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Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...
The bread is usually buttered and topped with soft or creamy cheese, sausage, pâté, cured cold meat or jam. On festive gatherings or when time permits, as on Sundays, for example, a variety of bread rolls can be included as well as wienerbrød, as Danish pastry is known in Denmark.
Flæskesteg med rødkål (roast pork with red cabbage) is also served cold on dark Danish rye bread as an open sandwich, known in Denmark as smørrebrød. The thin slice(s) of pork should, of course, be served with their crispy crackling. [5] The sandwich may be decorated with red cabbage, prunes, a slice of orange and pickled cucumber. [6]
This is a list of Danish sweets and desserts. The cuisine of Denmark refers to food preparation originating from Denmark or having played a significant part in the history of Danish cuisine. Denmark also shares many dishes and influences with surrounding Nordic countries, such as Sweden , Finland , and Norway .
Hash in Denmark, known in Danish as biksemad (roughly translated, 'tossed together food'), is a traditional leftover dish usually made with pork, potato, and onion, and served with a fried egg, Worcestershire sauce, pickled red beet slices, and ketchup or Bearnaise sauce. The coarsely-diced ingredients, rather than being mashed into a paste ...
A Danish pastry (Danish: wienerbrød [ˈviˀnɐˌpʁœðˀ]) (sometimes shortened to danish, especially in American English) is a multilayered, laminated sweet pastry in the viennoiserie tradition. It is thought that some bakery techniques were brought to Denmark by Austrian bakers , and originated the name of this pastry.
Afrikaans; العربية; Aragonés; Azərbaycanca; Беларуская; Беларуская (тарашкевіца) Български; Català; Čeština
A Norwegian dish exists of the same name, but is made of wheat flour, milk, beer and sugar. This yields a pale result. It is very rarely eaten today. In Denmark, it is called norsk øllebrød (Norwegian Øllebrød). The Finnish porridge mämmi is a similar traditional dish, made of barley malt.