Andreas Moller, the brilliant tattooed chef that is creating the buzz in Copenhagen, has just landed in Paris. He has taken over the helm of the star-studded House of Denmark restaurant and their divine brasserie, Flora Danica, where he serves amazing smorrebrods.
A highly hygge tartine and comfort food by the Danish: understand fresh produce (raw veggies, salmon, herring, small herbs, onions, condiments…) and divine sauces cleverly positioned on a slice of black or rye bread. The chef has shared with us two more than recipes for smorrebrod of marinated herring with aniseed and curry. If you don’t know where to get supplies, don’t forget that Maison du Danemark, which hosts Flora Danica and its “Butik” on the Champs Elysées, also features a small grocery store with all the good products!
Navy Herring Smorrebrod with curry :
1 / Make a marinade with curry, mayonnaise and cream
2 / Marinate the herring during 72 hours
3 / When serving, slightly butter the black bread
4 / Finely chop up the aniseed and chisel the shallot. Mince the hard boiled egg.
5 / Harmoniously present all the elements on the black bread.
Smorrebrod Herring marinated with aniseed:
1 / Make a marinade with aniseed, onion, burdock and pepper
2 / Marinate the herring during 72 hours
3 / When serving, slightly butter the black bread. Cut the apple into slivers
5 / Harmoniously present all the elements on the black bread.
Also discover the tartine of goat cheese with mirabelles, asparagus and mint and the tartine of goat cheese with blackberries and avocado.
