The Aamanns smørrebrød is lauded to the skies for their innovative interpretation of classical Danish smørrebrød dishes. We're talking genuine home-made food here, all prepared from scratch, no preservatives or additives added.The organic rye bread is out-of-this-world good and the cold cuts extremely tasty and free of colorants. Aamanns offers a constantly changing menu of seasonally inspired dishes.Smørrebrød-to-go is another popular option.Going to New YorkAdam Aamann opened Aamanns takeaway in 2006, and three years later, in 2009, followed it up with the restaurant "Aamanns Etablissement", which built on the take-away's success. And, by December 2011, New Yorkers will also be able to taste smørrebrød when Aamanns-Copenhagen opens at 13, Laight Street, in Tribeca. RecipeIf you want to try making smørrebrød yourself, you can follow Adam Aamann's delicious Christmas-themed recipe below:Duck liver paté with sloe-berry schnapps, and red cabbage with dried fruit and walnuts 1 x 1 litre terrine 500g duck liver (standard, not foie gras) 2 tbsp butter 3/4 dl balsamic vinegar 350g melted duck fat or butter - not too warm 3/4 dl sloe-berry schnapps11/4 dl whipping cream 4 eggs 2 cloves garlic One heaped tablespoon of thyme18g salt Fresh-ground black pepperRemove the veins from the duck livers with a small knife. Brown the outside of the livers in a pan with the butter, but keep them raw inside.Add the balsamic vinegar and reduce it to a syrup. This should only take a few minutes.Blend the liver and syrup from the pan with the garlic, thyme, salt and pepper. Add the eggs one at a time and then add the sloe-berry schnapps and cream. Finish off by blending the melted (but cooled) butter into the mixture in a thin stream.Season with salt and pepper and pour the liver mixture into the terrine. Bake at 110-120 degrees Celsius for 40 minutes. Leave to cool then put in the fridge for a couple of hours. Red cabbage salad400g red cabbage, finely choppedJuice and zest of one orange1dl apple balsamic vinegar3 tbsp honey20g salt50g. walnuts1½ tbsp currants1½ tbsp dried cranberries1 tbsp rape seed oilMix the chopped red cabbage with the salt. Boil the vinegar, honey, the juice from the orange together with its zest. Cool the dressing and pour it over the red cabbage and toss together with the walnuts, rape seed oil, currants and dried cranberries.For serving1 slice of rye bread WalnutsChervilCarefully cut the paté into slices and arrange them on the rye bread. Garnish with red cabbage salad and top with a couple of walnuts and some chopped chervil.
Øster Farimagsgade 10
2100 København
www.aamanns.dk
info@aamanns.dk
Tel.: +45 3555 3344
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