I don't normally do restaurant reviews, but I have to tell you about my recent visit to Aamanns Copenhagen - a wonderfully authentic Danish Smørrebrød restaurant in New York City. Located in Tribeca, this is THE place to go if you want to experience Danish sandwiches that will rival the taste and quality of those found anywhere in Denmark. I'll get to what I ate in a minute, but it looked like this - very lækker!  (Yummy in Danish)

Fried fish, beef tartare and pickled herring with
fantastic Dansk rugbrød 

For me, it was a truly wonderful experience because a) the smørrebrød was delicious and I love smørrebrød, and b) I didn't have to cook it myself for a change. What a treat!!! The restaurant itself is on Laight street (number 13) in Tribeca, just next to the intersection of Canal Street and 6th Avenue. If you want directions to the restaurant, click here.  

Image from Google Maps

I was deliberately seeking out Aamanns Copenhagen, and had a good idea what to expect from the images that I'd seen on their Facebook page, but even then, I still got a real kick out of the design of the restaurant facade when I finally saw it in person - the stark contrast of the black fonts on white background spelling our mysterious Danish words - the red and white Dannebrog flag waving languidly in the thick humid New York air - it all had a wonderfully familiar appeal - for me, I felt like I was walking into a nice restaurant somewhere in Christanhavn.  

It was a hot and humid day, and as you can see below, I scarfed down my beer so quickly, I didn't even have time to get a properly staged photo. Anyway, they boast an interesting selection of locally brewed beers - the perfect complement to a smørrebrød meal. Mine was pilsner from Brooklyn I think. I drank it too quickly to remember.

Cool Danish-looking menu

The menu offered a very nice variety of smørrebrød - something for everybody - from the most hardcore cod roe eating Dane, to the pickiest finicky lightweight girlyman eater. I have to admit, I had a hard time selecting what to eat, as I wanted to gorge myself on absolutely everything, but after a lengthy consultation with GM Morten, I decided on their fantastic fish filet, luscious beef tartare, and a selection of exquisite pickled herrings (I now dream of this pickled herring at night). I was in heaven with each and every bite. 

Aamanns Copenhagen menu

Like I said, I don't do restaurant reviews, so I am not going to dissect my eating experience. Frankly, I couldn't be objective here if I wanted to, because for me, going to Aamanns Copenhagen is akin to going to ComiCon for a 15-year old Green Arrow fan (I should have dressed up like Søren Kierkegaard), but nevertheless, in my humble opinion, the smørrebrød was absolutely delicious. 

Aerial view of beef tartare smørrebrød

Although, I was impressed by so many things about Aamanns Copenhagen, one thing that really stood out for me was the selection of house-infused Akvavits with inspired flavours I have never come across in my preferred hard booze of choice: from traditional dill to dark purple beet to toasty rye bread! They were all so good, and they paired nicely with the different smørrebrød. Plus, after 3 shots, I was feelin' fine! 

At some point, I plan on experimenting with these akvavits at home. If I have any success, I'll write it up on the blog. 

Selection of house akvavit

Another thing that really stood out for me was the fact that they are making virtually everything from scratch on site at the restaurant - this is how they ensure the quality and authenticity of the smørrebrød - and they do it all from locally sourced ingredients - exactly in the spirit of New Nordic cuisine.

If you live in, or are going to New York (lucky you!), and you want to experience smørrebrød like you find it in Denmark, you have got to go to Aamanns Copenhagen. And if you do, please send regards from DanishSandwich! 

Very hyggelig! 

And another thing...don't forget to enjoy your smørrebrød with knife and fork. Skål!

Stjerneskud - AKA "The Shooting Star"

I'm finally back from a long summer vacation full of Danish-inspired, soul soothing activities: rod fishing for herring in the Roskilde Fjord, making elderflower cordials and rosehip jam in Lolland, sunbathing topless in Skagen, bicycling around Bornholm... and I'm ready to get back to bloggin'. Think of this as the season premiere of Danish Sandwich. And what always happens in the season premiere? You start with a bang!!!

Now, when it comes to open-faced sandwiches, there is no bigger bang that the over-the-top Stjernesjud (or Shooting Star in English). So that is what this blog post is about...

Easily Denmark's craziest concept open-faced sandwich, the Shooting Star is both a treat to the eyes and an extravaganza to the taste buds. How can I describe this famous construction? Well, it's basically a combination of every known fish and seafood topping you find in the common sandwich toolkit - it's what the average Dane could potentially make with the leftover smørrebrød toppings from a large family gathering - and in fact, that is why I am making this very treat - loads of leftovers!

The concept is based on the 1st cardinal rule of gastrony: that if one yummy thing tastes good, then therefore it stands to reason that five yummy things must taste five times better!  

What makes up a stjernekud?

The essential ingredients are the following (recipes are available with other blog posts):

• Buttered Danish Rye Bread (Rugbrød)
• Fried Plaice (or Sole) Filet
• Pickled Herring
• Smoked or Cured Salmon
• Caviar
• North Atlantic Shrimp
• Optional green stuff: Dill, Lettuce
• Lemon Wedge

Basically, you pile it all up on the bread, fitting it all as best as possible, not worrying too much about spill over. Then go to town with fork and knife and beer. Decadent! Scrumptious! Awesome! Words can barely describe...

Anyway, you shouldn't take my word for it. Make it yourself and enjoy. However, if you aren't able to make this yourself, but you happen to be visiting Denmark, here are a few excellent spots where you can find a professional Danish-chef who will gladly make a stjernesjud for you.

NYHAVN - The postcard-beautiful 17^th century street that sits in the heart of the Copenhagen harbour district is rife with tourist-friendly eateries (like Told & Snaps) that will gladly overcharge anybody for the pleasure of eating stjerneskud, and other, dramatically emblematic smørrebrød. Trust me. I’ve paid more than my fair share at a couple of these places – but it’s OK – I chalk it up to culinary research and move on.



Nyhavn

Told&Snaps: A fancy smørrebrød joint on Nyhavn



Ferry boat: Great place for smørrebrød

Scandline ferry from Germany to Denmark  - Once upon a time, there was no quicker way of getting to Copenhagen from continental Europe than taking a ferry boat. My preferred route went from Puttgarden in Germany to Rødby on the Danish island of Lolland. As soon as the boat was a sea, I’d dash to the cafeteria ahead of the rest of the crowd (who were apparently more concerned with buying cartons of duty free cigarettes) so that I could be first in line to order the Scandline ferry version of the stjerneskud – usually a simple open sandwich of fried Plaice filet covered in a heaping mound of shrimp and a dollop of remoulade. Nothing said “Welcome to Denmark” more effectively. The blue neon sign in Kaastrup International Airport baggage hall is a distant second.

GILLELEJE - I love this picturesque little fishing village on the northern coast of Sealand (Copenhagen’s island). Here you can find local specialties like smoked eel and herring, Thai noodles, and heaping platters of stjerneskud. My advise – it’s all good, but don’t bother with the Thai noodles.

One of the most popular Danish smørrebrød, fried fish filets served with remoulade on rye bread is served all across Denmark. This sandwich is my choice to start off 2011 with a bang!

Note: Ideally, you make this smørrebrød with fish filets from a fish called plaice (often simply called fiskfileter in Danish), but this fish can be very hard to find in Canada (or at least Montreal). If you're lucky enough to have a source for plaice, great! If not, use sole instead as it is a very good substitute and can be found easily in most fish and supermarkets.

This statue in the centre of Copenhagen commemorates the women that formerly sold their fish year round along the Gammel Strand fish market. These women, known as Skovserkoner, because they bought their fish in the town of Skovshoved north of Copenhagen and made the long daily walk into the city. Today, Gammel Strand runs along a canal that marks the location of the original Copenhagen fishing and trading settlement from the 11th century.

The traditional Danish way of eating this sandwich is with remoulade sauce. This recipe offers a very simple alternative that remains true to the original concept.

Ingredients

(for 4 sandwiches)

• 4 Sole Filets
• 4 TBSP Rye Flour
• 1 Egg
• Butter
• 1/2 cup Creme Fraiche
• 2 tbsp Chopped Dill
• 2 tbsp Chopped Parsley
• 2 tbsp Chopped Pickles
• 1 tbsp Lemon Juice
• 1 tsp Sugar
• Salt to taste
• 4 Slices Danish Rye Bread
• Lettuce to garnish (optional)

Instructions

To make the "remoulade" sauce:

1. Combine creme fraiche, dill, parsley, lemon juice and sugar in a bowl
2. Refrigerate to let the flavours come together

To make the fish filets:

1. Beat egg in a bowl
2. Put rye flour in a bowl and add salt and pepper
3. Dip fish filets in egg and dredge in rye flour
4. Fry battered fish in butter over medium-high heat until golden (3-4 minutes per side)
5. Remove from pan and let cool on paper towel

To make the smørrebrød:

1. Generously butter rye bread
2. Top bread with lettuce, warm fish filet, and a dollop of sauce
3. Serve with lemon wedge and eat with fork and knife
4. Enjoy with lager beer such as Tuborg or Carlsberg. Yum!

"I love smørrebrød!" -Emma