FLAVOURS OF DENMARK

Smørrebrød

The traditional Danish openface sandwich is less a dish than a way of eating. Toppings are usually laid on dense rye bread, but fluffy white bread is used for white fish, prawns and smoked salmon. Popular toppings are leverpostej (liver pâté), with fried mushrooms and bacon; herring with lettuce, boiled egg and pickled onion; roast pork with sweet and sour cabbage; and smoked salmon topped with shrimps, dill and lemon.

Stegt flaesk

Roast pork with parsley sauce beat smørrebrød to the title of Denmark’s national dish back in 2014. It’s a classic ‘meat and spuds’ dish: pork belly roasted until the crackling becomes crispy, then served with boiled potatoes and a béchamel sauce containing chopped parsley.

It’s on the menu in most Danish restaurants, and is a popular choice for Sunday lunch.

Frikadeller

While German in origin, these flat, pan-fried meatballs are now as Danish as it comes. They’re usually made with a blend of minced pork and veal, combined with flour, milk, eggs, chopped onion, salt and pepper, although other meats can be used. They’re most often served with mashed potato, gravy and pickled cucumbers as a hearty lunch or an evening meal, but can also be served on bread as smørrebrød, as a light lunch with salad, or as a picnic food.

Rødkål

This classic Danish accompaniment turns ordinary red cabbage into something intensely aromatic by mixing it with apple and stewing it in sugar, vinegar, red wine and butter or duck fat, flavoured with spices such as cloves, bay leaves, cinnamon, cardamom and allspice. It’s an essential part of the Christmas table, but can be served with any meat dish.