Danish Cuisine is originated from the peasant population’s local produce and was enhanced by cooking techniques developed in the late 19th century, and the broader availability of goods during and after the Industrial Revolution.
Open sandwiches, known as smørrebrød, which are the usual fare for lunch in their basic form, can be considered a national speciality when prepared and decorated with various fine ingredients.
Danish Cuisine consists mainly of fish, seafood, meat, and various edible roots, vegetables, and herbs; this custom has its origins in the country’s agricultural past and geographical influence.
Gastronomic traditions vary significantly between islands and regions of the country.
3 Must-try Danish dishes:
- Smørrebrød: This dish is a typical Danish speciality consisting of a slice of rye bread buttered and topped with many different delicious ingredients. Smørrebrød combinations are very diverse, so you can find one with the ingredients you like the most.
- Frikadeller: Frikadeller is probably the most popular dish in the Danish Gastronomy. Frikadeller consists of ground pork meatballs with onion, milk, eggs, flour, salt and pepper. These ingredients are mixed in a bowl and made into balls and fried in a pan. The meatballs are usually served with fresh bread or boiled potatoes. There is a version made with fish called Fiskefrikadeller.
- Flæskesteg: This dish is probably the star dish of the Danish Cuisine. Flæskesteg is always served in every single home in Christmas Eve. The plate is prepared with a piece of pork from the neck or chest, keeping the skin to make it crispy. Caramelised potatoes and red cabbage usually accompany Flæskesteg.
Danish Gastronomy is also popular by the famous Danish Pastries…
Danish pastries have different shapes and names. Chocolate, pearl sugar, glacé icing, and slivered nuts are some of the Danish pastries’ toppings. Some others may be stuffed with various ingredients such as jam or preserves. It’s not easy to resist them.