Smokehouse Specialty · Smoked Herring
Sol over Gudhjem
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Gudhjem once had over 100 smokehouse chimneys running at once, earning it the nickname 'Town of 100 Chimneys' — and this dish, topped with a raw egg yolk standing in for the sun, is its edible symbol.
A whole smoked herring fillet is laid on dark rye bread with chives, radishes, and capers, finished with a raw egg yolk on top that diners break and stir in themselves. It's the signature dish of Bornholm's smokehouse towns, especially Gudhjem.
Why it's made this way: Smoking herring became Bornholm's major export industry after Scottish soldiers introduced the technique in the early 1800s, and this open sandwich turned the smokehouse's best product into a dish of its own.
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Part of World of Street Food — 690 dishes from 118 countries.
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