Danish Cuisine

Danish cuisine is the food culture of the Danish people, whose homeland is Denmark.

Pickling, smoking, curing, and serving cold dishes are traditional means of food preparation.

Copenhagen is a cultural center.

Ingredients

rye

yellow peas, often dried

mussels(muslinger), oyster

shrimp

salmon(laks), cod(torsk), herring(sild), eel(ål)

chicken, egg

Some meats, especially liver, are ground into paste called postej.

Dishes

• rye bread(ugbrød): leavened bread made from rye flour
• smorrebrod(smørrebrød): bread with topping(pålæg)
• pea soup(gule ærter): soup made from dried peas, sometimes with pork, usually served with rye bread or pancake
• gravad laks / gravlaks: cured salmon
• roget(røget): smoked fish or meat
• tartlet(tarteletter): crusted pastry, usually with chicken and asparagus filling