Stjerneskud, meaning ‘Shooting Star’ in Danish, is an extravagant and visually stunning open-faced sandwich that’s a classic in Denmark, particularly enjoyed for special occasions or as a luxurious lunch. The dish features two types of fish – typically a white fish and a breaded plaice – and is embellished with a variety of seafood such as shrimp and caviar, creating a rich and diverse flavor profile. The inclusion of fresh elements like asparagus and dill not only adds to the flavor but also to the aesthetic, making the dish as beautiful as it is delicious.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- 2 slices of white bread, buttered
- 1 plaice fillet, breaded and fried
- 1 white fish fillet, steamed
- 1/4 cup cooked shrimp
- 1 tbsp caviar
- 4 spears of asparagus, blanched
- Mayonnaise for garnish
- Lemon wedges and fresh dill for garnish
Instructions:
- Place the buttered bread on a plate.
- Top with the steamed and fried fish.
- Arrange shrimp and asparagus on the fish.
- Add a dollop of caviar.
- Garnish with mayonnaise, lemon, and dill.
Stjerneskud is a delightful representation of the Danish love for seafood and flair for presentation.
The dish’s history is relatively modern, becoming popular in the 20th century. It’s a testament to Denmark’s connection to the sea and its bounties, and its name reflects the dish’s impressive appearance.