The Danish Open-Faced Sandwich That Will Make You Swoon
‘Smørrebrød’ is a cornerstone in traditional Danish cuisine; you might already be familiar with the Danish open-faced sandwich that dates back to the 19th century. The sandwich consists of a slice of rye bread topped with pickled fish, eggs, potatoes or other toppings. One of the most well-known is the fried flounder with remoulade sauce, which most Danes love. Danes enjoy smørrebrød for lunch at any time of the year, as well as a more elaborate version during the holiday season.
Another important Danish culinary tradition worth mentioning is the fight against food waste. Apps like “To Good To Go” give you the option of buying unsold food at a lower price from bakeries and restaurants at the end of the day, also right here in the US. Food that would have been otherwise wasted. A win-win for everyone.
Would you like to try out Danish Smørrebrød? Follow this recipe.
Danish Open-Faced Flounder Sandwich with remoulade sauce
- 1 1/2 pounds flounder fillets
- 2 eggs
- 1 cup panko bread crumbs
- Sour Cream
For remoulade sauce, combine all ingredients into a bowl. Season with black pepper, sugar and salt.
Beat the eggs. Place beaten eggs and panko bread crumbs onto two separate large plates. Dip filet in egg batter and panko, coat well and shake off excess. In a large saucepan or skillet, heat butter over medium-high heat. Fry each side until golden.
Place the flounder on a slice of rye bread and coat with a layer of remoulade sauce.
Sprinkle with herbs and serve with lemon wedges. Enjoy!