Smrrebrd (Open Face Fish Sandwich) Recipe

Name: Smrrebrd (Open Face Fish Sandwich)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Sweet Relish; 1/2 cups Mayonnaise; 1- 1/2 teaspoon Yellow Mustard; 1/4 teaspoons Sugar; 3 Tablespoons Vegetable Oil; 2 pounds Bass Or Flounder, Portioned Into Even Fillets; 1 whole Egg, Lightly Beaten; 1 Tablespoon Water; 1 cup Bread Crumbs; Salt And Pepper, to taste; 4 slices Rye Bread, Sliced Thin; 6 leaves Lettuce; 1 sprig Fresh Dill; 1 whole Radish, Grated Or Sliced Thin; 1 whole Lemon, Sliced Into Wedges

Servings: persons

1/2 cups Sweet Relish
1/2 cups Mayonnaise
1- 1/2 teaspoon Yellow Mustard
1/4 teaspoons Sugar
3 Tablespoons Vegetable Oil
2 pounds Bass Or Flounder, Portioned Into Even Fillets
1 whole Egg, Lightly Beaten
1 Tablespoon Water
1 cup Bread Crumbs
Salt And Pepper, to taste
4 slices Rye Bread, Sliced Thin
6 leaves Lettuce
1 sprig Fresh Dill
1 whole Radish, Grated Or Sliced Thin
1 whole Lemon, Sliced Into Wedges

1
For the remoulade:
2
Drain the relish with a cheesecloth or in several heavy duty paper towels.
3
In a small bowl, combine dried relish, mayo, mustard, and sugar and mix to combine.
4
Cover and refrigerate a few hours to let the flavors come together.
5
For the fish sandwich:
6
Heat oil in a large skillet over medium heat.
7
While the skillet is heating, pat fish dry with paper towels.
8
Set two bowls and one plate that youve lined with paper towels near your stove top so that you have your work area as efficient as possible.
9
Place egg and water in one of the bowls, whisk to combine.
10
Place bread crumbs, salt and pepper in the other; mix to combine.
11
Dip the fillets in the egg and then coat with bread crumbs.
12
Place in the hot skillet and cook 3-5 minutes per side depending on thickness, until golden brown.
13
Remove from skillet and lay on your paper towel lined plate to absorb any excess oil.
14
Repeat with the remaining fish, if you didnt fry it all in one batch.
15
Meanwhile, toast the bread to your liking.
16
Serve the sandwich open face style.
17
Top the toasted bread with lettuce and then add the fish.
18
Top with remoulade, radishes, fresh dill, and a lemon wedge.
19
Recipe adapted from My Danish Kitchen.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cups Sweet Relish, 1/2 cups Mayonnaise, 1- 1/2 teaspoon Yellow Mustard, 1/4 teaspoons Sugar, and more.

Yes, Smrrebrd (Open Face Fish Sandwich) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smrrebrd (Open Face Fish Sandwich)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions