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.
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
Drain the crab meat thoroughly and press lightly to remove excess liquid.
Stir together crab meat, mayonnaise, crème fraîche and dill.
Season with lemon juice, salt and pepper.
Refrigerate until needed.
Plaice fillets
Pat the fillets dry and season with salt and pepper.
Melt the butter in a hot pan and fry the fillets for 1–2 minutes on each side, until golden.
Leave to rest briefly on kitchen paper.
Assembly
Place the fried fillets on the rye bread.
Top with crab salad.
Garnish with dill and serve with lemon wedges.
See Also
Prawn salad with asparagus and dill
Toast Skagen with Prawns and Lumpfish Roe
Fried plaice fillet with prawns and herb mayo
Smørrebrød with Stjerneskud, Steamed and Breaded Plaice
Smørrebrød with Skagen Salad, Prawns and Dill
