aninra

This week’s post is all about rullepølse and asier , but before getting into explaining the recipes, I wanted to spend a few minutes provid...

Smørrebrød with flæskesteg and rødkål Danes love their pork, enjoying it in all kinds a ways, from sausage and rullepølse , to patés and cho...

In order to make Danish open-faced sandwiches, you need dark, dense rye bread generously slathered with butter. You can sometimes find decen...

Pickled Herring in Curry Sauce Last week, I was in India on business, business that is completely unrelated to this blog, yet the trip inspi...

Somehow, to me, gravad laks seems a little out of the realm of the traditional open-faced sandwich, because I can’t ever remember eating it...

Dyrlægens Natmad - takes time, but it's worth it! Dyrlægens Natmad , along with Sol Over Gudhjem , is one of the very few named Danish o...

Over the past few months, we've covered Danish open-faced sandwiches made from assorted herring and other seafoods, pork, beef, and othe...

One of the most popular Danish smørrebrød, fried fish filets served with remoulade on rye bread is served all across Denmark. This sandwich ...

This week's post will teach you how to make your own homemade Danish liver paté, called leverpostej , and provide you with a few example...

Sprængt oksebryst is corned beef Danish Style, and is so easy to make that I am ashamed at myself for taking so long to get around to this ...