Pan-Fried MATR Fillet Smørrebrød with Remoulade, Lemon Juice, Fresh Thyme & Pickled Cucumbers

Cook time: 20 Minutes     Serves: 4 Persons     Difficulty: Easy


This delicious pan-fried fillet is the star of this creation. Typically made with fish or meat – but we simply just replaced it with a MATR fillet and transformed it into a golden, crispy patty that’s a true delight to bite into.

Toppings are where the Pan-Fried Fillet Smørrebrød truly shines. Remoulade, a creamy and slightly tangy condiment, graces the fillet, adding a delightful contrast to the crispy patty. A squeeze of fresh lemon juice brightens up the flavors and complements the richness of the fillet. The fresh thyme leaves infuses it with a subtle herbaceous aroma and a touch of elegance and the pickled cucumbers, provide a refreshing and slightly tangy crunch that balances the richness of the fillet and remoulade.



  • 2 dl All-purpose Flour
  • 2 dl Milk
  • 4 dl Panko breadcrumbs
  • 300 g MATR block
  • A pinch of Salt
  • Pea shoots


  • Remoulade sauce
  • Lemon Juice
  • Fresh Thyme
  • Pickled Cucumbers



1. Cut your Matr block into the desired size.
2. Bread the piece in the following sequence: Milk, all-purpose flour, milk, all-purpose flour, panko breadcrumbs, milk, panko breadcrumbs.
3. Heat a pot with enough flvaour-neutral oil to cover the fillet until it’s warm.
4. Place your breaded block in the hot oil. Deep fry it until it’s golden on all sides.
5. Let the Pan-fried fillet dry on some paper towels.
6. Arrange your smørrebrød in the following sequence: fresh pea shoots, remoulade, lemon juice, pickled cucumbers, thyme and radishes. Enjoy!