Danish CuisineDenmark is an agricultural country surrounded by the sea. These geographic conditions have their influences on traditional Danish Cuisine. Saltwater fish like herring, plaice or codfish play a major role in the Danish diet. As do freshwater fish like salmon or eel. Apart from that, the Danes like it solid. Pork and chicken are stewed or cooked and served with boiled potatoes and thick gravy. Other important parts of the Danish diet are: cereal products, dairy products, apples, plums, carrots, onions, beer and bread. Probably the best-known Danish dish is Smørrebrød, which is basically nothing more than a buttered open sandwich. But preparing a Smørrebrød is an art for itself in Denmark: A slice of rye bread, is thickly buttered and and then covered with sliced meat, cheese, shrimps, smoked salmon, marinated herring, smoked herring and egg yolk, radishes and chives, smoked eel with scrambled egg, pork with red cabbage, apples and prunes, and liver paste with pickled cucumber or gherkins. Smørrebrød is usually eaten as second or late breakfast (Frokost) or serves as a light lunch. It is often served with a danish beer like Tuborg or Carlsberg or an ice-cold 'Snaps' (Schnapps). Other Danish Specialities are:
Because Danish Cuisine usually is rich in calories and contains plenty of fat, it is recommended to follow the old Danish tradition and end the meal with a schnapps like a "Gammel Dansk" (schnapps flavoured with herbs), an "Aalborg Aquavit" (vodka-like schnapps, flavoured with carraweed) or a Danish vodka, flavoured with raspberries and cranberries. The main meal in Denmark is 'middag' which is, other than the name might suggest, held in the early evening hours at 6 or 7 pm. At this evening meal families make an effort to arrange for a family meal prepared at home. It is not unsual in Denmark that late in the evening or around midnight a small snack or even another full dinner is eaten. Danes also drink coffee until midnight or beyond. |
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