Chef Freja
Sennepssild
Danish mustard herring on buttered rugbrod, the pickled fish folded into a sharp mustard-dill cream and laid over dark rye with chives and paper-thin radish. A cornerstone of the Danish lunch table, best made the day before.
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Chef Freja
Sol over Gudhjem
Bornholm's most famous smorrebrod. Hot-smoked herring on dark rugbrod with a raw egg yolk sitting on top like the sun rising over the smokehouse chimneys, ringed with radish, chives, and red onion.
Chef Freja
Karrysild
Pickled herring in a warm yellow curry dressing with apple and shallot, piled on buttered rugbrod and finished with egg and cress. A Copenhagen lunch counter classic, better the day after you make it.
Chef Freja
Stegte Sild
Fresh herring fillets dredged in rye flour and fried in browned butter until the skin crackles, laid on dark rugbrod with remoulade, pickled onion, and dill. The warm piece at the cold Danish lunch.
Chef Freja
Pebersild
Pickled herring marinated in cracked black pepper, laid on toasted rugbrod spread with pepper mayonnaise, finished with crisp fried capers, paper-thin shallot rings, and fresh cress. The boldest piece at a Danish lunch.
Chef Freja
Kryddersild
The spiced herring of the Danish julefrokost, cured for weeks in a brine of allspice and clove. Served cold on dark rugbrod with sour cream, raw red onion rings, and whole capers alongside.
Chef Freja
Marinerede Sild
Sweet-sour pickled herring on buttered rugbrod with raw onion rings, capers, and feathery dill. The first piece at every proper Danish lunch, and the one nothing else can come before.
Chef Freja
Stegte Sild i Eddike
Fried herring laid hot into a sweet-sour vinegar bath with bay leaf and onion, cured overnight, then served cold on dark rugbrod. The Danish Easter and Christmas lunch classic that makes itself while you sleep.
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