– enough for 2 persons as starter – 3 different kinds of herring, the chef’s choice with garnish

– served with onions, capers, curry salad and soft-boiled egg

– served with onions, capers and soft-boiled egg

– ginger marinated herring; served sith pear, ginger and creme fraiche salad

– marinated herring in red beet vinegar; served with horseradish creame

– marinated herring in horseradish vinegar;  served with fried fennel, créme fraiche, onions, capers and dill

– marinated herring in mustard crème; served with bacon, fried capers and breaded fried egg

– served with crème fraiche (Mrs.) or raw egg yollk (Mr.), onions and capers

Thomas Gaarn Rasmussen / Restaurateur SCHØNNEMANN
– salted herring pickled in our spiced flavored vinaigrette served with sour cream, onions and capers

– “Snapsemad” with boiled patotoes spicy herrings, red onion creme and onions

Poul Eriksen / Restauranteur emeritus
– pickled spiced herring in a mayonnaise salad of beet roots; served with chives and poached egg on butter fried toast

-with herbs, onions and glasswort

– Christiansø herring marinated in sweet gale shnapps and crused red pepper; served with onions and egg yolk sprinkled with tobasco and cayenne pepper

– fried in butter and served in sour sweet vinegar with onions and capers

– salt-fried herring as on the Danish island Bornholm served with onions, mustard and beetroots