Stjerneskud (Danish 'Shooting Star' Smørrebrød)

Method

1. Make the dressing: stir the mayonnaise and sour cream together with half the dill, finely chopped, and squeeze in the lemon juice. Season with a little pepper, cover and chill until needed; it thickens slightly as it rests.

   Add in this stepMayonnaise 3 tbspSour cream 2 tbspFresh dill sprigs 2½Lemon ¼

2. Snap off the woody ends of the asparagus where they break naturally. Bring a 18 cm pot of water to the boil on high heat, add the salt and the asparagus and blanch for 2 min, until bright green and just tender at the thick end. Lift them into ice-cold water, then drain on a towel.

   Add in this stepGreen asparagus spears 6Salt ½ tsp

   high heat

3. Poach the second fish: put the wine, a thin lemon slice and enough water to come 1 cm up the sides into a 20 cm pan and heat on medium-low heat until tiny bubbles rise. Lay in the fish, cover and cook for 5 min, until white all the way through and flaking when pressed. Lift out with a slotted spatula and keep warm under foil.

   Add in this stepWhite fish fillet for poaching 120 gDry white wine 80 mlLemon ¼

   medium-low heat

4. Pat the frying fish dry with paper towel and season both sides with the salt and white pepper. Set out three plates: flour, beaten egg, breadcrumbs. Coat each fillet in flour (shake off the excess), then egg, then press firmly into the crumbs so the coating sticks.

   Add in this stepWhite fish fillet for frying (plaice or sole) 160 gSalt ½ tspWhite pepper to tastePlain flour 3 tbspEgg 1Fine dry breadcrumbs (or panko) 6 tbsp

5. Heat the oil and butter in a 26 cm frying pan on medium-high heat. When the foam dies down and a crumb sizzles at once (about 170 °C), lay the fish in, away from you, so the fat doesn't splash. Fry for 2 min 30 sec per side until deep golden; if the size shows ×2, fry in two batches. If the fat smokes or the butter turns dark brown, take the pan off the heat for a moment. Drain on paper towel.

   Add in this stepNeutral oil 2 tbspButter 24 g

   medium-high heat

6. Toast the bread in a dry pan on medium heat for 3 min in total, turning once, until golden on both sides. Spread with the butter and lay a lettuce leaf on each slice.

   Add in this stepThick slices of white sandwich bread (1 per person) 2Butter 16 gRomaine lettuce leaves 2

   medium heat

7. Put the poached fish on one half of the toast and the fried fish diagonally on the other. Pile the shrimp in the middle, spoon or pipe the dressing over, lay the asparagus across, and finish with the roe, halved cherry tomatoes, the remaining dill and lemon wedges. Serve at once while the fried fish is still crisp.

   Add in this stepCooked peeled small shrimp 100 gLumpfish or salmon roe 2 tspCherry tomatoes 4Fresh dill sprigs 2½Lemon ½