Danish Stjerneskud - Shooting Star

Ingredients

• 4 slices of rye bread 4 slices of rye bread
• 200g (7 oz) white fish fillets 200g (7 oz) white fish fillets
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 100g (3.5 oz) smoked salmon 100g (3.5 oz) smoked salmon
• 2 tablespoons butter 2 tablespoons butter
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1/2 cup mayonnaise 1/2 cup mayonnaise
• 1/4 cup sour cream 1/4 cup sour cream
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 lemon, cut into wedges 1 lemon, cut into wedges
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 6g)
• Carbohydrates: 30g (Sugar: 2g)
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a shallow dish, combine the flour, salt, and pepper. Dredge the fish fillets in the flour mixture, shaking off any excess.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the fish fillets and cook until golden brown and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the shrimp and cook until pink and cooked through, about 2-3 minutes. Remove from the skillet and set aside.
5. 5.
   Place the rye bread slices on a baking sheet and toast in the preheated oven for 5 minutes, or until slightly crispy.
6. 6.
   In a small bowl, combine the mayonnaise, sour cream, and chopped dill. Season with salt and pepper to taste.
7. 7.
   To assemble, spread a generous amount of the creamy dressing on each slice of toasted rye bread. Top with a fish fillet, a few shrimp, and some smoked salmon. Garnish with lemon wedges and fresh dill.
8. 8.
   Serve the Stjerneskud immediately and enjoy!

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and free from any unpleasant odor. Pat them dry before dredging in the flour mixture to ensure a crispy coating.
• Shrimp — Use fresh or frozen shrimp that has been properly thawed. Remove the shells and devein the shrimp before cooking.
• Rye bread — Look for a dense and flavorful rye bread that will hold up well to the toppings. If unavailable, you can substitute with a whole grain or multigrain bread for a similar texture.

Tips & Tricks

• For added flavor, you can marinate the fish fillets and shrimp in a mixture of lemon juice, olive oil, and herbs for 30 minutes before cooking.
• Experiment with different types of seafood such as scallops or crab meat to personalize the dish to your liking.
• If you prefer a lighter version, you can use Greek yogurt instead of sour cream in the creamy dressing.
• Add a touch of sweetness by drizzling some honey or maple syrup over the finished dish.
• Serve the Stjerneskud with a side of mixed greens or a cucumber salad for a refreshing accompaniment.

Serving advice

Stjerneskud is best served fresh and enjoyed immediately after assembly. The open-faced sandwich can be served as a light lunch or dinner. Pair it with a side of mixed greens or a cucumber salad to complete the meal.

Presentation advice

To create an appealing presentation, arrange the fish fillets, shrimp, and smoked salmon on top of the creamy dressing in an artful manner. Garnish with lemon wedges and fresh dill for a pop of color. Serve the Stjerneskud on a large platter or individual plates to showcase its beauty.