For centuries, Danish cooking has been a model of simple and hearty food. The harsh climate taught the Danes to appreciate high-calorie dishes, and marine fishing added an incredible amount of fish to the menu recipes. Danish cooking pleases gourmets not only with seafood, but also a lot of vegetable and meat dishes. Danes do not forget about spices.
The formation of Danish cuisine
The national cuisine of the Kingdom of Denmark is finally formed with the advent of potatoes on their land. Traditionally skeptical about exotic foods, Danes quickly understood all the benefits of this plant. Today, potatoes are rightfully dominates the cooking of the Danes, providing them hearty and inexpensive product.
There is even a local joke that the basis of Danish cooking is 500 dishes of potatoes and boiled fish. Although the joke is not far from the truth. AT national cooking is really a lot of potato dishes, and seafood is perhaps one of the dominant places.
Features of national cuisine
Denmark’s neighbors strongly influenced Danish culinary – Germany and the Scandinavian countries. Like the Germans, the Danes also love sausages. Like the Scandinavians, they respect herring. A well-known buffet In fact, the inhabitants of the Danish kingdom came up with.
How else? After all, it was in Denmark about 300 years ago that he appeared the famous Danish sandwich – smerrebrod. And from now on his triumphal procession began. Today smerrebrod is the most Denmark’s famous dish, king of national culinary.
The Danes have breakfast very early, around 7-10 hours. At 12-14 hours they have the so-called brunch. They have breakfast sandwiches, although sometimes oatmeal is added to them. And second breakfast is no exception. For lunch, somewhere from 18 to 20 hours, hot meals are required. It could be soups, fries, baked meat with potatoes. But for dinner, somewhere before bedtime, serve cold leftovers from lunch.
Regional culinary specialties will pleasantly surprise their variety. Even the same dish in different places in Denmark cooked in different ways. And this is not surprising, because the country represents a whole from the Jutland Peninsula and many islands Danish archipelago.
In addition to regional differences, seasonal division is interesting. recipes. In summer, shrimps, mussels, young potatoes, fresh vegetables and berries. Early Autumn – Celery rutabaga, mushrooms and forest game. Winter is the time for hot soups ripened beer, schnapps and herring.
Herring in Denmark is a special fish. She is not only the basis of prosperity anglers, but also occupies an important place in cooking.
Traditional Christmas salmon in salted test
Attention! Salty dough serves only for baking fish. Him do not eat!
Ingredients:
- flour – 600 gr;
- salt – 600 gr;
- egg – 3 pcs;
- salmon –1 kg;
- water – 225 g;
- lemon – 1 pc;
- dill – 1 bunch;
- yolk for lubrication – 1 pc.
Cooking!
- Knead the dough using salt, flour, eggs and water. Leave the dough in the refrigerator for 1 hour.
- Cut the fish on a skinless filet slightly larger than a mug lemon.
- Roll out the dough in a circle, 2 to 2.5 times more fish.
- Put a piece of fillet in the center of the dough, on top of a circle of lemon, then a few twigs of dill.
- Form the dough into a “bag”.
- Preheat the oven to 230 degrees, lay the “bags” on baking sheet, grease them with yolk.
- Bake for 40 minutes.
- Such fish can be served both hot and cold. Keep “bags” can be two days in the cold.
Smorrebrod
The greatness of currybread began with a banal slice of rye buttered bread. In those days, currybread was the food of the simple hard workers.
This is it today – the decoration of the menu, and the options for its preparation there are more than 350. According to some recipes, a sandwich is obtained multi-storey construction, sometimes reaching dozens in height centimeters. Such sandwiches do not bite. They are served on a plate and eat with a knife and fork, removing layer by layer. Besides adhere to the rule: first fish, then meat, then cheese.
Sandwich foods to the taste of the inexperienced traveler, may surprise you with their strange combination. However, many years of experience cooking smyrebredov assures otherwise. It turns out the eggs onions and salted herring, butter, mayonnaise, fried fish and cheese, pastes, slices of pineapple and meatballs, as well as much more – great get along next door on a Danish sandwich.
There are restaurants in Denmark today that specialize in sandwiches. Some of them have a long menu. up to 140 centimeters. They say that once an unfortunate one almost happened case with the visitor. He was so carried away by the choice that he nearly died from cramping.
By the way, many local restaurateurs consider it a matter of honor. to trace the path of the purchased product from planting to the finished dish. Such a reverent attitude to the quality of ingredients is a visiting card of the best Danish culinary specialists.
In addition to restaurants, there are shops that also specialize only in smyrebred. Their popularity is so It’s great that orders come even from abroad.
Sandwiches are always served salads. Especially popular in Denmark:
- Copenhagen salad. Boiled fish, pickles and fresh tomatoes in mustard sauce on mayonnaise.
- “Pasta” salad. Macaroni, slices of ham, cauliflower, celery root, boiled carrots.
- “Green salad. Green Beans and Herring.
Pate
Hepatic is considered the rightful king of Danish cooking pate. Every self-respecting Dane begins the day with obligatory currywort, spreading it with paste.
Varieties and varieties of its great variety. There is a goose pork and beef. With vegetables, mushrooms, seasonings and herbs, ham and nuts.
Main dishes of the day
Fish or meat is usually served as a meal of the day. Among the meat most popular is pork and lamb, a little less love enjoys beef. Traditionally, meat dishes are prepared here with adding vegetables. The dish must rely on the sauce.
A good example is pork stew with the addition of red cabbage, apples and plums. Braised beef is also popular. potatoes and peppers. Often cooked poultry dishes. One of my favorites recipes – pickled chicken with pineapple. A special delicacy Danes consider whale meat. Especially in the Faroe Islands, where whales are slaughtered annually.
In addition to meat, sausages, sausages, sausages, meat rolls, bacon.
All kinds of vegetable side dishes are served with meat dishes, like usually involving cabbage and potatoes. Both of these vegetables are enjoyed Yours faithfully in Denmark, as useful and long-stored products.
Fish in Denmark is a specialty product. The first is made from it and main dishes, it is salted, pickled, smoked, fried, and then all this stacked on a sandwich. Smoked eel prawns and rolls, braised flounder and fried salted herring, crabs – assortment of gifts the sea makes up a fair share of the Danes ’diet.
For dessert
Danes have a sweet tooth. They even manage to cook potatoes with caramel. And cook soups with strawberries and blackberries. And all kinds of jelly, jelly, cakes, buns, pies and pastries are always on the menu Private Dane. Often desserts are based on wild berries, with which Denmark is so rich. However, desserts are prepared with meat and fish.
The drinks
Danes are very fond of coffee. They just drink it exclusively in the evening, preferring tea or milk in the morning. Beer is a product here. national pride. They drink it themselves and willingly sell it for the border. Varieties such as Tuborg and Carlsberg are very familiar. many beer lovers. Of the strong drinks presented here schnapps.
The country has a very developed restaurant business. Various cafes, restaurants and taverns will gladly introduce those who wish to features of Danish cooking.
