The famous pairing of smoked eel and scrambled eggs is alive and well in the Danish smørrebrød (open-faced sandwich) tradition, although this version at the iconic Restaurant Schønnemann has just the smallest bit of rye bread tucked under a massive quantity of eel and egg. It’s delicious: intensely smoky, fatty, buttery, topped w/a mountain of chives. Pair with a blackberry snaps to cut the richness (and feel truly Danish!).