Stjerneskud, also known as the royal 'shooting star' smørrebrød, is an absolute classic of Scandinavian cuisine and a real feast for gourmets. It perfectly combines the freshness of the sea with crispy fried fish. Traditionally, a Stjerneskud consists of a combination of steamed and fried plaice fillets, garnished with juicy prawns, fresh asparagus, and a dollop of homemade dressing on a slice of crispy white bread. It looks incredibly artistic but is very easy to prepare at home. The secret lies in the quality of the fish and the perfectly seasoned dressing.
Ingredients
Preparation
Toast the white bread (1 slice) in a pan with some butter (20 g) until golden brown and set aside.
Season the plaice fillet (150 g) with salt (1 pinch), and fry it quickly and sharply in the remaining butter (20 g) on both sides until cooked.
Blanch the asparagus spears (2) briefly in boiling water to keep them crisp.
For the dressing, stir the sour cream (50 g) until smooth with finely chopped dill (5 g) and a splash of lemon juice (1).
Place the fried plaice fillet (150 g) on the slice of bread (1 slice).
Arrange the prawns (50 g) and the asparagus spears (2) decoratively on the fish.
Finally, garnish with the sour cream dill dressing (50 g) and serve with a slice of lemon (1).
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