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Prawn and Plaice Open Sandwiches

Trine Hahnemann’s quick Scandinavian lunch recipe of rye bread topped with lightly battered plaice, prawns and chervil dressing. 


  • 20 leaves of chervil, finely shredded

  • 3 sprigs parsley, chopped

  • 1 tbsp lime juice

  • 200 ml full-fat creme fraiche

  • 40 g rye flour

  • 4 large plaice fillets

  • Knob of butter, for frying

  • 4 slices rye bread

  • 100 g mixed leaves

  • 100 g cooked prawns

  • 1 raw white asparagus, grated

  • 1 lime, cut into 4 wedges


  • 1.

    Combine the chervil, parsley and lime juice in a bowl, then fold in the crème fraiche. Season with salt and pepper, cover and put in the fridge to chill.

  • 2.

    Season the rye flour with a little salt and pepper, then coat the plaice fillets.

  • 3.

    In a frying pan, melt the butter and fry the plaice fillets for 4 minutes on each side.

  • 4.

    Arrange the slices of rye bread on a serving dish and top with salad leaves. Place a warm plaice fillet and some chervil dressing on each one. Top with the prawns, grated asparagus and a lime wedge. Serve immediately.

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