Receta Shooting Star Smørrebrød for Fish Friday Foodies

by Sid's Sea Palm Cooking

How fortuitous is this?  I'm just getting ready to publish my Danish Cookbook, needed to make just a couple more recipes for it and I wanted to include this particular sandwich. This is one of two open faced sandwiches which you can order by name or is featured by name on many restaurant menu's in Denmark.  And here's the serendipity, it's also Fish Friday Foodies monthly gathering.   This month it's being hosted by Colleen of  Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice and she wanted us to share our favorite summer fish or seafood sandwich.  I had to giggle, cause I'd been planning on making this particular sandwich anyway, it's called Stjerneskud or Shooting Star and it's over the top in terms of seafood. Count it, there's not only fish on here, fried and poached, but also shrimp and smoked salmon and it's topped off by fish eggs. Totally on point for our Fish Friday Foodies get together. You're just not going to get any more fishy than that. At least not without trying. I believe this sandwich started out as a way of using up the leftovers from a Smorgasbord.  Cause pretty much every kind of fish served on a Smorgasbord is on this sandwich.   To start with you need to build the sandwich. It doesn't hurt to have some construction experience here, either. This is a little bit of prep involved.  And the list of ingredients can seem a little intimidating.  You need to poach some shrimp, then flour and quick saute or fry a piece of Dover Sole or Plaice if you can get some.  You can also poach another piece of fish, I did.   It doesn't hurt to have some fresh Remoulade made up and waiting either.  I kinda keep some in the fridge cause I use it for so much more than just topping fish.  Slice some cucumber and some lemon in thin slices, then cut them to make a twist. You ready?   Butter a piece of Rye Bread.  I use my own homemade, cause it's the best. Arrange a piece of Butter Lettuce on top.  Next up, comes a piece of fried Fish.  I used a piece of Dover Sole which had been dredged in seasoned flour, next up is the shrimp on one end, then the asparagus in the middle on top of a couple slices of hard cooked egg, then on the other end is a curl or two of smoked salmon.  Finally, you crown the entire amount with some Remoulade and a little black caviar, or some red caviar or even both.  I only had the black today. It is a little messy to eat, but so worth it. If you'd like to join in the fun, just email email Wendy at [email protected] Fish Friday Foodies.   We post and share new seafood/fish recipes on the third Friday of the month.   Visit our Pinterest page or our Facebook pager for more wonderful fish and seafood recipe ideas. Yield: 1 sandwichAuthor: Sid's Sea Palm Cooking (adapted from many recipes)Print Recipe Stjerneskud or Shooting Star Open Face Sandwich   prep time: 15 MINScook time: 10 MINStotal time: 25 mins This is one of two open face or Smørrebrød sandwiches which you can order by name in many restaurants in Denmark. But you can also make it at home. It may have originated in the need to use up some fish leftovers, but it took on a life of it's own. INGREDIENTS: 1 slice rye bread, european style 1 teaspoon butter, for the bread 1 leaf of Butter Lettuce 2-3 oz. piece of fried Dover Sole 2-3 oz. piece of poached Dover Sole (optional) 3-6 poached shrimp (if using small shrimp increase the amount up to 12) 2-3 spears Asparagus, cooked 2 thin slices smoked salmon (1 oz.) 1-2 thin slices of cucumber made into a twist 1-2 slices of lemon, made into a twist 2-3 slices hard cooked egg (optional) 1 teaspoon Remoulade 1/2 teaspoon Caviar (red or black or one of each) INSTRUCTIONS: Butter a piece of Rye Bread. I use my own homemade, cause it's the best. Arrange a piece of Butter Lettuce on top. Next up, comes a piece of fried Fish. I used a piece of Dover Sole which had been dredged in seasoned flour, next up is the shrimp on one end, then the asparagus in the middle on top of a couple slices of hard cooked egg, then on the other end is a curl or two of smoked salmon. Finally, you crown the entire amount with some Remoulade and a little black caviar, or some red caviar or even both. I only had the black today Created using The Recipes Generator An InLinkz Link-up