Media Aamanns-Copenhagen’s Wildly Creative Smorrebrod
by Robert Sietsema
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.
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