Fried plaice fillet with crab salad

Fried plaice fillet with crab salad © kvalifood.com

The combination of fried plaice fillet and crab meat is a Scandinavian classic that has found its place on the Danish smørrebrød table. The crab salad is creamy and slightly sharp, which contrasts well with the butter-fried fish. Dill and lemon keep it fresh.

Fried plaice fillet with crab salad assembly © kvalifood.com
Fried plaice fillet with crab salad assembly © kvalifood.com

Ingredients

Yields 4 servings

Crab salad

  • 200 g crab meat (from tin or fresh, well drained)
  • 3 tbsp mayonnaise
  • 2 tbsp crème fraîche 18%
  • 1 tbsp finely chopped dill
  • 1 tsp lemon juice
  • salt
  • pepper

Plaice fillets

  • 4 plaice fillets (approx. 600 g total)
  • 50 g butter
  • salt
  • pepper

Assembly

  • 4 slices rye bread
  • ½ lemon, cut in wedges
  • fresh dill, for garnish
  • paprika, for sprinkling (optional), a little

Directions

Crab salad

  1. Drain the crab meat thoroughly and press lightly to remove excess liquid.
  2. Stir together crab meat, mayonnaise, crème fraîche and dill.
  3. Season with lemon juice, salt and pepper.
  4. Refrigerate until needed.

Plaice fillets

  1. Pat the fillets dry and season with salt and pepper.
  2. Melt the butter in a hot pan and fry the fillets for 1–2 minutes on each side, until golden.
  3. Leave to rest briefly on kitchen paper.

Assembly

  1. Place the fried fillets on the rye bread.
  2. Top with crab salad.
  3. Garnish with dill and serve with lemon wedges.