Flounder & Nordic bread salad

Flounder & Nordic bread salad

The New Nordic
Simon Bajada

Given that bread is so popular in all Nordic countries, it felt only right to develop a bread salad. This one makes a great accompaniment to all seafood. Really, any fish will work here – a whole roasted snapper or sea bream are both excellent choices – but I love the delicate flesh of flounder. It is also very easy to cook and share across the table. Flounder is commonly found in the shallows of Nordic seas and, for the first time in this chapter, it’s prepared as most fish usually is: in a pan! Flounder can also be found very easily at a quality fishmonger.


Quantity Ingredient
60g plain flour
1 teaspoon salt
1 teaspoon white pepper
1-2 whole flounders, depending on size
25g salted butter
1 tablespoon rapeseed oil


Quantity Ingredient
200g Authentic Danish rye bread
200g A simpler Danish rye bread
1 leek, thinly sliced, green part only
1/2 red onion, thinly sliced
pinch white pepper
50ml apple cider vinegar
1 teaspoon soft brown sugar
2 tablespoons olive oil
200g radishes, thinly sliced
1 tablespoon rinsed capers
6 mediterranean anchovies in oil, thinly sliced lengthways
or 4 pieces pickled herring, very finely diced
1/2 telegraph cucumber, peeled if preferred, thinly sliced
2 tablespoons chopped dill


  1. For the salad, tear the bread into rough 3 cm pieces and put it in a bowl. Add the leek and onion and season with salt and white pepper.
  2. Combine the vinegar and sugar until the sugar has dissolved, then mix in the olive oil. Toss through the bread, leek and onion until evenly coated, then set aside.
  3. Season the flour with the salt and white pepper. Lightly dust each side of the fish. Heat the butter and rapeseed oil in a frying pan over a medium heat until the butter is foaming. Fry the fish for about 5 minutes on each side, depending on its size. To test if it is cooked, use a knife to lift away some of the flesh at its thickest point; if it comes away easily, it is ready.
  4. Add the remaining ingredients to the bread salad, mix together and serve alongside the fish.
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