Frikadeller smorrebrod: Danish comfort food
Frikadeller, red cabbage and cucumber salad |
This particular smørrebrød is one of my own personal favourite ad-libs - the Danish equivalent for rummaging through the fridge late at night when you want to scrounge together something to eat. And it's definitely a classic winter sandwich, perfect after a long day of cross-country skiing.
Winter comfort food: Rushing home for après ski smørrebrød |
Today's Danish Diet Compass |
1) Dark Danish Rye Bread
2) Butter (or other savoury spread)
3) Meat or Fish
4) Vegetable Condiment (usually pickled, but fresh onions or sprouts are OK, too)
5) Beer (or akvavit)
If you are interested in today's honest-and-for-real Danish nutrition recommendations, as opposed to my made up ones, check out this link.
In terms of recipes, there is nothing new in this particular frikadeller smørrebrød that you can't already find among the pages of my blog, but for the record here are the components you need and links to their respective recipes:
- Buttered rugbrød (Dark Danish rye bread)
- 1-2 frikadeller, sliced
- 1 heaping tablespoon of rødkål (stewed red cabbage)
- Garnish of crunchy agurkesalat (cucumbers in vinegar)
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