Stjerneskud
An open sandwich of fried and steamed white fish, North Atlantic shrimp, asparagus and a lemony dressing, named for the shooting star its toppings form.
- prep
- 25 min
- cook
- 15 min
- total
- 40 min
- serves
- 4
- level
- medium
Named for the way its toppings fan out like a shooting star, stjerneskud is one of the most composed items on a Danish smørrebrød menu: a slice of bread carrying both a fried and a steamed piece of fish, piled with shrimp and roe.
It takes more assembly than most open sandwiches, but each component is simple on its own - the steaming and frying can both happen while the bread is being prepped.
Part of our 20 best Danish recipes list.
method
Cut half the fish fillets into pieces and steam gently for 5-6 minutes until just cooked through; set aside to cool slightly.
Dredge the remaining fillets in flour, then egg, then breadcrumbs, pressing the crumbs on firmly.
Fry the breaded fillets in butter over medium heat, 2-3 minutes per side, until golden and crisp.
Toast or lightly butter the bread and lay a lettuce leaf on each slice.
Place a piece of steamed fish on one half of the bread and a piece of fried fish on the other.
Mix the mayonnaise with a squeeze of lemon juice and dollop it over the fish.
Pile the shrimp on top, add a teaspoon of fish roe to each, and finish with dill and a lemon wedge.
chef's tips
- Using both a fried and a steamed piece of fish on the same slice is the traditional construction, not an either-or choice - it is what gives the open sandwich its layered look and texture.
- Keep the shrimp as the top layer added last, so they stay plump rather than sitting under the dressing and turning watery.