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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…



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