Danish cuisine
Danish cooking is built on rye bread, pork and pickles: smørrebrød, frikadeller and herring in ten guises.
Rugbrød — a dense rye sourdough — is the foundation of the table. Lunch is built on it, and the bread is firm enough to slice thin and carry any topping.
Sweet-sour pickles balance the rich pork: red cabbage, cucumbers, beetroot. It is the same logic as in German cooking, leaning further towards the sour.
2 dishes
- Frikadeller
Danish meat patties — flat rather than round — fried in butter to a dark crust.
45 min · Easy · Main course
- Smørrebrød
An open sandwich on rye with butter. The order of the layers and the thickness of the butter both matter.
25 min · Easy · Snack