food of denmark tengda

Eva sole Tpr soles Tengda
One of the most interesting aspects of Danish food is the wide variety of attractive open rugbrød (Rye-bread) sandwiches or smørrebrød traditionally served for the mid-day meal or frokost. This usually starts with fish such as marinated herring, smoked eel or hot fried breaded plaice. Then come meat sandwiches such as cold roast beef with remoulade and fried onions, roast pork and crackling with red cabbage, hot veal medallions, Danish meat balls (frikadeller) or liver paté with bacon and mushrooms. Some typically Danish items are Sol over Gudhjem, literally 'sun over Gudhjem', consisting of smoked herring, chives and with raw egg yolk (the "sun") on top; or Dyrlægens natmad, 'vet's late-night bite', with liver paté, saltmeat (corned veal), onions and jellied consommé. Finally cheese is served with radishes, nuts or grapes. Lager beer accompanied by small glasses of snaps or aquavit are the preferred drinks for a Danish frokost.