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e recipes are traditional favourites in Denmark. They come to us courtesy of head chef Ida Davidsen.Recipe 1: Open sandwich with fillet of plaice, sauce tartare, asparagus and salmon To serve two two half slices of dark rye bread butter four green asparagus stalks two slices of smoked salmon 2 tbsp black caviar (or caviar substitute) 2 slices of lemon 4 peeled prawns for the fish: 2 plaice fillets à 100g flour 1 egg breadcrumbs for the sauce; 6 tbsp mustard pickle 6 tbsp mayonnaiseBegin by dusting the plaice in flour, then dipping the fish into the beaten egg and covering in breadcrumbs. Fry in hot oil until golden brown. For the sauce, chop the mustard pickles roughly and mix with the mayonnaise. Chop the asparagus into pieces around 5cm in length. Roll up the slices of salmon, fill with caviar. Spread the rye bread thickly with butter and place on two plates. Put the plaice over the bread, and spoon a thick strip of remoulade along the fish. Arrange the prawns on one side, and a pile of asparagus on the other. Place the salmon and caviar rolls on top, and garnish with the lemon slices. Recipe 2: Open sandwich with roast beef, apple and onions To serve two two half-slices of dark rye bread butter 200g roast beef clarified butter 2 onions half a cooked apple 200ml meat stockSeason the slices of beef with salt and pepper, and fry in clarified butter until golden on both sides. Half the onions and chop into strips. Fry in plenty of clarified butter until golden brown. Spread the rye bread thickly with butter and place on two plates. Slice the cooled beef, and arrange it on the bread so that it is completely covered. Slice the apple and place on top of the meat. Pile on the onions, and drizzle over some stock. Enjoy with beer and aquavit