Travel Reference
In-Depth Information
The Scandinavian Kitchen, by Danish chef and media personality Camilla Plum, outlines
over 100 essential Scandi ingredients and 200 recipes. Plum is a household name in
Denmark; she runs an organic farm north of Copenhagen that's open to visitors on
Saturdays and Sundays. See www.fuglebjerggaard.dk .
Turf
Traditional Danish grub has a soft spot for the carnivorous. Pork (flæsk or svinekød) is ubi-
quitous, served as flæskesteg (roast pork), mørbradbøf (pork tenderloin) and comfort-food
favourite frikadeller - fried minced-pork meatballs commonly served with boiled potatoes
and red cabbage. Watch nostalgia wash over Danish eyes at the mere mention of crispy
flæskesvær (pork crackling), eaten as a salty snack and now back in vogue on some of
Copenhagen's trendiest bar menus. Equally wicked is æbleflæsk, a heady concoction of
fried bacon, onions and apples served on rugbrød (rye bread) best paired with dark beer
and snaps.
Beef (bøf or okse) is also popular, ranging from cheaper comfort-food dishes using
mince to expensive cuts of steak, often served with Béarnaise sauce. Hakkebøf is a dish of
minced-beef burger, usually covered with fried onions and served with boiled potatoes,
brown sauce and beets. Also finding its way back onto menus is pariserbøf, a rare beef
patty topped with capers, raw egg yolk, beets, onions and horseradish.
Surf
Expansive coastlines mean no shortage of excellent surf options. Herring (sild) is a staple.
Often served marinated in numerous ways, including in sherry, mustard, orange or curry,
it's also commonly served smoked, fried or charred. Cured or smoked salmon (laks) is also
prolific, a favourite dish being gravad laks; cured or salted salmon marinated in dill and
served with a sweet mustard sauce.
Then there's stegt rødspætte, fried breaded plaice, often served with parsley potatoes;
kogt torsk, poached cod married with mustard sauce and boiled potatoes; and the ubiquit-
ous fiskefrikadeller, pan-fried fish patties served with thick remoulade or tartar sauce and
fresh lemon wedges. Equally iconic is the majestic stjerneskud . Literally 'Shooting Star',
it's a belt-busting combination of both steamed and fried fish fillets, topped with smoked
salmon, shrimp and caviar, and served on buttered bread.
 
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