Smørrebrød is a traditional open-faced sandwich consisting of buttered rye bread that is topped with numerous ingredients and typically accompanied by vegetables, herbs, and salads. Toppings include ingredients such as cold cuts of meat, cheeses, spreads, meatballs, caviar, and condiments such as mayonnaise.
This sandwich was invented in the 19th century by Scandinavian agricultural workers who would pack a variety of open-faced sandwiches for lunch–often made with leftovers from the previous night–in order to provide them with energy during the long working hours.
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View moreDanish tarteletter are crispy, pre-baked puff pastry shells used as containers for various fillings. They initially appeared in the late 19th century as a sophisticated dish which slowly became popular among all social classes. Even though these shells are typically associated with sweet fillings, Danes prefer to complement them with different savory ingredients such as meat, seafood, and vegetables.
Through history, tarteletter were incredibly popular and served at parties and banquets. Even though their popularity has recently diminished, they are still a beloved Danish dish enjoyed as a quick snack or a filling appetizer.
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These delicious mini-tarts consist of a puff pastry shell that is filled with a creamy combination of chicken and asparagus. Dating back to the beginning of the 20th century, this Danish classic is usually enjoyed as an appetizer, a light main course, or a part of a festive buffet table.
These tartlets sometimes include various vegetables and can be served either lukewarm or well chilled.
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This versatile liver pâté is one of the most common Danish spreads known as leverpostej. Since it is incredibly popular throughout the country, it appears in numerous varieties which differ in ingredients, flavors, and textures. Next to pork or beef liver, most types consist of lard and onions, but can be adapted with various spices and ingredients.
The pâté mixture is usually baked in rectangular pans and can be served lukewarm or chilled. Liver pâté has been present in Danish gastronomy since the mid-19th century and has initially represented an expensive meal, reserved only for the richest citizens.
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The name of this simple Danish dish is translated as bacon and egg cake. It is prepared stovetop with a thick batter that employs eggs, milk, and flour. When thoroughly cooked, strips of pre-fried bacon are neatly placed on top, and the whole dish is garnished with freshly chopped chives.
The dish is both prepared and served in traditional cast iron skillets and can be enjoyed as a filling snack, an appetizer, or a light main course.
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