Smørrebrød with butter-fried plaice fillet, prawns and herb mayo

Recipe for smørrebrød (open-faced rye bread sandwiches) with butter-fried plaice fillet, prawns and herb mayo.

Course Lunch, Main course

Cuisine Danish

Nøgleord fish fillet, Generously topped smørrebrød, Prawns, Smørrebrød

Total Time 25

Servings people

Calories 914kcal

Rinse the herbs thoroughly and dry them well.
Pour the oil into a blender with the herbs and blend on high speed until the oil is completely green.
Let it run for a good 4-5 minutes. This warms the oil slightly, so it draws more flavour and colour out of the herbs.
Put the egg yolk, lemon juice and Dijon mustard in a mini chopper or small blender and blend briefly to combine. Then add the oil a little at a time, blending continuously, until all the oil has been used and your mayonnaise has thickened.
Season the mayonnaise with salt and keep it in the fridge until serving.
Transfer it to a piping bag, if you like.

Trim the plaice fillets of any bones or stray bits, and halve them if they are very large. Pat them dry with kitchen paper.
Mix the flour with paprika, salt and freshly ground pepper and turn the plaice fillets in it to coat.
Melt the butter in a frying pan over a medium heat and fry the plaice fillets until golden on both sides.
Meanwhile, pour boiling water over the green asparagus, leave it to sit for a moment if you like, then cut it into thin strips.

Lay the plaice fillets on the rye bread and arrange the prawns on top. Finish with several dollops of herb mayonnaise and the green asparagus, and scatter over plenty of fresh herbs and freshly ground pepper before serving.