One of the most iconic members of the family is Sun Over Gudhjem, after the Bornholm island town where the silvery-white herrings of the Baltic sea are transformed into golden fish by the smoking process, ‘the gold from the sea’.
Sun Over Gudhjem is made with a slice of rye bread, two smoked herrings, chives, radish and a fresh raw egg yolk on top, the aforementioned sun.
But there is only one place to taste this delicious treat and that is on Bornholm. Despite its location midway between Poland and Sweden in the Baltic sea it is relatively easy to get there, two and a half hours by bus from Copenhagen.
Smørrebrød pieces embrace the entire culinary range of Danish foods – fish, meats, vegetables with dressings, seasonings and toppings – and this isn’t the place to list the myriad ingredients or discuss the rapid changes in recent years that have seen the re-emergence of this Danish institution with the emphasis on fresh, local food by imaginative cooks and chefs.
Af Ole Troelsø’s The Insider Guide to Smørrebrød is a better place to start.