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Aamanns-Copenhagen’s Wildly Creative Smorrebrod

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Pate of pork with parsley, aquavit, fresh hazelnuts, pickled apples, celery, and watercress

Smorrebrod are little Danish open-face sandwiches made on a dark nutty rye bread. At Aamanns-Copenhagen — New York’s first Danish restaurant — the bread is homemade twice daily, and the sandwiches have been transformed with startling juxtapositions of modern ingredients. Indeed, the sandwiches have become little sculptures, as these photos indicate.

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Chicken salad, mushrooms, celeriac, roasted garlic, and crispy rye bread

Beef tartare with egg emulsion, fresh tarragon, cornichons, capers, onion rings, and crispy potatoes

Left: salted brisket, horseradish, pear, and parsley; right: beet-cured hake, scallions, dill, and rosemary