Danish food is very interesting and also has a lot in common with the food of its neighbors. That’s because this country has a common ancestor with Sweden, Norway, and Iceland.
Traditional Danish food revolves around meat and fish dishes with potatoes and sauce, for example, stegt flæsk med persillesovs and herring. If in Indonesia there are meatballs, there are also foods that are similar to meatballs. Curious? Let’s take a look at the following reviews of typical Danish food!
It seems hard to resist this puff-pastry tart skin with a savory filling like the tarteletter that is a Danish specialty. There is a special dish tarteletter called “tarteletter med høns I asparagus”. This puff-pastry tart shell is stuffed with chicken and asparagus plus a simple white sauce made of butter, flour, and milk.
In the past, tarteletter was a common food. But now this dish is becoming something rare. Tarteletter is more commonly seen on lunch menus on special occasions. There is at least one restaurant in Copenhagen that usually offers this menu, namely the Told Og Snaps restaurant. Here the tarts are covered in a sheet of fried chicken skin for a delicious effect.
It seems that every country has its version of meatballs. These meatballs can be made from beef or fish. Danish food also has meatballs made from pork. However, sometimes, their meatballs are made from a mixture of beef and pork.
Making frikadeller is quite easy. The ingredients consist of basic spices in the form of shallots, nutmeg, sage, garlic, and a little salt and pepper. Different from common meatballs, Danish meatballs are deep-fried and flat, not round.
Usually, this traditional Danish dish is eaten with accompaniments such as boiled potatoes, pickles, or red cabbage. Depending on the time of day, food portions will vary. For example, the lunch portion will be smaller than the dinner portion. Frikadeller is usually topped with parsley sauce. This sauce will add flavor to the meat.
Frikadeller is not all made of pork. There is also a frikadelle made from fish. Unlike other meatballs, this Danish specialty is generally eaten cold. Fish frikadellers are shaped and cooked in the same way as pork frikadellers but are traditionally served with remoulade, a type of Danish gravy or sauce.
- Rd Pølse
Talking about typical Danish food, don’t miss this one dish, namely rød pølse. This is the most classic street food in Denmark and can be found all over the country. Rød pølse means “red sausage” in Danish and is a local sausage that locals eat along with bread, tomato sauce, mustard, and fried onions.
Usually, rd pølse is not put in a hot dog bun so it is not eaten like a hot dog in general. Instead, bread and sausage are dipped in ketchup, mustard, and fried onions. This is the most traditional way of eating red sausage, but many find it served on bread.
This Danish specialty always appears at Christmas and should always be on the table. Flæskesteg is one of Denmark’s main national dishes because Christmas is one of the biggest events and holidays in the country.
Flæskesteg is the world-famous Danish version of roast pork. In other countries, the roast pork version is usually prepared without the skin, which is the tough outer skin of the pork. However, the Danish version of the roast pork is never removed and then cooked to a crisp and salty taste. This dry pork skin is called “crackling”.
Usually, this thinly sliced roast pork with a soft texture is served with boiled potatoes, red cabbage, and a sauce made from melted fat that drips from the roast. All the food is put together on a plate so that it becomes a delicious complete meal. In addition, flæskesteg can not only be eaten alone but can also be eaten with a sandwich.
Rugbrød is a rye bread from Denmark, usually used as the basis for the popular type of Danish open sandwich. It is usually sliced thinly, spread with butter, and topped with condiments such as smoked fish, prawns, hard-boiled eggs, liver pate, cucumber, or mayonnaise.
This bread is popular because it is low in fat, contains no sugar or oil, and is also very rich in dietary fiber and whole grains. Rugbrød is sold in most Danish supermarkets or made at home. This bread also has several popular types, such as light rye bread, dark rye bread, sourdough rye bread, and coarse rye bread. Although this bread is a staple of the Danish diet, it is also very popular in Finland, Iceland, Russia, Estonia, Latvia, and Germany.
Liver pate or liver paste is a traditional Danish favorite. This dish is made from a mixture of pork, lard, and onions. Leverpostej was introduced by a Frenchman named François Louis Beauvais in 1847 when he visited Copenhagen. This liver paste is also an expensive luxury food for most people.
However, now leverpostej has turned into a traditional Danish dish and is commonly found at very affordable prices. This pasta is usually enjoyed with an open sandwich that is garnished on top.
The liver pate goes well with Danish rye bread so there is no need to add any garnishes. However, to add to the beauty of the food, add some toppings such as mushrooms, sliced cucumber, and bacon.
- Stegt flæsk med persillesovs
Stegt flæsk med persillesovs was selected as the national dish of Denmark in 2014 in the national dish competition. This event was the culmination of the ‘food revolution’ of the Danish Minister of Food and Agriculture, Dan Jørgensen. This is an attempt to get Danes to eat more and healthier local foods.
This dish was selected from 24 candidates for the initial dish. Stegt flæsk med persillesovs is chosen as a favorite dish among Danes. This is pork with parsley sauce. Pork belly fried until crispy and served with boiled potatoes.
There is a joke about the term “eating valgflæsk” (eating election meat). This term refers to politicians who make empty promises in their campaigns.
Famous for its Viking sailors, Danish food certainly includes fish-based dishes. Herring is a popular Danish specialty. Known as “sea silver”, herring became a source of food that helped build Scandinavian cities.
A thousand years ago herring was preserved by the Vikings before being refrigerated using a combination of salt and vinegar. Over time, the customs of the Vikings became a cultural tradition that many are grateful for. This method makes the fish last longer and tastes delicious.
How cook herring in Denmark can be salted, dressed with mustard, smoked, fried, and breaded. Usually, when it is the main dish, herring is served with shallots, rye bread, capers (cooked and pickled flower buds), and eggs.
Herring can also be eaten in salads but is especially popular as an addition to the smørrebrød, a Danish open-faced sandwich. Pickled herring is one of the best-tasting ways to cook fish for sandwiches.
This Danish specialty is a thick meat patty. Usually, krebineter is made from minced pork or a combination of minced pork with veal. The beef patty is dipped in egg, then topped with a layer of seasoned breadcrumbs. After that, the patty is fried in melted butter or oil until it is beautifully colored with a crunchy outer texture.
In most areas of Denmark, this meat patty is usually called a krebineter. While in the Jutland region it is called a carbonader. Although these names are often used interchangeably and many people think they are the same dish, some believe that krebineter and carbonader are different.
According to puritans, a krebinette patty is always coated with egg and flour or breadcrumbs and is generally more oval in shape than the more rounded carbonader. Carbonader is also sometimes left plain without being breaded before frying.
Krebineter is usually eaten with cream grønærter stuvede (vegetables in white sauce), boiled vegetables such as carrots, potatoes, and peas, white cabbage stew, as well as rugbrød (rye bread).
- Brndende kærlighed
Brændende kærlighed can be translated as burning love. This is a simple Danish dish filled with creamy mashed potatoes with fried onions and bacon bits.
Usually, mashed potatoes are mixed with butter and then seasoned with nutmeg. The whole dish is sometimes topped with scallions and served with pickles or a fresh salad.
This traditional dish is believed to have originated in rural Denmark some 200 years ago. Now, this dish is usually eaten as a winter food which should always be served hot.
Well, that’s 10 unique and interesting Danish food. This Viking dish is generally made from meat and fish but there are also other vegetables added. Apart from these two ingredients, rye is also an inseparable part of Danish life.
For those of you who like culinary tourism, it seems that tasting Danish food is not to be missed. What foods made you tempted to try them?