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.
VARIATIONS OF Smørrebrød
MOST ICONIC Smørrebrød
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.
VARIATIONS OF Tarteletter
MOST ICONIC Tarteletter
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Lefserull med røkelaks is a popular Norwegian dish consisting of smoked salmon and lefse—traditional Norwegian flatbread with a soft texture that is easily folded and wrapped. The dish belongs to a broader group of lefse rolls (lefseruller), which are usually enjoyed as a snack or an appetizer.
This salmon version is simple, and it involves spreading the flatbread with cream cheese and then placing thin slices of smoked salmon on top of it. The bread is rolled into a thin log, which is then cut into smaller pieces and served. The dish is versatile, and it often includes salads or herbs.
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Gubbröra is a traditional appetizer originating from Sweden. It's usually made with a combination of anchovies, hard-boiled eggs, onions, sour cream, chives, dill, and white pepper. The salted anchovies are cut into small pieces and mixed with pieces of hard-boiled eggs, sour cream, chopped onion, and herbs.
The mixture is seasoned with white pepper and salt isn't needed because the anchovies are already quite salty. Gubbröra is chilled before serving, and it's then usually enjoyed over a piece of dark rye bread. This appetizer is often served late at night with schnapps or beer.
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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.
Nyponsoppa is a simple dessert soup that employs rose hips as its star ingredient. The dish is best prepared with fresh rose hip fruits that are cooked and puréed along sugar and (optionally) spices such as cinnamon and cloves. It can be enjoyed warm or chilled, as a lightly sweetened starter or a creamy dessert, when it usually comes with a dollop of whipped cream or almond macaroons (mandelbiskvier).
A sweet fruit soup traditionally prepared during holidays and for various celebrations in Sweden, fruktsoppa is often served on the Swedish Christmas buffet. This dish is similar to a fruit compote, composed of a combination of dried fruits, usually prunes, apricots, and raisins, tart apple slices, lemon slices, water, cinnamon, tapioca, and sugar.
Once cooked, the soup is poured into a bowl and traditionally served chilled, but it can also be served warm, at room temperature, or frozen, depending on the season. For added flavor, it can be drizzled with a small amount of rum or wine and flavored with a pinch of nutmeg or cloves.
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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.
Rødbetgravet laks is a traditional fish dish originating from Norway. The dish is usually made with a combination of salmon fillets, beetroot, sugar, salt, lemon peel, orange peel, dill, and aquavit. The grated beetroot is mixed with sugar, salt, lemon and orange peel, chopped dill, and a splash of aquavit, if desired.
The mixture is spread over the salmon fillets, which are then wrapped and left to marinate in the fridge. After 48 hours, the marinade mixture is scraped off the salmon and it is then cut into thin slices. The slices of marinated salmon are usually served with a flatbread and horseradish cream (horseradish, sour cream, salt, pepper) on the side.
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