4 servings
4 large slices of white bread
50 g margarine [1.8 oz.]
1 block frozen fish
2 hard boiled eggs
2 tablespoons margarine
1 tablespoon good mustard
2 tablespoons chopped dill
1 tablespoon cut chives
1 egg white
1 cup crumbled rusks
50 g margarine [1.8 oz.]
1-2 tomatoes
parsley
Allow the fish to thaw slightly . Put the block on edge and cut into 8 slices. Chop the eggs and mix them with margarine, mustard, spices, vegetables and salt. Spread the mixture on the 4 slices of fish, put two on top of the two others mixture down trapping the mixture between the two fish slices, brush with egg whites and fold them in crumbled rusks seasoned with a little salt and pepper. fry the dobbelfish nicely brown on both sides. Then fry the bread. Place the fish on the fried bread and garnish with tomato slices and greens. Endive or lettuce tastes good with these sandwiches. Butter steamed broccoli too.
OPEN FACED SANDWICHES – SOURCE HERE
