If there is one iconic creation among the already famous Danish open-faced sandwiches, smørrebrød, it is stjerneskud [pronounced roughly STYER-nuh-skool]. You can even make it at home, and in this recipe, I’ll show you how, step by step.

But if you do not feel like putting this unique creation together at home, then at least get to know one of Denmark’s most famous sandwiches, and try it if you ever get the chance!

The Story of Stjerneskud

But let’s start with the story of the sandwich, because that is interesting in itself. The word stjerneskud means shooting star, which also points ahead to its story.

According to the available sources, Ida Davidsen made a smørrebrød sandwich called stjerneskud in 1962 for Yuri Gagarin’s visit to Copenhagen. With its toppings piled high, the sandwich can even resemble a rocket, and this is where the connection comes from between the creation and the Soviet cosmonaut—who, by the way, was the first human in outer space.

Although a similar creation probably existed earlier in Denmark under the name “Fiskefilet Tout Paris”—in waiter slang, “tutteparis”—and the Danish historical dictionary already records stjerneskud as the name of a dish from 1950, it really became known after the 1960s and Gagarin’s visit. Today, Danish dictionaries give not only the original meaning, shooting star, for the word stjerneskud, but also the sandwich.

Stjerneskud Ingredients

Stjerneskud is really defined by its ingredients. Of course, as with any dish, there are smaller and larger variations, but there are still a few elements that are essential parts of this famous sandwich. I’ll introduce them below.

Beyond that, the actual preparation is less important—basically, everyone puts it together however their mood and creativity dictate. And that includes the quantities, too, meaning there is no specific amount you have to use of each ingredient; that is left to everyone’s own taste. The point, at least if we want to stay true to the concept of the original recipe, is to create a beautifully tall, stacked formation.

Bread

Stjerneskud can be served on traditional Danish rye bread, but also on toasted sandwich bread. Since this—although you may not notice it from the outside at first—is actually a sandwich, always place a slice of bread on the plate before assembling it.

Basically, smørrebrød literally means buttered bread, and the slice of bread is still often buttered today. In my opinion, this is not necessary for stjerneskud.

Fish — Prepared Two Ways

Stjerneskud is basically a sandwich built from seafood ingredients, and within that, it includes fish prepared two ways. The fish itself is the same, but it goes onto the sandwich partly breaded and fried, and partly steamed in white wine, usually rolled up.

As for the type of fish, Danes love flatfish, and their favorite is European plaice—rødspætte in Danish—which can be considered the most authentic ingredient. But on the one hand, it can be made from any other type of flatfish, in which case it will be really juicy and will not taste fishy at all. And if that is not available, you can even use another type of white-fleshed fish. I made it with witch flounder, scientific name Glyptocephalus cynoglossus, Danish: skærising, and it was perfect!

Shrimp

As another essential seafood ingredient, cooked shrimp is an indispensable part of stjerneskud. But there is nothing extra to think about here; it can go onto the sandwich in the form in which it is sold cooked and peeled at the store.

“Caviar” — That Is, Fish Roe

Practically any kind of fish roe, either in the sauce or, most often, on top of the sandwich, not only complements the flavors and the seafood theme beautifully, but also looks especially good.

Asparagus

One classic component of stjerneskud is cooked asparagus, which is often placed crosswise over the fish. This can be only green asparagus, or a mix of green and white. See the link for detailed instructions on cooking asparagus.

Sauce

The sauce is either simply mayonnaise, or a Danish creation similar to Thousand Island dressing. It usually includes mayonnaise, sour cream, ketchup, tomato paste, and seasonings. In my opinion, the latter brings the flavors together very nicely, and it would be a shame to skip the roughly one-minute mixing of the sauce if you are already taking on as much work as assembling stjerneskud at home.

Lemon and Dill

Lemon and dill are the most common garnishes on almost every version. English cucumber is also often added, and especially in spring and early summer, pea shoots are loved as a garnish too.

Lettuce Leaf

A lettuce leaf is a common base layer for Danish smørrebrød sandwiches, and it works well with stjerneskud too. It is placed directly on the bread, and then the rest of the ingredients are piled on top.

This Is Not a Simple Recipe

Do not think of it as complicated, though, because an authentic stjerneskud can be assembled even with beginner cooking skills. But it involves a lot of fiddly work, which is why, apart from some special occasion, I do not think it would ever really make it onto a non-Danish family’s table. But honestly, even for Danes, stjerneskud is really more of a restaurant dish.

After all, even for a single sandwich, you have to bread and fry fish, and steam fish in another pot. You have to prepare the rest of the ingredients, mix the sauce, cut up the garnishes, toast the bread, and last but not least, assemble the sandwich itself.

But one thing is certain. If you want to impress a guest who likes seafood flavors and is generally open to new things, you will not go wrong by serving stjerneskud!

How to Eat Stjerneskud

In Denmark, stjerneskud is typically a substantial lunch dish, or frokostret, but from an outside perspective, it can easily pass as a main course too. If you make it once—or even if you only try it in a restaurant—you will see that, all things considered, it is a huge portion even in a single sandwich. So there is no need to worry; it is filling.

If someone is eating it for the first time, the question that most often comes up may be: okay, but how? How are you supposed to eat this at all?

The answer to that is very simple. Stjerneskud, like practically all Danish smørrebrød sandwiches, is served on a plate and eaten with a knife and fork.

Enjoy!

Stjerneskud

Classic Danish seafood sandwich with fish, shrimp, and “caviar”

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Prep Time 35

Total Time 35

Course Main Course

Cuisine Danish

Servings people

Ingredients

For the Fish

4 flatfish fillets
Salt
Pepper
1 egg for breading
Breadcrumbs for breading
Flour for breading
½ cup Scant 1 dl white wine, for steaming
Olive oil for frying
Butter for frying

For the Asparagus

1 bunch asparagus green, or mixed white and green
Lemon juice
Salt

For the Sauce

About ½ cup mayonnaise 100 g
¼ cup sour cream 60 g
1 tablespoon tomato paste 15 g
2 teaspoons ketchup 10 g
1 teaspoon lemon juice
1 teaspoon fresh chopped dill
Ground white pepper
Salt

Additional Ingredients

4 slices bread rye bread or sandwich bread
10.5 oz shrimp, cooked and peeled 300 g
1.75 oz fish roe, “caviar” 50 g

For Garnish

Lettuce
English cucumber
Lemon
Dill
Pea shoots optional

Instructions

Preparing the Fish

Cut the fish fillets in two. Season with salt and pepper.
Bread the thicker halves the classic way: first in flour, then in beaten egg seasoned with salt and pepper, and finally in breadcrumbs.
Fry the breaded fish slices in a mixture of olive oil and butter over medium heat. 1–2 minutes on each side is more than enough, until golden. Remove to a plate.
Roll up the thinner halves for steaming, and secure them with a toothpick or trussing needle. Note: I made this recipe for 4 people, but one of them was gluten-free, so there were only 3 breaded and 5 steamed pieces of fish.
In a pot, bring scant 1/2 cup (1 dl) white wine and about 3/4 cup plus 1 tablespoon (2 dl) water to a boil.
Add the fish, and steam over low heat, covered, for 1 minute on each side, turning once. Remove from the steaming liquid to a plate. Once it has cooled a little, remove the toothpick or trussing needle. Handle it very carefully; the fish is fragile.

Preparing the Asparagus

Hold the asparagus at both ends and snap it where it naturally breaks. You will use the part that remains near the tip. It is worth peeling this part with a vegetable peeler as well, so it is guaranteed not to be woody.
In a saucepan, bring salted water to a boil, and add 2 teaspoons lemon juice. Add the asparagus, and cook for 5 minutes.
Drain, and set aside.

Making the Sauce

In a bowl, mix together the sauce ingredients.

Assembling the Stjerneskud

Assemble the stjerneskud on the plate where you will serve it. Place one slice of bread on the bottom. Toast the white bread if you are using it; if you are using rye bread, you do not need to toast it.
One or two lettuce leaves go on the bread. Pile the ingredients onto the lettuce leaf. You can put sauce on the bottom too; then comes the breaded fish, then the steamed fish, then the asparagus, the shrimp, sauce on top as well, and finally the garnishes. Assemble the sandwich however you like.

Keyword classic, tasty

Tried this recipe?Let us know how it was!

Sources:

Stjerneskud

The Story of Stjerneskud