Shooting Star (stjerneskud)

Shooting Star (stjerneskud)

Shooting Star (stjerneskud)


Mette Ilene Holmriis
Art Director, Director, Animator




For Thousand Island Dressing:
½ red bell pepper + a little oil for frying
4 Tbsp sour cream
1 clove garlic (grated or pressed)
½ tsp paprika
1 cup cayenne pepper or chili powder
½ tsp sugar
1 tsp tomato puree
Salt and Pepper

For Fish Fillets:
2 Tbsp butter (for frying)
4 plaice fillets
1 egg
⅔ deciliter flour (⅓ cup)
1 dl breadcrumbs (pankorasp recommended) (½ cup)
½ tsp. salt + pepper

4 slices of rye bread or French bread
1 bunch asparagus
1 handful of greens
100 g shrimp (fresh and peeled) (3 ½ ounces)
50 g roe (I used trout roe) (2 ounces)
½ cucumber
1 bundle of fresh dill
½ lemon

About this Recipe

This is a traditional Danish smørrebrød.



  • Cut the peppers into large pieces and grate them on a pan with a little oil until they are well burnt (with the skin side down). Let them cool and peel the skin off and then chop the peppers into small pieces.
  • Mix sour cream, garlic, paprika, cayenne pepper, sugar, tomato puree, salt, and pepper in a bowl. Add the fried peppers.


  • In three separate dishes, add flour in the first, beat an egg in the second, and breadcrumbs, salt, and pepper in the third.
  • In a pan over medium heat, add your butter.
  • Place your fish filet first in the flour, then egg, then breadcrumb mixture. Place breaded filets in the pan and let them fry for a few minutes on each side until crisp and delicious.


  • Rinse the green asparagus, the ends are broken off and discarded. Fry them in a little butter until they are lightly roasted.
  • Rinse the salad, cut cucumbers into thin slices, cut the lemon into quarters or smaller.
  • Place bread on a plate and butter each slice, add salad, fish fillets, dressing, shrimp and roe. Serve with cucumber, fresh dill and asparagus and lemon beside.


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