Smørrebrød Recipe: Tomatoes with Capers and Tarragon

Smørrebrød Recipe: Tomatoes with Capers and Tarragon

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Adjust Servings:
4 pieces rye bread
4-5 tarragon stems
1 tbsp salted capers
1 1/2 cup mayonnaise
1 teaspoon apple vinegar
4-8 ripe tomatoes different sizes and kinds
1 shallot small
3 Egg Yolks
1 tbsp Dijon Mustard
2 tbsp apple vinegar
6 dl vegetable or corn oil use corn, sunflower oil or 1/2 dl as cold-pressed rapeseed oil
1 teaspoon Sea Salt
freshly ground pepper
1-2 tbsp cold water
For presentation
4 pieces rye bread
Sea Salt
freshly ground pepper

The name smørrebrød is derived from the Danish words smør and brød, meaning butter and bread.

  • 15 min
  • Serves 4
  • Medium


  • Mayonnaise

  • For presentation



Dubbed King of Danish Smørrebrød, Chef Adam Aamann is sharing one of his reinvented smørrebrød recipes that has made him famous in Denmark. Smørrebrød is a traditional Danish dish – an open faced sandwich usually made with butter, rye bread and a wealth of other ingredients.

1) Mayonnaise

  • Put the egg yolks in a large bowl and add mustard, a little sea salt, pepper and 1 tablespoon of vinegar.
  • Mix it well, preferably with a balloon whisk.
  • Stir the egg yolks a little bit at the time. Slowly pour the oil so that the oil constantly gets mixed with the egg yolks. From time to time, pause adding the oil and stir the mayonnaise well.
  • Continue the process until the oil is fully added, then add a little bit of water. Stir well – this will secure the mayonnaise to be firm and even.
  • Season with salt and vinegar. Straight after, place the mayonnaise in the fridge where it can last for 4-5 days.

2) Peel off the leaves of the tarragon stems. Save half of the leaves for the presentation and chop the rest. Rinse the salted capers thoroughly and chop them.

Mix capers and tarragon into the mayonnaise, and season with a little of apple vinegar. Slice the tomatoes into big slices and the onion into thin slices.

3) Final presentation: butter the bread with some of the mayonnaise and place the tomatoes on top. Place small dots of mayonnaise in between the tomatoes. Finally, place some tarragon leaves and rings of shallots on top of the smørrebrød.

Adam Aamann

Adam Aamann is the host of the Danish national food TV-show Madmagasinet, a food consultant to other successful restaurateurs, author of several cookbooks, the owner of Aamann’s Establishment – a lunch diner with a more bodega-like feel, a jam-packed Aamann’s CPH Airport and an 80,00 square feet event and conference facility, which has hosted everything from fashion shows and product launches to weddings and large company parties.

Adam Aamann’s great success shows that the food revolution of Denmark – and the entire Nordic region – goes far beyond luxury kitchens. Aamann’s open sandwiches can easily be described as gourmet. This is why Aamann received the 2007 “Gastronomic Academy Honorary Award” for his efforts to make open sandwiches into a culinary craftsmanship.

His innovative interpretations of Danish food culture inspired a rediscovery of smørrebrød, with several top chefs picking up the tradition.

It has progressed to the point where traditional lunch is one of the most sought-after experiences in Copenhagen. So popular that the Michelin guide now also recommends these lunch restaurants in their prestigious guide. Adam Aamann was the culinary pick to present the story of Danish food culture at the world exhibition in Shanghai.

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