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| A variety of Danish open sandwiches piled high with delicacies Three pieces of smørrebrød. Smoked salmon (topped with hardboiled egg, dill), roasted pork (topped with pickled cucumber, red cabbage salsa, crackers) and roastbeef (topped with pickles, horseradish, sprigs of parsley). All on whole grain rye bread (from sourdough). |
The traditional cuisine of Denmark, like that of the other Nordic countries and of Northern Germany, consists mainly of meat, fish and potatoes. Danish dishes are highly seasonal, stemming from the country's agricultural past, its geography, and its climate of long, cold winters.
The open sandwiches on rye bread, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals traditionally consist of ground meats, such as frikadeller (meat balls of veal and pork) and hakkebøf (minced beef patties), or of more substantial meat and fish dishes such as flæskesteg (roast pork with crackling) and kogt torsk (poached cod) with mustard sauce and trimmings.
I have a reader who visits Frog Blog regularly from Copenhagen, Denmark. Let me hear from you! #FB00129 |
