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    Gastronomy of Denmark

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    Danish gastronomy has been influenced by French cuisine and other European countries. Typical dishes consist mainly of fish, shellfish, meats such as pork and potatoes. Smørrebrød, a bread and butter canapé with fish or cheese, is a national dish. Noma restaurant in Copenhagen is famous for its modern Nordic cuisine with local ingredients.

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    Gastronomy of Denmark

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    Danish gastronomy has been influenced by French cuisine and other European countries. Typical dishes consist mainly of fish, shellfish, meats such as pork and potatoes. Smørrebrød, a bread and butter canapé with fish or cheese, is a national dish. Noma restaurant in Copenhagen is famous for its modern Nordic cuisine with local ingredients.

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    Danish gastronomy has been influenced by French cuisine and other European countries. Typical dishes consist mainly of fish, shellfish, meats such as pork and potatoes. Smørrebrød, a bread and butter canapé with fish or cheese, is a national dish. Noma restaurant in Copenhagen is famous for its modern Nordic cuisine with local ingredients.

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    Danish gastronomy has been influenced by French cuisine and other European countries. Typical dishes consist mainly of fish, shellfish, meats such as pork and potatoes. Smørrebrød, a bread and butter canapé with fish or cheese, is a national dish. Noma restaurant in Copenhagen is famous for its modern Nordic cuisine with local ingredients.

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    Gastronomy of Denmark

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    Danish gastronomy has been influenced by French cuisine and other European countries. Typical dishes consist mainly of fish, shellfish, meats such as pork and potatoes. Smørrebrød, a bread and butter canapé with fish or cheese, is a national dish. Noma restaurant in Copenhagen is famous for its modern Nordic cuisine with local ingredients.

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    GASTRONOMY OF DENMARK

    The gastronomy of Denmark has been traditional and strongly influenced by


    French cuisine, as the French language and culture has had a profound
    influence on the Danish royal house and the upper class. It is also influenced
    by other European countries such as Italy. The old country cuisine is similar to
    that of other Scandinavian countries (Swedish cuisine and Norwegian cuisine)
    and Germany.

    The general characteristics associated with their dishes are that they consist
    mainly of fish, shellfish, meat and a variety of edible roots, vegetables and
    herbs. This custom has its origins in the country's agricultural past, as well as
    geographical influence. Gastronomic traditions vary greatly between islands
    and regions of the country.

    Denmark's culinary tradition is based above all on the most home-made and
    hearty cuisine. Stews and soups are common on tables and stoves, as well as
    vegetables, meats and, of course, the most common fish in Scandinavian
    countries: cod. But of course, the best-known specialty is smørrebrød, a
    canapé of rye bread that is spread with butter and served with fish, bread
    and cheese; It is a kind of "pincho" with many, many years of tradition. The
    most exquisite versions are more recent, and can be tasted made with classic
    smoked salmon, shrimp, baked pork, foie-gras pâté and all the delicacies that
    come to the chef's imagination.
    There are many old stews that are still consumed in Danish homes, such as
    beer bread soup or øllebrød, different preparations of cod (known there as
    klipfisk), a type of blood sausage called blodpølse, delicious roast pork,
    meatballs...

    Other typical dishes of Danish gastronomy that no visitor should miss are
    boiled cod with mustard and butter sauce, or roasted birds (duck and goose)
    served with a garnish of apples, plums and caramelized potatoes. Pickles are
    a tradition and are prepared in many homes, and we can also taste refreshing
    cucumber salads, vegetable stews, preparations based on cabbages of
    different varieties (stuvet kål, rødkål) and surprising dishes based on berries,
    such as the delicious sweet soup and the wide variety of compotes available.

    The country's pastries deserve special mention, where the king is the so-
    called kransekage, a type of empanada or cake made with a thin almond
    dough. You can also taste exquisite traditional preparations, such as apple pie
    with butter, designed to delight lovers of homemade sweets.

    The general characteristics associated with traditional country dishes are that
    they are heavy and rich in fat, consisting mainly of carbohydrates, meat, fish
    and potatoes.

    The Danish restaurant Noma, located in Copenhagen, became famous


    internationally when it won the title as the best restaurant in the world in
    2010 and 2011.12 It has also won 2 stars in the Michelin Guide in 2008 and
    2009. The name Noma is formed from the Danish phrase nordisk mad which
    means "Nordic food" and the menu consists of food made from local
    ingredients. It represents modern Danish cuisine with traditional ingredients.

    INGREDIENTS OF DANISH GASTRONOMY


    VEGETABLES.-

    Before the industrialization of Denmark (ca. 1860), the economy was based
    on agricultural activities that covered the majority of society. As in most
    agrarian societies, people lived virtually self-sufficient, making do with food
    that could be produced autonomously. Agriculture still plays an important
    role in Denmark's economy today, with Danish agricultural products also
    being preferred internationally, although products from Germany, the
    Netherlands and the rest of Europe are gaining increasingly larger market
    shares in Danish supermarkets.

    The potato is considered the most common ingredient in Danish cuisine and
    there are endless ways to prepare it. Also worth highlighting are the different
    edible roots and cabbages such as kale or cabbage. Different onions, herbs
    and spices. A variety of fruits are also used as ingredients in traditional
    dishes, such as apples, plums, rhubarb and different types of berries.

    FISH AND SEAFOOD.-

    Being a nation with multiple islands and outlets to the sea and with 7,000
    kilometers of coastline, Denmark is traditionally a nation of fishermen and
    the largest exporter of fish in the European Union.3 One of the most
    common fish in Danish gastronomy is the herring. There are countless ways
    to prepare fish: grilled, roasted, spiced, in sauce, smoked, marinated, in
    brine, etc. Fish and its derived products are eaten. Other popular fish include
    cod, flounder, tuna, salmon and mackerel.

    MEATS.-
    In the field of meat, pork is the most common. It is usually prepared in
    different ways, the most common being that it is accompanied by potatoes,
    vegetables and fruits. For Christmas we eat flæskesteg (roast pork) stuffed
    with plums and apples and herbs. Beef and veal as well as grilled lamb are
    other meats consumed. For Easter we eat Påskelam (Passover lamb) which is
    prepared on the grill with spices. Among the meat products is sausage (plural
    pølser), very common in street stalls and which has peculiar characteristics,
    and in local butcher shops and supermarkets you can also find salchichón.

    Poultry (apart from chicken, which is a very common food) is frequently


    considered an ingredient in commemorative or festive dishes. They eat duck,
    goose and goose. It is very typical at Christmas in which duck or goose stuffed
    with plums and apples is prepared.

    CHEESES.-

    Denmark is famous internationally for its high quality cheeses and more than
    60% of Danish cheeses are exported. Cheese in Denmark can be part of
    breakfast, lunch, salads and is also served as a dessert with grapes, crackers
    and wine.

    Danablu (IGP)

    Esrom (IGP)

    Castello Blue (IGP)

    Danbo (IGP)

    Havarti (IGP)
    Mycella

    Feta (made with goat and/or cow milk)

    Smoked cottage cheese (Fyn or Funen island specialty)(PGI)

    DISHES.-

    In Denmark, dinner is the main meal of the day.

    Traditional dishes

    Frikadeller, pork and beef meatballs mixed with milk, flour, eggs, onion and
    spices.

    Hakkebøf med løg, minced meat steak with caramelized spring onions served
    with potatoes.

    Gammeldags kylling, old-fashioned chicken with cucumber salad, rhubarb


    compote, potatoes and sauce.

    Boller i karry, curry meatballs with apple, onion and celery served with rice.

    Æbleflæsk, pork with apple

    Stegt flæsk med persillesovs, fried pork served with parsley sauce and
    potatoes.

    Stegt sild, fried herring

    Gravlax or Graved Laks, is an appetizer consisting of thin slices of salmon


    cured in salt, sugar and dill served on crusty bread, decorated with black
    pepper and lemon.

    Medisterpølse, fried sausage

    Gule ærter (translated yellow peas), soup prepared from dried peas cooked
    with pork shoulder, leek and carrot with thyme and vinegar.
    Påskelam (Easter lamb), lamb that is prepared on the grill with spices.

    Duck stuffed with apple, dried plums, thyme and rosemary (it is eaten for
    Saint Martin's Eve (November 10) and for Christmas).

    Flæskesteg, roast pork with bay leaf crust (Christmas food)

    Rødkål, Lombarda with goose fat, sugar, vinegar, apple, onion, red wine and
    aromatic herbs such as cloves, bay leaves, cinnamon, thyme and allspice
    (Christmas food).

    Kartoffelsuppe, potato and leek soup.

    Kartoffelkage, potato omelette.

    Flødekartofler, potatoes in cream.

    Brune kartofler, golden potatoes with sugar and butter (Christmas food)

    Buffet and smørrebrød

    It is very common to eat a cold buffet (koldt bord) for lunch, generally
    composed of smørrebrød, which are slices of rugbrød or rye bread (black
    bread) spread with a wide variety of cured meats and salads. Among the
    most famous ingredients are frikadeller (meatballs with egg), fiskefrikadeller
    (fish balls), sild (herring), karrysild (herring in curry sauce) and leverpostej
    (liver paste similar to foie gras).

    Traditional desserts

    Strawberry Shortcake

    Apple pie

    Rødgrød, red fruit compote.

    Fruit salad with custard.


    Jordbær med fløde, strawberries with cream. Served in the summer.

    Koldskål, a sweet cold drink or soup flavored with vanilla and lemon. Typically
    served in the summer.

    Æbleskiver, (Danish for apple slices) are traditional Danish pan-fried fruits
    eaten in the month of December.

    Ris á la mande is made by mixing rice with whipped cream, vanilla and
    chopped almonds, and is usually eaten cold with a cherry sauce. Typically
    served at Christmas with a whole hidden almond just like the roscón de
    reyes).

    Wienerbrød

    Wienerbrød (literally, "Vienna bread") is a name generally applied to a sweet


    pastry, traditionally of Danish origin and which has been marketed
    internationally. Ingredients include flour, yeast, milk, eggs, and generous
    amounts of butter (cardamom is sometimes added to the paste). It is usually
    found in a kind of pasta rolled in countless layers inside. Danish pastries are
    generally consumed covered in chocolate or marzipan, sugar. The shapes are
    usually very diverse and are usually circular, figure-eight, spirals (known as
    snails), or pretzel-shaped. In Denmark they are generally consumed on
    Sunday mornings, as well as to celebrate special occasions. Always
    accompanied with coffee.

    Drinks

    Carlsberg and Tuborg are two internationally famous beer brands of Danish
    origin.

    Cherry Heering is a cherry liqueur of Danish origin that is accompanied with


    desserts.

    Snaps or Akvavit is a distilled drink made from vodka flavored with herbs and
    berries that is accompanied with herring. The most famous is Aalborg.
    Gløgg, a Christmas alcoholic drink that is mainly composed of mulled red
    wine with spices such as cloves, cinnamon, cardamom, raisins and chopped
    almonds.

    COLD APPLE CAKE DANABLU CHEESE

    CURRY MEATBALLS WITH APPLE FISH MEATBALLS SMOKED MAKERLE AND SHRIMP WITH

    BLACK BREAD
    GRAVIAX IN CRISPY BREAD WITH BLACK PEPPER AND LEMON SLICES

    1 2 3 4

    1 - Gulerodsbrud, semi-whole-grain Danish carrot muffins –

    2- Aeblekage Danish apple pudding

    3- Boller i Karry (curried meatballs)


    4- Frikadellen

    DANISH BURGER

    INGREDIENTS

    200 hake or sole fillets

    1 strip of smoked salmon or herring

    1 pepper

    200 gr. cucumber

    1 tbsp. of vinegar

    Salt

    Sugar

    some fresh herb

    1 egg

    Lemon peel

    1 tsp chopped onion

    Lemon juice

    HOW TO MAKE DANISH BURGER

    Cut the cucumber into very thin slices, season it with salt, a pinch of sugar
    and vinegar, let it marinate for a while and then add some chopped herbs.

    Pass the fish fillets and salmon or herring through a chopper or grinder, add
    the egg (small), salt, freshly ground pepper, drops of lemon, a pinch of the
    grated peel, as well as the onion.
    Make the burger, pressing it well and leave it in the cold for a while. Cook it
    on a Teflon plate or grill. Serve it with the cucumbers.

    https://www.recetas.com/p/recetas-dinamarca/

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