Salad with Duck, Apples and Walnuts

In Denmark, the month of October is the beginning of the hunting season. Danes enjoy hunting and eating venison, pheasant and wild ducks. I prefer to buy my duck, and I am especially glad for duck breasts. There are many ways to prepare them and they really good with apples. This is one of my […]

Grilled Chicken Salad with Tomato and Lemon

My husband and I grilled for the first time today. It is still cold here in Denmark, but like most Danes, we couldn’t wait for the grilling season to begin. We ate our dinner indoors. When I first came to Denmark some 50 years ago, nobody was grilling. It took several years for the Danes […]

Open-face Sandwich with Chicken with Curry Mayonnaise and Bacon

Poultry is always popular on an open-face sandwich. It is reasonably priced, widely available and sold in all kinds of cuts. Eating more chicken, which contains less fat than red meat, is a good solution to the fatty meat-dilemmas . Chicken has many of the same nutritional benefits as meat, In fact, chicken and turkey […]

Smoked Salmon with Asparagus

This both an open-face sandwich you can enjoy with a glass of white wine at lunch or a popular appetizer at dinner parties. It should be served on sour dough bread or white bread. These past few days I have been writing a lot about Danish open-face sandwiches. These delicious sandwiches are eaten for lunch, […]

Veterinarian’s Evening Sandwich

To make this sandwich, you have to have some liver paté which I gave the recipe for the day before. This  sandwich is called Dyrlægens Natmad in Danish and is one of the few named Danish open-face sandwiches. A veterinarian who worked for the Danish king would stop by  a well-known restaurant in Denmark every […]

Warm Liver Paté with Mushrooms and Bacon

Here is another popular open-face sandwich that can be eaten warm or cold. It is a baked mixture of liver, pork or kalve, some times both, lard, egg, onions, milk, anchovy, salt and pepper. It is baked in a form, but unlike French patéer or terrine, spreadable making it very popular with children. If it […]

How to make an open-face sandwich

 It is no secret, I am a big fan of Danish open-face sandwichs, also known as smørrebrød. These sandwiches are one of the most prominent features of the Danish kitchen. These delicious sandwiches were not found anywhere else, not even in the neighboring countries of Norway and Sweden until recently. Now they are popping up all […]

Lemon Marinated Salmon with Horseradish Dressing

Easter Sunday all the Danes are either eating an Easter lunch or an Easter dinner. This marinated salmon can be an appetizer for the Easter dinner or a part of the Easter lunch.   The technique of curing fatty fish evolved from a pre refrigeration era need to preserve seafood in a safe, flavorful way. […]

Spinach and Feta Pie

If you love pies, but hate to make the pastry to line the form with or you don’t have the time, filo pastry is a good solution. Filo pastry comes from the middle east and North African countries. Filo pastry is thin sheets of water and flour and can be bought in most supermarkers. Defrost […]

Shrimp Cocktail with Lemon Mayonnaise

Valentin’s day was introduced  by Pope Gelasius in the year 496 and man believes it  was named after the roman priest Valentin. Valentins greetings have been popular since the middle ages when the oldest love letter was a poem sendt in 1415 from Charles, Duke of  Orleans to his wife, while he sat prisoned in […]

Roastbeef with Pickles and Grated Horseradish

I always thought pickles should  be marinated in a vinagar brine which had been boiled awhile, thicken with flour and then poured over vegetables. Now I have found a recipe where pickles can be made in a matter of minutes without the brother of sterilizing jars and adding conserving products. It seemed  like all the […]

Fried Herring with Salad, Picked Onions and Capers

Fish is the next most important food in the world after corn and  rice. For some countries, fish is one of the few foods that provide protein. In Denmark. the Danes eat a lot of fish, mostly herring which is marinated and eaten on rye bread, also known as an open-face sandwich. It can also […]