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Marinated herring served with onions, capers, carry salad and soft-boiled egg
Elderflower herring
Marinated herring in a elderflower flavored vinaigrette; served with lemon cream, fried capers and pickled onions
Schønnemann's speciality
“Snapsemad” with boiled patotoes spicy herrings, red onion creme and onions
Fried herring
fried in butter and served in sour sweet vinegar with onions and capers
CLASSICS
Herring and rye bread have for many centuries been the Danes’ basic food. Salted herring was eaten in almost every household. In the late 1800s, the herring evolved as the smørrebrød-kitchen developed. Fillets of the beloved fish were marinated and that tradition is alive and well at Schønnemann.
Today's herring plate
– enough for 2 persons as starter – 3 different kinds of herring, the chef’s choice with garnish
250
Marinated herring
– served with onions, capers, curry salad and soft-boiled egg
130
Curry herring
– served with onions, capers and soft-boiled egg
130
Elderflower herring
– marinated herring in a elderflower flavored vinaigrette; served with lemon cream, fried capers and pickled onions
130
Pepper herring
Oscar Ptak Fréder/Souschef Restaurant Schønnemann
– pickled herring in a brine of black pepper on toasted rye bread spread with Madagascar pepper mayonnaie; served with fried capers, shallots and cress
130
Gin & cucumber herring
– marinated herring in f cucumber, dill and gin flavored brine with shallots and capers
125
Mustard & dill herring
– pickled herring in mild mustard cream with dill, served with bacon, onions, fried capers and breaded fried egg
135
Pickled spiced herring - Mrs. or Mr. version
– served with crème fraiche (Mrs.) or raw egg yollk (Mr.), onions and capers
125
Ships Cooks herring
Thomas Gaarn Rasmussen / Restaurateur SCHØNNEMANN
– salted herring pickled in our spiced flavored vinaigrette served with sour cream, onions and capers
125
Schønnemann's speciality
– “Snapsemad” with boiled patotoes spicy herrings, red onion creme and onions
140
Poul's herring
Poul Eriksen / Restauranteur emeritus – pickled spiced herring in a mayonnaise salad of beet roots; served with chives and poached egg on butter fried toast
135
Purgatory herring
– Christiansø herring marinated in sweet gale shnapps and crused red pepper; served with onions and egg yolk sprinkled with tobasco and cayenne pepper
135
Fried herring
– fried in butter and served in sour sweet vinegar with onions and capers
125
Salt-fried herring
– salt-fried herring as on the Danish island Bornholm served with onions, mustard and beetroots
130
Salt-fried herring
– salt-fried herring served with creamy patatoes and dill
