CLASSIC PACIFIC DOVER SOLE SMØRREBRØD

INGREDIENTS

4 slices of sourdough bread
4 fillets of Pacific Dover Sole
Flour for dredging
Butter for searing

For Tartar Sauce
1 Cup of plain greek yogurt
4 tbsp of mayonnaise
4 tsp of Dijon mustard
4 tsp of lemon juice
4 tbsp of finely chopped dill pickle
4 tbsp of finely chopped red onion
2 tbsp of finely chopped dill
4 tbsp of finely chopped chives
salt and pepper

Toppings
Sliced pickled beets
Sliced dill pickles
Fresh dill
Fresh chives
Toasted Pumpkin seeds

INSTRUCTIONS

1. For the sauce: stir together dill pickle, red onion, dill, chives, mustard, lemon juice, mayonnaise, and yogurt. Season with salt and pepper.

2. To prepare the Dover Sole: Dredge filets in flour, season with salt and pepper. Heat 2 or 3 tablespoons of butter in a large skillet over medium heat, until melted. Quickly fry filets, 2 or 3 at a time for 3 or 4 minutes per side, depending on thickness, until golden brown on both sides.

3. Assembly: Spread tartar sauce onto toasted sourdough bread, place sole fillet on top. Garnish with slices of dill pickles and beets, and sprinkle toasted pumpkin seeds and fresh chopped dill and chives to finish. Enjoy.