Easter Lunch with Beer Battered Fish with Caper Cream, Shrimps and Danish Black Caviar
Easter is just around the corner and the Danes will be inviting friends and family over for an Easter lunch. This open-face sandwich is not a classic sandwich but as I have written earlier, new sandwiches are being created every day. In this sandwich, the fish is first dipped in a beer batter and deep fried in oil. Not normally a Danish dish, but is becoming more and more common every day.
Fish and Shrimp Open-face Sandwich Makes 4
4 large fish fillets or 8 small fillets with the skin removed
½ cup of all purpose flour
½ of a beer
1 tsk. baking power
vegetable oil, for deep-frying
8 large cooked shrimps
4 spoonfuls of Danish black Caviar
4 slice of buttered rye bread
Makes 1 cup
½ cup mayonnaise
¼ sour cream
2 tsp. capers, chopped
1 tbsp. chopped chives
2 tsp. chopped dill
2 tsp. lemon juice
1 tsp. lemon zest
salt and freshly ground pepper
Garnish: lemon wedges
To make the fish, rinse and pat dry the fish with a paper towel. Combine the flour and the baking powder in a large bowl. Whisk in the beer and chill until using.
To make the caper cream, combine all ingredients and season with salt and pepper. Set the cream aside.
To fry the fish, heat the oil and dip the fish in the batter. Fry the fish 2-3 minutes until crisp and golden. Take them up and drain on paper towels.
To assemble, place the fish fillet and shrimps on the buttered slice of rye bread. Place a large spoonful of caper cream on top and place a spoonful of caviar on top of the cream. Garnish with a wedge of lemon.