Cooking class experience — learning Smørrebrød properly

I took a cooking class specifically to learn how to make Smørrebrød correctly. The instructor explained why pickled herring is used the way it is — something I'd never understood from just eating it. The clean and fermented result when you make it yourself is different.

Danish New Nordic cuisine movement redefined fine dining globally in the 2000s. We learned how a traditional Sunday brunch shapes the way this dish is eaten. The class ended with the meal and a glass of cold buttermilk. I've made it three times since and each time it improves. Highly recommend the cooking class approach.