Food & Drink

Bread & butter— Copenhagen


Rye bread with a simple topping might not sound like culinary fireworks. However, at Aamanns it is sparking taste buds.

Recipe, Rye bread

Smørrebrød (literally, “buttered bread”) dates back to before the industrial revolution when, it is said, agricultural labourers would use slices of rye bread as plates to bear various toppings, primarily pork, herring and potato. Around the late 19th century there was an explosion in smørrebrød restaurants that would compete with ever more elaborate toppings, but there was little subsequent development. That was until the Copenhagen chef Adam Aamann (pictured) opened his eponymous restaurant in Østerbro in 2006.

“Smørrebrød had become less about…

Recipe 1 (Serves eight)

Pork belly with plums and walnuts


1-1.5kg pork belly with no skin
300ml balsamic vinegar
200ml honey
3 cloves of garlic
5 whole stems of thyme
2 bay leaves
35g salt


1 tbsp cold-pressed rapeseed oil
75ml reduced cooking liquid
250g apples, rinsed and cut in cubes
Assorted green salad such as frisée or rocket
80g walnuts

Plum purée

250g fresh plums
2 bay leaves
1 star anise
100g sugar or to taste

Braised pork: Rub pork with salt and pepper, cover and let rest on table for at least two hours. Turn oven to 160C. Mix rest of ingredients in a dish, add pork and put in the oven for two hours. Turn pork every half hour. Remove from oven, let cool in cooking liquid, refrigerate overnight. Sieve the cooking liquid and reduce to thick syrup. Leave to cool.

Plum purée: Halve the plums, toss with 100g sugar, bay leaves and star anise and bake in the oven at 160C, 20-30 minutes. Strain and reduce the juice to a third, purée to a completely smooth texture.

Salad: Whisk rapeseed oil with three quarters of the reduced liquid. Season with balsamic vinegar, salt and pepper. Toss salad in the vinaigrette and add cubed apples.

Serving: Slice pork thinly and place on top of buttered rye bread. Spread some braising liquid on the pork and pile salad on top.

Recipe 2 (Serves 10)

Chicken salad with baked root vegetables


1x2kg chicken, poached as described below
2 onions
5 cloves of garlic
Handful of thyme
Handful of parsley
2 bay leaves
1 tbsp coriander seeds
1 tbsp black peppercorns
400g cleaned root vegetables
500ml crème fraiche
Juice of one lemon
400ml mayonnaise
2 tbsp Dijon mustard
Salt and freshly ground pepper
1 tsp curry powder
2 tbsp cold-pressed rapeseed oil
Apple cider vinegar

For serving

1 small apple cut in small pieces
3-4 stems of green celery
Capers, chervil and chives
16 slices of bacon
10 slices of rye bread

Poached chicken: Place the chicken in a pot, just cover with cold water, and bring to the boil. Reduce to a simmer. Add the onions, garlic, thyme, parsley, bay leaves, coriander, peppercorns and 1 tsp of salt. Skim the foam which accumulates on the surface of the water as the chicken cooks for two hours. Remove the chicken and let it cool for 30 minutes, then remove all the meat.

Topping: Chop root vegetables into 1x1cm cubes. Toss in oil and add 2 tbsp of lemon juice and vinegar. Season with salt and pepper. Bake for 15 minutes at 180C until tender. When the vegetables are cooled, mix with chicken meat, mayonnaise, crème fraiche, curry powder and mustard. Season to taste with lemon juice, salt and pepper. Bake bacon in the oven until golden and crispy.

Serving: Place on rye bread or toast, topped with chopped capers, chervil, chives, apples, celery and shards of crispy bacon.


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