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

– with carry salad of apple, fennel and celeriac; served with onions, capers and soft-boiled egg

– fresh herring pickled in a brin of carry; served with rosehip chutney, fennel crudité, fried capers and onions.    

– fresh herring in a brine of black pepper; served with pepper mayonnaise, fried capers, shallots and cress

– salted herring in a brin of tomato, shallots and sherry; served with crème fraiche, capers, baked tomatoes, celery and chervil

– marinated herring in elderberry and sweet gale flavored vinegar; served with horseradish cream and fried capers.

– marinated herring in a warm spiced layer of plums and madeira; served with creme fraiche, greaves and sage frits

– marinated herring in mustard crème with tarragon; 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

– mayonnaise herring salad with red beets, cornichons, pickled gherkins, capers and breaded fried poached egg; served on toast

– “Snapsemad”  boiled potatoes, herring salad and dill

– Christiansø herring marinated in sweet gale schnapps and crushed red pepper; served with onions, capers and egg yolk spinkled with tabasco 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