Smoked halibut (Røget hellefisk)

Smoked halibut is a prized ingredient in traditional Danish cuisine that is characterized by its tender, but firm texture, and a deep, smoky flavor. It is usually prepared with Greenland halibut, a variety that is well-suited for smoking.

The fish is primarily salted and marinated before it is slowly dried, usually over beech wood. Served sliced, it is often used as a topping on open-faced smørrebrød sandwiches, and it perfectly pairs with various vegetables, creamy spreads, and fresh vegetables.