Smørrebrød (Open Face Fish Sandwich)

For the remoulade:

Drain the relish with a cheesecloth or in several heavy duty paper towels.

In a small bowl, combine dried relish, mayo, mustard, and sugar and mix to combine. Cover and refrigerate a few hours to let the flavors come together.

For the fish sandwich:

Heat oil in a large skillet over medium heat.

While the skillet is heating, pat fish dry with paper towels.

Set two bowls and one plate that you’ve lined with paper towels near your stove top so that you have your work area as efficient as possible. Place egg and water in one of the bowls, whisk to combine. Place bread crumbs, salt and pepper in the other; mix to combine.

Dip the fillets in the egg and then coat with bread crumbs.

Place in the hot skillet and cook 3-5 minutes per side depending on thickness, until golden brown. Remove from skillet and lay on your paper towel lined plate to absorb any excess oil. Repeat with the remaining fish, if you didn’t fry it all in one batch.

Meanwhile, toast the bread to your liking.

Serve the sandwich open face style. Top the toasted bread with lettuce and then add the fish. Top with remoulade, radishes, fresh dill, and a lemon wedge.

Recipe adapted from My Danish Kitchen.