Stjerneskud is probably the most decadent and popular type of smørrebrød in Denmark. Various types of seafood are piled high on a piece of french stick with egg, asparagus and Marie Rose sauce to create an open faced sandwich masterpiece. "Sterneskud" means shooting star in Danish. No one seems sure of the origin of the name or why it's called "shooting star", but my guess is that like a shooting star it's spectacular when presented to you, and gone in an instant!
|Some kro are over 600 years old|
Nowadays kro are the kind of "nice" place you take your mother to on her birthday, and some, like the Michelin starred Søllerød Kro, take traditional Danish cuisine to new heights.
|some components of stjernskud|
Lets build the sjerneskud:
2. small amount of baby greens
3. fried haddock and steamed sole
4 ladle of Marie Rose sauce
5. pile of shrimp and crayfish tails
6. boiled egg
7. 2 types of caviar
9 garnish with lemon, dill and a whole steamed crayfish
Note: In Denmark fish is breaded in rye bread crumbs adding a unique flavour to the dish.
100ml sour cream
1 tsp smoked paprika
1 tsp Dijon mustard
1 tbsp sauerkraut juice
combine and chill