– 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

– marinated herring in a apple flavored vinegar; served with pickled onions, fried capers, creme fraiche and citrus herbes

Joakim O Billesø/Chef Restaurant Schønnemann
– marinated herring in a elderberry and sweet gale flavored vinegar served with horseradish cream

Oscar Ptak Fréder/Souschef Restaurant Schønnemann
– marinated herring in a warm spiced layer of plums and madeira; served with créme fraiche, greaves and sage frits

– pickled herring in mild mustard cream, served with bacon, onions, 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

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

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