Stjerneskud, or shooting star. Smorrebrod recipe, classic world-renowned dish from Denmark.
This version contains breaded plaice and remoulade among other ingredients.

Serves four:

4 slices of Bread, rye or white french
4 fillets of Red Snapper
4 Lettuce Leaves
4 tbs Remoulade
2 dl (0.85 cups) dried Bread Crumbs
1 beaten Egg
1 dl (0.4 cups) Wheat Flour
4 Lemon Wedges
4 Dill Sprigs
1 sliced Tomato
400 grams (0.9 pounds) hand-peeled Shrimps

Butter
Sea Salt

1. Dip the fish in the flour, continue with dipping it in the beaten egg and finally coat in the bread crumbs.

2. Fry the coated snapper with butter on medium heat until golden, be careful not to burn the surface.

3. Serve on buttered bread, together with remoulade, shrimp, tomato and lettuce, garnish with a lemon wedge and dill sprig for every sandwich.

Enjoy this recipe with preferably a Danish beer and perhaps "en lille", or "a small one", a shot of Danish schnapps, often from the label Gammel Dansk.