Cuisine
The most typically Danish meal of the day is the traditional lunch or smørrebrød consisting of open sandwiches, usually on thinly sliced rye bread. Traditionally, the meal begins with fish such as marinated herring, smoked eel, crab, or breaded plaice filets with remoulade and moves on with slices of roast pork or beef, frikadeller (meat balls), hams and liver paté. The sandwiches are richly garnished with onion rings, radish slices, cucumbers, tomato slices, parsely, remoulade and mayonnaise. The meal is often accompanied by beer, sometimes also by shots of ice-cold snaps or akvavit.
In the evening, hot meals are usually served. Traditional dishes include fried fish, roast pork with red cabbage (the national dish), pot-roasted chicken, or pork chops. Game is sometimes served in the autumn. Steaks are now becoming increasingly popular.
Read more about this topic: Tourism In Denmark
Famous quotes containing the word cuisine:
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)