Danemark

Smørrebrød

Buttered rye under herring, roast beef or shrimp, built in a fixed order and eaten with a knife.

Stegt flæsk med persillesovs

Crisp fried pork belly with potatoes and parsley sauce, voted the national dish.

Frikadeller

Pan-fried pork and veal patties, served hot with potatoes or cold on rye.

Flæskesteg

Roast pork with the crackling scored into strips, eaten at Christmas with red cabbage.

Rødgrød med fløde

Red berry compote with cream, whose name is used to catch out foreigners.

Æbleskiver

Spherical pancakes cooked in a dimpled pan, dusted with sugar and dipped in jam.

Wienerbrød

Laminated pastry with custard and icing, called Viennese bread at home.

Leverpostej

Warm pork liver pâté spread thick on rye with bacon and pickled beet.

Sild

Pickled herring in curry, mustard or dill, the first course at any lunch table.

Hakkebøf

Beef patty under a mound of soft onions with pickles and fried egg.

Biksemad

Fried leftovers of potato, meat and onion with beetroot and a fried egg.

Tarteletter

Crisp pastry shells filled with chicken and asparagus in white sauce.

Risalamande

Cold rice pudding with almonds and cherry sauce, with one whole almond hidden.

Koldskål

Cold buttermilk soup with vanilla, eaten with small dry biscuits in summer.

Flødeboller

Marshmallow domes on wafer, coated in chocolate and eaten in two bites.

Rugbrød

Dense sour rye packed with seeds, the structural base of Danish lunch.

Hotdog

A red sausage with remoulade, crisp onions and pickle from a street wagon.

Akvavit

Caraway spirit drunk cold with herring and followed immediately by beer.

Gammel Dansk

Herbal bitter drunk at breakfast on special occasions, without apology.

Julebryg

Strong Christmas beer released on one evening in November, marked in the calendar.