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