Ya! You start with the fish, then the meat and finish with cheese. You can save the cheese for after desert as an extra plate. And when the soup is served you need to leave. Because after the soup the party is over.
I always start with my favorites! Tradition be damned! It leaves room for the less tasty smørebrød, because after 2 slices you are starting to get pretty darn full.
I know that usually you start with "sild" but i also find being such a strong taste so takes away from more mild stuff like "rejemad og røget laks og røget sild" but my advice is to always eat the mild stuff first.
The kind of smørrebrød you eat in the video is what we Danes would call "højtbelagt smørrebrød" - directly translates to Highly coated smørrebrød. That kind you often get at big lunchens og special events. Most Danes eats smørrebrød at lunch, but those are called håndmadder, mening hand food (able to eat without fork and knife). Those kinds don't have as much topping, but are more simple. The leverpostej you got could probably provide leverpostej to 4-5 håndmadder.
@@TravelinYoung There are small smørrebrød shops here and there that make more simple and much cheaper smørrebrød. These shops cater more to the working public and college students who just come by and buy 4 pieces for lunch etc. If you look around especially around Nørrebro you will find them. The smørrebrød you get in Torvehallerne is fine but pretty expensive. Check out dragor-rogeri.dk/ When things are back to normal, go out there and try their freshly smoked herring.
Traditionally you start the smørrebrødsbord med fisk (Alt godt fra havet). So it is usually: Herring, (marinated white and red) Fiskefilet (deboned fish in batter), eggs and shrimps and then it becomes personal taste on how to proceed. Always leave room though. Cuz once you’ve had smørrebrød, cheese in all varieties on toast, crackers and biscuits are usually ending the lunch. And fastelavnsboller is not eaten with knife and fork. If you’re not greasy and dirty after eating one, you’re doing it wrong. 😂
You mentioned Frikadelle.. there is a difference between a frikadelle and a fiskefrikadelle: first one is made from pork, egg, flour and onions; 2nd one is made from minced fish (usually cod but sometimes coalfish, salmon or a mix)
Kvæde is a unique species related to pears, that’s normally used for desserts or jam. Produces a sweeter, frutier kind of snaps. Try instead a Porsesnaps - mild and spicy.
@@MadsKristianOvergaard Good info, im danish myself and I love Porsesnaps because of the weird kind of natural sweetness it has. Ill definately try out Kvædesnaps, never even heard of it as a snaps before. :)
Er kvæder pærer? Altid forstået det som en slags æble, der giver sur mave hvis man spiser det råt.. De ligner endda madæbler, bare mindre. Min far har en busk i haven og har prøvet dem.. De er bestemt ikke behagelige, uanset hvor modne de er
I feel like there should be a national program where you can sign up as a Dane and then you get assigned a new-comer and like, show them around and introduce them to the food and culture
It's been tried a bit. When I worked as a tourist assistant: "Meet a Dane", but that was in the days before social medias, so it was up hill. I've actually thought about a tourist thing a like: Meet a Collegue as there seems to be an interest for Danish work culture. If you're an electrician, go meet a Danish electrician! If you work in a food factory, go meet a Danish one, etc. Perhaps it could improve work environents world wide a tiny bit, if some could say "But in Denmark they ..." Do you guys out there think there could be an interest?
Stjerneskud (Shooting Star) is both steamed and fried plaice on toast, with salad underneath the fish, with shrimps and lump-fish roe on the top. 😊 It’s considered a starter dish in a traditional danish 3 course meal, rather than a type of smørrebrød. (Mainly because it lacks the ryebread) Great videos! We love watching everyone of them 😁👍💪🇩🇰
Just a little hint, "ø" is pronounced like the "i" in bird, or the "ea" in heard, or "e" in herd. "æ" is like "eh", so "mæ" would be "meh", or like "ai" in chair. "å" is almost like "oa" in board. Cheers
@@TravelinYoung Here, you can use the IPA chart website: www.ipachart.com/ It's the International Phonetics Alphabet. That is, the thing you see used in dictionaries and at the beginning of many Wikipedia articles when they show how to pronounce words, like names and such. The Æ, Ø and Å sounds should be on there. Only problem is, they don't all have those letters on there, specifically Æ and Å have different ones in IPA. But the sounds are still on there LOL.
As a dane I loved watching this 😁 It's so interesting to me to see how others perceive us, and the danish culture! Thanks for making the video! Also well done on the pronunciations on "smørrebrød" and "fastelavnsboller" - two very weird words when you think about them! But both are lovely food, to me! I am not an overly big fan of leverpostej either. But I love smørrebrød. And I KNOW - the fastelavn history is crazy (?!) - but today it's just a nice school day made festive with candy and fastelavnsboller and dressing up ☺️ Sidenote - in denmark we have another form of fastelavnsboller, also round but with a line of frosting, and jam in the middle. Those are better, to me, and not that dominated by whipped cream.
a little tip: when you eat Smørrebrød, its a good idea to use steak knives - i.e. with the roastbeef - its easier to cut throu without destroying the whole setup - skål :)
Roastbeef is the best to test your teeth, eat it without fork and knife, just hold it in your hand and see if you can chew off a decent bite or if you end up with everything in your mouth (or in your hand) in one bite... ;-)
Once again, thanks for sharing, your personality is good entertainment in these work-at-home days :) The "frikadeller", is actually a "fiske frikadelle", because it's made with minced fish, where the regular "frikadelle" is with pork and sometimes pork/veal :)
... and I like them much better hot, fresh off the pan. You should have chosen the smørrebrød with "fiskefilet" in stead (fish filet). When you get a package of assorted smørrebrød to my experience this is the one people allways rush to get first :-) Both go with remoulade (also now known as "the yellow stuff) on top.
Thanks for a fun video. Enjoyed it. Remember: Always eat the fish first. Regarding snaps, I also make snaps, but originally Danish snaps is a neutral one. Everyone have their own recipes, but if you want to taste the real snaps taste together with smorebrod, just choose a neutral on (witch is alcohol with cumin). The neutral snaps will always be a kind of clear color. Enjoy :)
Binging your videos - Love your exploration of Danish culture with your easy-going and curious attitude mixed with a healthy dose of foreigners’ perspectives on quirks and acquired tastes that we Danes sometimes take for granted. Please keep it up
Fun fact: Dogs in Denmark was in the old days fed alot of rugbrød with leverpostej and the cheapest leverpostej you can find in the store, is often referred to as Hundeleverpostej (dog liverpaté) because of that :D My dogs loves it too and on their birthday, ill make them "cake" made out of ryebread and liver paté covered in dog treats and birthday flags of course :P
@@TravelinYoung I understand you don’t like leverpostej - Leverpostej is actually a bit disgusting (made by liver and fat!), but as a Dane I guess I am not allowed to say that because leverpostej is really part of our culture (and then it is just the way things are!). It is served to children from a very young age.
Our old dog got a warm liverpaté for his birthday, and he though it was a great idea. He didn't understand why there wasn't warm liverpaté for him the next day though 😊🐕
There is even a rule of the succession, in which to eat the smørrebrød: first the pickled herring, then the fish, then the warm dishes, then the cold servings, then cheese, then fruit salat, if served (it’s not done so frequently any more). Kvæder are hard fruits, growing on tough bushes. They generally come in two variations: pear-kvæde and apple-kvæde. Can be used for marmelade and snaps, but they are not good for eating raw.
May I suggest, when you show the item for example smørrebrød... You film it in a better angel, so it is represent ed better and we Actually can see how it looks in detail on your plate. I think a deviled egg with shrimp Will taste amazing. There is different kinds of fastelavnsboller. Always a Joy Watching you in action. 😊👍
Good idea, I should have taken a picture of each one and showed it when we were talking about it. And I agree, deviled egg seems like it would be awesome with shrimp!
Here in DK we do actually have not one but two Napoleon's. One is a Napoleonskage (Napoleons cake) which is a crust at the bottom, then a thin layer of raspberry jam, a layer of custard and whipped cream at the sides. Then a layer of crust, decorated with a thin layer of frosting and piped whipped cream. The other cake is a Napoleonshat (Napoleons hat) which is a puff pastry, with a spoon of marcipan in the middle and then the puff pastry is folded into a triangle, when it's baked, flat side is dipped in melted chocolate.
That deviled eggs with shrimp is actually really common in sweden. We usually don’t do the whole deviled part, just halved eggs with mayonnaise, shrimp, roe and dill. It’s a great!
@@TravelinYoung another thing to that tradition is to start with a bite of fish and then a drink of snaps, because the fish needs something to swim in :)
Schnapps is the Canadian way to say snaps. Snaps here are a type of pea pod. I’m learning Danish this year on Babbel, thus my interest! A trip to Scandinavia is in my future.
Kvæde is a fruit we have on a kvæde bushes here in Denmark. And it smells nice but we dont eat it raw, but use it in snaps and marmalades and stuff like that!
Solæg!!!! They are soooooooooo good. Went to Sønderjylland on vacation once. Started of by making a bowl of about 30 solæg. Dayum!!! Didn’t last the 5 days we were there. 🤤
As a dane i love to watch these kind of videos. theres just one thing i have to point out: In denmark u dont do half glasses of snaps. they have to be filled to the rim :) Kvaede is like an apple, used "back in the day" as food and for alcohol and grew everywhere in both town and in the wild. kvaede is not a typical "fruit" anymore.
I can't help but suggest you try warm leverpostej on rugbrød. The leverpostej only needs about 45 seconds in a microwave to be heated. It is so nice :)
As a Dane Living in Spain i Miss leverpostej 😅😅😅.we only Have pate here and its diskusting.i alsoe Miss rugbrød ❤.the rugbrød here can Last 3 mounths and taste bad.its from Germany 😂😂
OMG! I just found your channel by browsing. When you mentioned aebleskeevers I almost dropped! My Grandmother came here (USA) from Copenhagen, Denmark in the early 1900s (I'm 62), so anyways we grew up on aebleskeevers and I still make them. We have always eaten them hot, torn open with melted butter and sugar on them, YUM!!! Some put jam on them but I definitely prefer butter and sugar. I could literally eat dozens upon dozens of them!! Do you have a video on ebleskivers? 👍
Not specifically now, but we mention it in a few of our Christmas videos as we always get when in a market. We did buy a pan with the idea of making some at some point. Maybe I will wait until the summer once everyone has forgotten about them from Christmas time :).
11:37 - Don't be sorry that there are toppings you don't like (in this case the fish cake/fiskefrikadelle). I don't like fish myself (I can eat pickled herring and mackerel in tomato), so I absolutely know where you're coming from. And I suspect your wife is right, in that if you like fish they don't really taste fishy, but if you don't like fish, they absolutely do.
I'm a dane and not that into cold leverpostej either, but I do love it when it's warm, like just baked or heated with bacon and mushrooms. That is a main stable at christmas lunches, and it's awesome ! You should try it warm.
Chutney... Hehe.. remolade is actually full of pickles :) You guys are cute and it's nice to see an honest try and something quitisencial danish. Hugs from a dane in america
Æbleskiver with icecream... That ´s definetly something i have to try :D So funny to see your videos as a Dane living abroad now... Its really all the strange stuff you start to miss from DK.
The snaps you had was with kvæde, witch is a fruit that was commonly grow in gardens and on farms in Denmark. It's kind of a combo af appel and pear. The tricky thing is that they often wouldn't have the time to properly ripen in the short danish summers, so they were usually harvested before their peak and finish riping indoors or was preserved in different ways. Among these was flavoring for tea and snap. I just found your page, and I very much enjoy the content. Enjoy Denmark 🇩🇰
Hey. It’s so nice to see and hear you. Smørrebrød is butter and bread (often white bread, but you can do rugbrød - it’s too soft for me eating the first scenarie) but smørre means spreading the butter on a surface. When you do smørrebrød at home, you can put none or a little amount of butter on the bread. Bying smørrebrød, there is a lot of butter 😝 Frikadelle is roasted meatball - and we love it warm and the way our mothers use to do it 😜 Fastelavnsbolle is only to buy in january and february. BUT why do you drink alkohol instead of normally coffee ☕️ See you 🤓
If you haven’t tried it yet ask for “Dyrlægens natmad” and leverpostej you can have the french which is more creamy texture(I’m Danish and can’t stand it- my daughter is 8 and will devour it all...)
There are different types of leverpostej. Some types taste heavily of liver while others not so much. Try warm leverpostej with crispy bacon on top. The normal order of eating smørrebrød is always herring first followed by other fish and seafood products. After that, you decide for yourself. You normally end with white bread with cheese or various types. Snaps is especially for the herring but goes well with smørrebrød in general.
Fun. Smørrebrød can certainly be a treat. Especially when you have snaps. Btw. Kvæde is apparently quince in English. I don't recommend that you dive into traditional Danish cuisine. As kitchens go, classical danish is fairly uninteresting. But if you want to, look for the following dishes : gule ærter, æbleflæsk,stegt flæsk med persillesovs, medisterpølse, øllebrød, forloren skildpadde. And of course frikadeller and fiskefrikadeller.. On the other hand I do recommend that you go to a restaurant to try out New Danish cuisine. It is quite remarkable.
@@TravelinYoung It’s kinda hillarious but for about 5-6 years ago there was a nationwide poll about the Danish national dish and up to that poll slash election there was some kitchen chiefs in the national tv with their suggestion to the dish. Naturrally they chose some posh eating way above what you could and would think was “for the public” so you can imagine their disappointment when the votes fell for “Stegt Flæsk with potatoes and persillesovs”. They were shattered to pieces. It wasn’t a aquired eat but just common eating. 😂 And best served as “all you can eat”. Which litterally means “ALL you can eat. 🤩
Very nice selection there. i do understand if its a bit much to eat "store bought" smørrebrød but you also have to remember that the "store" ones are basicly the XXXL version of what home made is like. Like a childrens version of home made smørrebrød for school lunch would be like 4 half slices with like a thin "like butter" pasted leverpostej, thin sausage, thin potato etc. & is certainly not eaten with a knife & fork. Getting the "supersized" store/christmas/business versions with like a half a inch of leverpostej is supposed to be a half or even a whole meal. Also fiskefilet (deepfried fish), ål (eels), mørbradbøf (tenderloin steak with mushrooms) & similar is kinda special stuff is "store only" & you dont see that at home (excepts perhaps at christmas). To be hournest most people at home probably does some incredible non-imaginative quick stuff like cheese, chololade, sausage, beef meatball or similar immediate thin slice or quickly buttered on things. We do have a lot of fish related easy to do things too like a slice of Torskerogn (cod roe) (from a can) with remulade or Makrel i tomat (mackerel in tomatosauce)(from a can) & in general a whole bunch of Fiskefrikadeller (fish meat buns) in mixed quality (the expensive ones are the best of cause). Røget Torskerogn (smoked cod roe) is something i dont get that often but is definately one of my favorites its a bit expensive & you can usually only find it at bigger stores or at a delicatesse/fishmonger.
A tip to learn to love leverpostej: Try it warm. Buy a good leverpostej, turn it upside down and put it on a baking sheet. Heat it up for 10-15 minutes. Serve it on rye bread with any combination of bacon, fried mushrooms, beets and fresh cucumber. I am personally a fan of Dijon mustard as well. But yeah warm leverpostej is a winner!
About smørrebrød and specific ways to make them. Imo the key thing about smørrebrød is customizability. You can make them however you like, and pair them however you want. However, there are still certain classics that Danes might give you some banter for if you don't make them "correctly", especially if your goal is to try some authentic Danish smørrebrød. Also, we've got several different types of leverpostej, The french one is smoother, and seasoned more, so if you're not a fan of the gritty finish from a "grov" postej, try the french one - the seasoning also dampens the iron taste from the liver
don't fret about the amount of alcohol with your smørebrød. you are just having a small danish julefrokost / påskefrokost. its totaly fine having any time of the year. very danish ;)
Smørrebrød does not have to be as extravagant as the ones you selected. Simpler ones can taste so good (at least if you have the taste buds for it). I like the basic potato smørrebrød. Rye bread with butter. Sliced potatoes with a dap of mayonnaise. sprinkle with onion rings. Roasted onions and chives. Plenty of salt and pepper. For variation slice some tomato rings and mix them with the potatoes. Google images for kartoffelmad to get an idea of what this looks like
@@TravelinYoung There is lots of good snaps to try for the smørrebrød. The traditional one Id say is "Rød Aalborg" or translated "red Aalborg". Other good ones are Porse Snaps "galke snaps" or Tormentil snaps "Portentilla snaps. Thanks alot for a good video, and damn you.. now I need to find a place to order smørrebrød during the quarantine..
@@TravelinYoung It is a bit popular in Denmark to make your own snaps. People go out and pick some herbs or buy them. Put them into vodka (typical or some liquor without taste) for some months. Red Aalborg is the most common commercial snaps which working people drank ½ l (at least) in old days to endure a 12-16 hours hard working day with tough physical work! Snaps was very cheap then. Other commercial brands are “Gammel Dansk” or “Jægermeister”. Be careful with them :-)
The snaps you're drinking is a Kvædesnaps. So to add flavour to the snaps, they have added quince. Its not really a typical snaps for smørbrød. You should do a snaps tasteing :) But I can recommend porsesnaps instead (Made with Myrica)
Great video! Hopefully close up shots of the food next time? Also a link to the market or the name of it would also be great in the description. Would love to visit one day.
1st time viewing a video. You should check out Vandkunsten Sandwich Rådhusstræde. I think they are open for take away, and their sandwhiches are really good, and heavy. Okay, the thing is, when you store buy smørrebrød, they are usually huge, and with various toppings, and they rarely smear the liverpostej, which just makes it heavier, and less tasting(IMO). Because if you smear liverpostej, it both tastes better, and you can just put on a few slices of cucumber on it, or rot beats, and then its small enough to eat with your fingers
I definitely get funny looks from my husband when I make my own version of smørbrod. Also, when I want 'breakfast bread' when it's not breakfast time. 😸
I love seeing your videos on denmark. I must admit that i have never before seen someone drinking shots together with Fastelavns boller. I normaly goes with the afternoon Coffee. But maybe us danes should try it with shots. The leverpostej can be quite a challenge on smørbrød as they often put so mutch on it. If you are up for a second try, i would reccomend you to try the warm one either on a piece of toast or ryebread. The smørbrød normally dont have names except for the "Stjerneskud" that one is two plaice fillets on a piece of bread. One fried and one steamed and then topped up with shrimps. I wish you all the best here in Daneland.
Like the video. Really nice to hear something different about our little country :) Tastes are just different and also very regional based. Take a look at what is made in the American Master chef, and the Danish one levels are very different. Where do you get your general input to what to do and try, other then posts on youtube? Kvæde is a small frugt. You can also get it for tea. It looks like a small apple, and is often with in combination with apples in tea flavous. It is very common to make your own tastes for snaps, by putting berries, nuts or other ingredients into the snaps or akvavit, to change it away from the standard cummin taste (which I saw you already tried :) ) Hope you are well
Thanks! We get input from folks here in the comments and friends in DK. We also often do things that we are just interested in or find fascinating. It is a decision that often boils down to what we are most excited about.
its pickles not chutney :) And you can get Napoleon cakes, there two types of Napoleonskage its the one with whipped cream and so (it vary from bakers what type of fruit is used, some use raspberry, some prunes and some might use red currant), and Napoleonshat
Frikadelle is normal meat balls (little bigger/flatter than what you normally think when you think about meatballs). Best with a crunchy crust. With fish it's explicit called FiskeFrikadelle. And I'm surprised you didn't get the most popular smørrebrøds versions.. Rødspættefillet med remoulade! Remoulade is a very distinct danish thing you can't really find anywhere else in the world. Would have been a better fish variant. But that is really sooo much better when you get it fresh made since it's deepfried fish. It's not as great cold.
Back in 2003 I went to NYC on holiday and on the plane they served smørrebrød. The american girl next to my took her egg and shrimp and slammed in on top of her liverpaste and saltpork (the vets midnight snack) and ate is as an "american" sandwich. That was hard to watch.
once the restaurants open up again i would recommend that you try going to some of the old school smørrebrøds restaurants, not just the posh tourist places. i can recommend one called "husmands vinstue", you'd need to make reservations for most of the smørrebrøds restaurants, since they are very popular and they usually close around 4pm
Torvehallen is my kryptonite. I go in there and want to spend my monthly paycheck. Especially at Del Toro because they have Jamon Iberico which is insanely good but also $$$$$$$$$$$$$$$$$$$$$$$$
The bakeries have Napoleons here too. Recktangular cake with White glace on top and cream in the middle. Around Christmas many Danes have a tradition of gathering family and/or friends to a "Julefrokost" Christmaslunch. It's not the place to be if you don't like a lot of fish and snaps/beer. Christmas is often called "the feast of the Kids". Julefrokost is "the feast of the grown ups. By the way, snaps tastes better if you eat a bite or two first before drinking. Snaps traditionally goes with the fish and later with the cheese. Traditionally we eat all the fish dishes first (often 5 or 6 kinds and it is allowed to quarter your rugbrød). IT gives 5 or 6 excuses to say Skål 😉. Then the Meat dishes both cold and some warm and finaly the cheese. It's also tradition that your employer invites you and you colleages to a julefrokost at the compagny or at a restaurant out in town. But that is usually not a smørrebrød event.
Yes!! I will find my cake :). Julefrokest is a fun experience. We've done them at work before and would have this year if not for Corona. But Miranda and I decided to do a full meal in Aarhus before this locked down again. We tried everything! ruclips.net/video/zhyuU7OgWkg/видео.html
@@TravelinYoung Here's a tip ; Blend 3 pieces of pickled herring with the same amount of salted butter. Spread thinly on fresh rye bread. Garnish with pickled onion rings if you feel brave.... 😉 It's a good way to be introduced to eating herring. As for leverpostei ; spread rather thinly on sourdough bread. Top with some tyttebær. 🤗
Ah kvæde snaps. It's great. It's basically a kind of herb you can find in nature here in Denmark. So it's just a plant you can use to make spiced snaps. By the way. Snaps isn't a shot. But these days not many people enjoy snaps sadly.
Kvæde = Quince, i think ☺️ Its so good to see "blowin danes" (meant in the best way) like you to take on the "dansk højtbelagt smørrebrød" challenge - my mouth was watering 😇👍😁 As someone one said earlier: fishes before meat... Beer and snaps goes well down with this food 🤭😁
Promise to not give up on "Leverpostej" as there are quite few different variants. Some smoother than other. "Stryhns" which you get in the supermarket does have more variants. I suspect as you mention that yours on the dish is heavy chumped, where the smooth "leverpostej" can be more mild. Try the yellow "fransk" french postej from Stryhns :) Not every danish are fund of the high amount of toppings and totally agree the mayo could be reduced a bit. But suggest you try the ham or the pork roulade ("Rullepølse") next time and remember that you can also get the same on white bread. Often called a "pålægs kagemand" which translate more or less to cold-cuts cake bread. Popular at dinner parties Very enjoyable to watch you guys and looking forward to more vieos
If there’s stuff you want help translating or getting more knowledge of then put a link to it or as questions in the description below. Your RUclips community can probably help your quickly.
Downing snaps without even blinking - but having trouble with leverpostei and onions 😂
BRUH
😄🤣😂
yeah that was unexpected i had expected a reaction to the snaps
I think they are more viking than they realise. 😁
hilarious leverposteij is soo good!
I’m Swedish and my favourite Smørrebrød is the one with liverpate,fried bacon and meatjelly 😋
It's also good with some white fried mushrooms ^^
In Denmark it is a tradition to start with anything fish- or seafood related and then go on to the remainder of the smørrebrød.
Ya! You start with the fish, then the meat and finish with cheese. You can save the cheese for after desert as an extra plate. And when the soup is served you need to leave. Because after the soup the party is over.
I always start with my favorites! Tradition be damned! It leaves room for the less tasty smørebrød, because after 2 slices you are starting to get pretty darn full.
Precis! Vi gör samma sak uppe hos oss, med brännvinsbordet, smörgåsbordet, och julbordet. Fisken först.
It’s a fruit called quince - Can be from a tree or a Bush
I know that usually you start with "sild" but i also find being such a strong taste so takes away from more mild stuff like "rejemad og røget laks og røget sild" but my advice is to always eat the mild stuff first.
danish people when they see a video about denmark: im gonna watch this
thats not even a lie.. im Danish and i really thought that when i saw the vid
I'm so danish that i actually searched for smørrebrød reaction.. xD
Jeg er også dansk
Det er jeg ogs
Also danish here :D
The kind of smørrebrød you eat in the video is what we Danes would call "højtbelagt smørrebrød" - directly translates to Highly coated smørrebrød. That kind you often get at big lunchens og special events. Most Danes eats smørrebrød at lunch, but those are called håndmadder, mening hand food (able to eat without fork and knife). Those kinds don't have as much topping, but are more simple. The leverpostej you got could probably provide leverpostej to 4-5 håndmadder.
Makes sense for sure. We had a thinner layer during our julefrokost and it was much better.
@@TravelinYoung
There are small smørrebrød shops here and there that make more simple and much cheaper smørrebrød. These shops cater more to the working public and college students who just come by and buy 4 pieces for lunch etc. If you look around especially around Nørrebro you will find them.
The smørrebrød you get in Torvehallerne is fine but pretty expensive.
Check out dragor-rogeri.dk/
When things are back to normal, go out there and try their freshly smoked herring.
@@TravelinYoung I’m not really into the full smørrebrød. I like “håndmadder” a lot more. At the moment is popular the sell a three piece håndmadder.
håndmadder er prol
@@TravelinYoung yup the layer on bought leverpostej smørrebrød is often grossly thick
Traditionally you start the smørrebrødsbord med fisk (Alt godt fra havet).
So it is usually:
Herring, (marinated white and red)
Fiskefilet (deboned fish in batter), eggs and shrimps and then it becomes personal taste on how to proceed.
Always leave room though. Cuz once you’ve had smørrebrød, cheese in all varieties on toast, crackers and biscuits are usually ending the lunch.
And fastelavnsboller is not eaten with knife and fork. If you’re not greasy and dirty after eating one, you’re doing it wrong. 😂
I didn't realize there was an order of operations! Tak for the tips!
@@kellyasims There is tradition, but ofcourse you can eat in any order you prefer ;-)
You mentioned Frikadelle.. there is a difference between a frikadelle and a fiskefrikadelle: first one is made from pork, egg, flour and onions; 2nd one is made from minced fish (usually cod but sometimes coalfish, salmon or a mix)
Kvæde is called "quince" in english and it's a kind of pear but more sour.
Not very typical snaps for smørebrød, but you really did good. But maybe take a zip of beer with the leverpostej.
Exactly true. I think one of the more common uses of it is in tea. Which is personally think is very tasty.
Kvæde is a unique species related to pears, that’s normally used for desserts or jam. Produces a sweeter, frutier kind of snaps. Try instead a Porsesnaps - mild and spicy.
@@MadsKristianOvergaard Good info, im danish myself and I love Porsesnaps because of the weird kind of natural sweetness it has. Ill definately try out Kvædesnaps, never even heard of it as a snaps before. :)
Er kvæder pærer?
Altid forstået det som en slags æble, der giver sur mave hvis man spiser det råt.. De ligner endda madæbler, bare mindre.
Min far har en busk i haven og har prøvet dem.. De er bestemt ikke behagelige, uanset hvor modne de er
I feel like there should be a national program where you can sign up as a Dane and then you get assigned a new-comer and like, show them around and introduce them to the food and culture
That is a super interesting idea. It would help folks connect to the culture and society more.
It's been tried a bit. When I worked as a tourist assistant: "Meet a Dane", but that was in the days before social medias, so it was up hill.
I've actually thought about a tourist thing a like: Meet a Collegue as there seems to be an interest for Danish work culture. If you're an electrician, go meet a Danish electrician! If you work in a food factory, go meet a Danish one, etc.
Perhaps it could improve work environents world wide a tiny bit, if some could say "But in Denmark they ..."
Do you guys out there think there could be an interest?
I've been thinking: Isn't that what "Venligboerne" is all about? I' m not on fb, so now the ball is in your court, Arthur :-)
Der er en forening, der altid søger folk. Kan ikke huske hvad den hedder.
You always
Stjerneskud (Shooting Star) is both steamed and fried plaice on toast, with salad underneath the fish, with shrimps and lump-fish roe on the top. 😊
It’s considered a starter dish in a traditional danish 3 course meal, rather than a type of smørrebrød. (Mainly because it lacks the ryebread)
Great videos! We love watching everyone of them 😁👍💪🇩🇰
1 thing missing = beer! 🍺🙂
yup agreed
Jepp, en god elefant fx 😉
Just a little hint,
"ø" is pronounced like the "i" in bird, or the "ea" in heard, or "e" in herd.
"æ" is like "eh", so "mæ" would be "meh", or like "ai" in chair.
"å" is almost like "oa" in board.
Cheers
Thanks for the tips!
Skååål!
@@TravelinYoung Here, you can use the IPA chart website: www.ipachart.com/ It's the International Phonetics Alphabet. That is, the thing you see used in dictionaries and at the beginning of many Wikipedia articles when they show how to pronounce words, like names and such. The Æ, Ø and Å sounds should be on there. Only problem is, they don't all have those letters on there, specifically Æ and Å have different ones in IPA. But the sounds are still on there LOL.
"å" is like "åh åh åh åh åh åh åh åh" in Seven Nation Army
Or "å" could be like "oa" in boat! : )
A+ for the effort of pronouncing smørrebrød 😀
Haha, thanks!
@@TravelinYoung have you tried warm leverposteg on toast it is bomb.
also instead of fish cake's, try fried fish fillet.
@@bardedkgaming2529 Not yet, but I will.
Dont forget bacon og rødbeder for that meal
@@mrmumrik8722 fy for fanden til rødbeder, bacon og svampe er bedre
Ohh, you need a cold beer with the snaps and smørrebrød :-)
Yea! You absolutely need beer with smørrebrød and snaps!
Yes... a classic.
It's funny to see someone not likeing leverpostej. I think a Dane would loose citizenship if they didnt like it haha
it's on the citizenship test and disliking it is a criminal offence
I dont like IT........shit....
You can fight me for my citizenship fool i only eat this stuff as a last resort of survival
@@adv5755 the frogmen would like to know your location
@@thedrunkendane8597 hahaha oh no
The fishcake is called a "Fiskefrikadelle" and not just a "Frikadelle" :D
Yup. Frikadelle is made with meat.
As a dane I loved watching this 😁 It's so interesting to me to see how others perceive us, and the danish culture! Thanks for making the video! Also well done on the pronunciations on "smørrebrød" and "fastelavnsboller" - two very weird words when you think about them! But both are lovely food, to me! I am not an overly big fan of leverpostej either. But I love smørrebrød. And I KNOW - the fastelavn history is crazy (?!) - but today it's just a nice school day made festive with candy and fastelavnsboller and dressing up ☺️ Sidenote - in denmark we have another form of fastelavnsboller, also round but with a line of frosting, and jam in the middle. Those are better, to me, and not that dominated by whipped cream.
I might need to track down some more festelavnsboller before they disappear :). THanks for watching and commenting!
Dane here. No hard feelings for the liverpåstej. You'll either love it or hate it. There really is no in between. 👍
"Kvædesnaps" means quincesnaps. So its snaps with quince (apples sturdy, weird and not so sugary cousin).
"Shooting star" is White bread with mayonnaise, fish fillet, shrimps, caviar and lemon😊 sometimes also with White Asparagus and karse(a herb)😊
It´s real name is "Stjerneskud" - taste realy good:-)
Præcis Keld😊
Its from Juri gagarin visit to denmark
It's not a stjerneskud unless there are 2 kinds of fish. traditionally breaded Flounder and boiled cod, but smoked salmon is also often used.
I believe karse is chia in English 😊
Rugbrød makes you big and strong. When you use your body, like riding a bike or rowing a boat, we cales it "rugbrøds-motor". (Motor = engine!)
Tror godt de ved hvad motor er hahaha
a little tip: when you eat Smørrebrød, its a good idea to use steak knives - i.e. with the roastbeef - its easier to cut throu without destroying the whole setup - skål :)
Good idea, makes sense!
Roastbeef is the best to test your teeth, eat it without fork and knife, just hold it in your hand and see if you can chew off a decent bite or if you end up with everything in your mouth (or in your hand) in one bite... ;-)
Most Danes think the amount of leverpostej is alittle too much but we love it eitherway 😉
It’s not butter like the noun but “to butter” which is our word for making a sandwich
Once again, thanks for sharing, your personality is good entertainment in these work-at-home days :)
The "frikadeller", is actually a "fiske frikadelle", because it's made with minced fish, where the regular "frikadelle" is with pork and sometimes pork/veal :)
Haha, glad we can help. Thanks for the info. I love learning these things.
Those are great homemade with course minced shrimp in them.
... and I like them much better hot, fresh off the pan. You should have chosen the smørrebrød with "fiskefilet" in stead (fish filet). When you get a package of assorted smørrebrød to my experience this is the one people allways rush to get first :-)
Both go with remoulade (also now known as "the yellow stuff) on top.
Thanks for a fun video. Enjoyed it. Remember: Always eat the fish first. Regarding snaps, I also make snaps, but originally Danish snaps is a neutral one. Everyone have their own recipes, but if you want to taste the real snaps taste together with smorebrod, just choose a neutral on (witch is alcohol with cumin). The neutral snaps will always be a kind of clear color. Enjoy :)
Binging your videos - Love your exploration of Danish culture with your easy-going and curious attitude mixed with a healthy dose of foreigners’ perspectives on quirks and acquired tastes that we Danes sometimes take for granted. Please keep it up
Thanks will do! Never thought we'd have the word binge associated with our videos, this makes me happy. Glad you enjoy!
Wow, what a beautiful gorgeous dog!😍🐕😍
Fun fact: Dogs in Denmark was in the old days fed alot of rugbrød with leverpostej and the cheapest leverpostej you can find in the store, is often referred to as Hundeleverpostej (dog liverpaté) because of that :D
My dogs loves it too and on their birthday, ill make them "cake" made out of ryebread and liver paté covered in dog treats and birthday flags of course :P
Interesting, makes sense! Brisket will get some for his birthday :).
@@TravelinYoung I understand you don’t like leverpostej - Leverpostej is actually a bit disgusting (made by liver and fat!), but as a Dane I guess I am not allowed to say that because leverpostej is really part of our culture (and then it is just the way things are!). It is served to children from a very young age.
No its not, i am a dane and its very good for you
@@BVA1967 Everyone can feel about any type of food as they want. I grew up with a mom who hates it and a dad who loves it :P
Our old dog got a warm liverpaté for his birthday, and he though it was a great idea. He didn't understand why there wasn't warm liverpaté for him the next day though 😊🐕
There is even a rule of the succession, in which to eat the smørrebrød: first the pickled herring, then the fish, then the warm dishes, then the cold servings, then cheese, then fruit salat, if served (it’s not done so frequently any more).
Kvæder are hard fruits, growing on tough bushes. They generally come in two variations: pear-kvæde and apple-kvæde. Can be used for marmelade and snaps, but they are not good for eating raw.
Happy to randomly stumble across your little danish adventure. Obviously I have som catching up to do, but this is soooooo HYGGE 🙏🏻
Haha, thanks! Glad you found us :).
Oh and by the way! Napoleons cake is also a thing in Danish bakeries. " Napoleons kage" Sounds just like you mention it :)
ja eller napoleons hatte
@@robertjensen8697 not the same as I know 👍
May I suggest, when you show the item for example smørrebrød... You film it in a better angel, so it is represent ed better and we Actually can see how it looks in detail on your plate.
I think a deviled egg with shrimp Will taste amazing. There is different kinds of fastelavnsboller. Always a Joy Watching you in action. 😊👍
Good idea, I should have taken a picture of each one and showed it when we were talking about it. And I agree, deviled egg seems like it would be awesome with shrimp!
Here in DK we do actually have not one but two Napoleon's.
One is a Napoleonskage (Napoleons cake) which is a crust at the bottom, then a thin layer of raspberry jam, a layer of custard and whipped cream at the sides. Then a layer of crust, decorated with a thin layer of frosting and piped whipped cream.
The other cake is a Napoleonshat (Napoleons hat) which is a puff pastry, with a spoon of marcipan in the middle and then the puff pastry is folded into a triangle, when it's baked, flat side is dipped in melted chocolate.
That deviled eggs with shrimp is actually really common in sweden. We usually don’t do the whole deviled part, just halved eggs with mayonnaise, shrimp, roe and dill. It’s a great!
In case you haven't had it yet, try the "Pariserbøf" (roasted toast, beef paddy, various condiments) - insanely delicious
Yass! I've had a few times, definitely a fan :).
Traditionally you start by eating the fish. Love your channel.
Thanks, and thanks for the tip!
@@TravelinYoung another thing to that tradition is to start with a bite of fish and then a drink of snaps, because the fish needs something to swim in :)
@@mettehansen9754 Also the first snaps shot is to burn the hair off your chest, the second is to grow it back =D
snaps goes with the fish (herring) as a cleanser between fish and the meat.
Schnapps is the Canadian way to say snaps. Snaps here are a type of pea pod. I’m learning Danish this year on Babbel, thus my interest! A trip to Scandinavia is in my future.
@@brendapeterson1956 So what you actually want to say rather than snaps if you want to be really correct, is Akvavit.
Kvæde is a fruit we have on a kvæde bushes here in Denmark. And it smells nice but we dont eat it raw, but use it in snaps and marmalades and stuff like that!
it is Quince in english
Talking about Devils Eggs.
When coming to Sønderjylland, you have to taste "Solæg" its almost mandatory.
Solæg!!!! They are soooooooooo good. Went to Sønderjylland on vacation once. Started of by making a bowl of about 30 solæg. Dayum!!! Didn’t last the 5 days we were there. 🤤
Kvæde is in English quince, it is a sour small fruit that looks like a yellow apple, and it is fantastic in a snaps/akvavit
You shold try leverpostej warm with mushrooms! And cold with remoulade and roastet onions 😁 that’s a thing we enjoy in Nordjylland ❤️
Yes, the warm one with bacon tastes great and your dog will go crazy because of the smell. I`m not fund of cold leverpostej.
I don’t like fiskefrikadeller but i love fiskefilet !
You should try fiskefilet with remoulade 🙂
Du har prøvet de forkerte fiskedeller! Fiskedeller er fantastiske!!!
As a dane i love to watch these kind of videos.
theres just one thing i have to point out: In denmark u dont do half glasses of snaps. they have to be filled to the rim :)
Kvaede is like an apple, used "back in the day" as food and for alcohol and grew everywhere in both town and in the wild.
kvaede is not a typical "fruit" anymore.
I can't help but suggest you try warm leverpostej on rugbrød. The leverpostej only needs about 45 seconds in a microwave to be heated.
It is so nice :)
As a Dane Living in Spain i Miss leverpostej 😅😅😅.we only Have pate here and its diskusting.i alsoe Miss rugbrød ❤.the rugbrød here can Last 3 mounths and taste bad.its from Germany 😂😂
Just stumbled across the channel - wonderful to see some new-danes enjoying (or trying) danish classics :)
Have you tried Danish blood sausage yet? DELICIOUS!!! 😋
Thank you for the video and being so open-minded about Danish culture/food. :-)
You are welcome!
Great video, me being danish it is great to watch how people from other countries think about our food in Denmark
Different smørrebrød generally don't have fancy names, other than descriptive names - e.g. the one with egg and shrimp is just called that...
Foreigners will always have issues "Leverpostej" .. buut it's so good when it's warm a little bacon and champion on the side
Please try the “luksus fastelavnsboller” from Andersen Bakery close to Islandsbrygge! Its amazing, and probably the best there is! Highly recommend!!
Will do!
OMG! I just found your channel by browsing. When you mentioned aebleskeevers I almost dropped! My Grandmother came here (USA) from Copenhagen, Denmark in the early 1900s (I'm 62), so anyways we grew up on aebleskeevers and I still make them. We have always eaten them hot, torn open with melted butter and sugar on them, YUM!!! Some put jam on them but I definitely prefer butter and sugar. I could literally eat dozens upon dozens of them!! Do you have a video on ebleskivers? 👍
Not specifically now, but we mention it in a few of our Christmas videos as we always get when in a market. We did buy a pan with the idea of making some at some point. Maybe I will wait until the summer once everyone has forgotten about them from Christmas time :).
@@TravelinYoung I actually made some today for lunch... They were excellent! 😋😁
11:37 - Don't be sorry that there are toppings you don't like (in this case the fish cake/fiskefrikadelle). I don't like fish myself (I can eat pickled herring and mackerel in tomato), so I absolutely know where you're coming from.
And I suspect your wife is right, in that if you like fish they don't really taste fishy, but if you don't like fish, they absolutely do.
I'm a dane and not that into cold leverpostej either, but I do love it when it's warm, like just baked or heated with bacon and mushrooms. That is a main stable at christmas lunches, and it's awesome ! You should try it warm.
Chutney... Hehe.. remolade is actually full of pickles :)
You guys are cute and it's nice to see an honest try and something quitisencial danish.
Hugs from a dane in america
Thanks!
On the fishkake are remoulade , a majonæse with relish in.
We eat it with fried fish and pommes frites, sausage
You need beer with the snaps 😀
Æbleskiver with icecream... That ´s definetly something i have to try :D So funny to see your videos as a Dane living abroad now... Its really all the strange stuff you start to miss from DK.
The snaps you had was with kvæde, witch is a fruit that was commonly grow in gardens and on farms in Denmark. It's kind of a combo af appel and pear. The tricky thing is that they often wouldn't have the time to properly ripen in the short danish summers, so they were usually harvested before their peak and finish riping indoors or was preserved in different ways. Among these was flavoring for tea and snap.
I just found your page, and I very much enjoy the content. Enjoy Denmark 🇩🇰
My mouth was watering as soon as the smørrebrød came into picture 🤤
Hey. It’s so nice to see and hear you.
Smørrebrød is butter and bread (often white bread, but you can do rugbrød - it’s too soft for me eating the first scenarie) but smørre means spreading the butter on a surface. When you do smørrebrød at home, you can put none or a little amount of butter on the bread. Bying smørrebrød, there is a lot of butter 😝
Frikadelle is roasted meatball - and we love it warm and the way our mothers use to do it 😜
Fastelavnsbolle is only to buy in january and february. BUT why do you drink alkohol instead of normally coffee ☕️
See you 🤓
If you haven’t tried it yet ask for “Dyrlægens natmad” and leverpostej you can have the french which is more creamy texture(I’m Danish and can’t stand it- my daughter is 8 and will devour it all...)
My favorite!
The "yellow stuff" on the roastbeef is Remoulade. Basically mayonnaise with capers or carrots and other ingredients.
I suggest the Danish cake "brunsviger"...... very tasty.
There are different types of leverpostej. Some types taste heavily of liver while others not so much.
Try warm leverpostej with crispy bacon on top.
The normal order of eating smørrebrød is always herring first followed by other fish and seafood products. After that, you decide for yourself. You normally end with white bread with cheese or various types.
Snaps is especially for the herring but goes well with smørrebrød in general.
I gotta say, they are pronouncing the words pretty well, am impressed :)
Kvæde is a fruit from a small tree. There are 2 kinds of kvæde, an appel (æblekvæde) and a pear (pærekvæde). It's mostly used for making marmelade.
From another American living in Denmark, you guys are doing great.
Fun. Smørrebrød can certainly be a treat. Especially when you have snaps. Btw. Kvæde is apparently quince in English. I don't recommend that you dive into traditional Danish cuisine. As kitchens go, classical danish is fairly uninteresting. But if you want to, look for the following dishes : gule ærter, æbleflæsk,stegt flæsk med persillesovs, medisterpølse, øllebrød, forloren skildpadde. And of course frikadeller and fiskefrikadeller..
On the other hand I do recommend that you go to a restaurant to try out New Danish cuisine. It is quite remarkable.
Im sure you guys have tried it, but I’dd love your thoughts on the “national dish”, stegt flæsk og persille sovs.
Great vid as always !
Thanks, and thanks for watching! We have had that a few times and it is super good!
@@TravelinYoung
It’s kinda hillarious but for about 5-6 years ago there was a nationwide poll about the Danish national dish and up to that poll slash election there was some kitchen chiefs in the national tv with their suggestion to the dish.
Naturrally they chose some posh eating way above what you could and would think was “for the public” so you can imagine their disappointment when the votes fell for “Stegt Flæsk with potatoes and persillesovs”. They were shattered to pieces. It wasn’t a aquired eat but just common eating. 😂 And best served as “all you can eat”. Which litterally means “ALL you can eat. 🤩
@@kasperkjrsgaard1447 Ha, love it!
Very nice selection there. i do understand if its a bit much to eat "store bought" smørrebrød but you also have to remember that the "store" ones are basicly the XXXL version of what home made is like. Like a childrens version of home made smørrebrød for school lunch would be like 4 half slices with like a thin "like butter" pasted leverpostej, thin sausage, thin potato etc. & is certainly not eaten with a knife & fork. Getting the "supersized" store/christmas/business versions with like a half a inch of leverpostej is supposed to be a half or even a whole meal. Also fiskefilet (deepfried fish), ål (eels), mørbradbøf (tenderloin steak with mushrooms) & similar is kinda special stuff is "store only" & you dont see that at home (excepts perhaps at christmas). To be hournest most people at home probably does some incredible non-imaginative quick stuff like cheese, chololade, sausage, beef meatball or similar immediate thin slice or quickly buttered on things. We do have a lot of fish related easy to do things too like a slice of Torskerogn (cod roe) (from a can) with remulade or Makrel i tomat (mackerel in tomatosauce)(from a can) & in general a whole bunch of Fiskefrikadeller (fish meat buns) in mixed quality (the expensive ones are the best of cause). Røget Torskerogn (smoked cod roe) is something i dont get that often but is definately one of my favorites its a bit expensive & you can usually only find it at bigger stores or at a delicatesse/fishmonger.
try reacting to the lingo at a danish "pølsevogn"
Start always whith the fish............... always....... otherways you are an outstander.....
Lingo? Hvad er det? 😅
@@JesperJorgensenn jargon
A tip to learn to love leverpostej: Try it warm.
Buy a good leverpostej, turn it upside down and put it on a baking sheet. Heat it up for 10-15 minutes. Serve it on rye bread with any combination of bacon, fried mushrooms, beets and fresh cucumber. I am personally a fan of Dijon mustard as well.
But yeah warm leverpostej is a winner!
Devil eggs with shrimp are usually served at Easter. Easterlunch 😊
About smørrebrød and specific ways to make them. Imo the key thing about smørrebrød is customizability. You can make them however you like, and pair them however you want. However, there are still certain classics that Danes might give you some banter for if you don't make them "correctly", especially if your goal is to try some authentic Danish smørrebrød. Also, we've got several different types of leverpostej, The french one is smoother, and seasoned more, so if you're not a fan of the gritty finish from a "grov" postej, try the french one - the seasoning also dampens the iron taste from the liver
don't fret about the amount of alcohol with your smørebrød. you are just having a small danish julefrokost / påskefrokost. its totaly fine having any time of the year. very danish ;)
Smørrebrød does not have to be as extravagant as the ones you selected. Simpler ones can taste so good (at least if you have the taste buds for it). I like the basic potato smørrebrød. Rye bread with butter. Sliced potatoes with a dap of mayonnaise. sprinkle with onion rings. Roasted onions and chives. Plenty of salt and pepper. For variation slice some tomato rings and mix them with the potatoes. Google images for kartoffelmad to get an idea of what this looks like
"Kvæde" translates to Quince. so it's Quincesnaps.
Cool, thanks!
@@TravelinYoung There is lots of good snaps to try for the smørrebrød. The traditional one Id say is "Rød Aalborg" or translated "red Aalborg". Other good ones are Porse Snaps "galke snaps" or Tormentil snaps "Portentilla snaps.
Thanks alot for a good video, and damn you.. now I need to find a place to order smørrebrød during the quarantine..
@@TravelinYoung It is a bit popular in Denmark to make your own snaps. People go out and pick some herbs or buy them. Put them into vodka (typical or some liquor without taste) for some months. Red Aalborg is the most common commercial snaps which working people drank ½ l (at least) in old days to endure a 12-16 hours hard working day with tough physical work! Snaps was very cheap then. Other commercial brands are “Gammel Dansk” or “Jægermeister”. Be careful with them :-)
@@TravelinYoung Now for Easter, try the Bornholmer Påskeakvavit. Great snaps that is not expensive but really nice. Again, don't forget the beer;)
The snaps you're drinking is a Kvædesnaps. So to add flavour to the snaps, they have added quince. Its not really a typical snaps for smørbrød. You should do a snaps tasteing :)
But I can recommend porsesnaps instead (Made with Myrica)
Yeah, I want to do a snaps tasting and make some for a future video.
Great video! Hopefully close up shots of the food next time? Also a link to the market or the name of it would also be great in the description. Would love to visit one day.
Good idea, I realized I needed the photos of food a bit too late, but I have just put the link to the market in the description. Thanks!
yes and when sandwiches look like this we are talking about highly coated
1st time viewing a video. You should check out Vandkunsten Sandwich Rådhusstræde. I think they are open for take away, and their sandwhiches are really good, and heavy.
Okay, the thing is, when you store buy smørrebrød, they are usually huge, and with various toppings, and they rarely smear the liverpostej, which just makes it heavier, and less tasting(IMO). Because if you smear liverpostej, it both tastes better, and you can just put on a few slices of cucumber on it, or rot beats, and then its small enough to eat with your fingers
I definitely get funny looks from my husband when I make my own version of smørbrod. Also, when I want 'breakfast bread' when it's not breakfast time. 😸
I love seeing your videos on denmark. I must admit that i have never before seen someone drinking shots together with Fastelavns boller. I normaly goes with the afternoon Coffee. But maybe us danes should try it with shots.
The leverpostej can be quite a challenge on smørbrød as they often put so mutch on it.
If you are up for a second try, i would reccomend you to try the warm one either on a piece of toast or ryebread.
The smørbrød normally dont have names except for the "Stjerneskud" that one is two plaice fillets on a piece of bread. One fried and one steamed and then topped up with shrimps.
I wish you all the best here in Daneland.
Thanks! I plan to try some warm leverpostej :).
Oh wow! I've never even heard of æbleskiver with vanilla ice cream 😳😅
Jeg kender det til pandekager. Men har aldrig prøvet det med æbleskiver.
its blasphemy!!
Like the video. Really nice to hear something different about our little country :)
Tastes are just different and also very regional based. Take a look at what is made in the American Master chef, and the Danish one levels are very different.
Where do you get your general input to what to do and try, other then posts on youtube?
Kvæde is a small frugt. You can also get it for tea. It looks like a small apple, and is often with in combination with apples in tea flavous.
It is very common to make your own tastes for snaps, by putting berries, nuts or other ingredients into the snaps or akvavit, to change it away from the standard cummin taste (which I saw you already tried :) )
Hope you are well
Thanks! We get input from folks here in the comments and friends in DK. We also often do things that we are just interested in or find fascinating. It is a decision that often boils down to what we are most excited about.
its pickles not chutney :)
And you can get Napoleon cakes, there two types of Napoleonskage its the one with whipped cream and so (it vary from bakers what type of fruit is used, some use raspberry, some prunes and some might use red currant), and Napoleonshat
Frikadelle is normal meat balls (little bigger/flatter than what you normally think when you think about meatballs). Best with a crunchy crust.
With fish it's explicit called FiskeFrikadelle.
And I'm surprised you didn't get the most popular smørrebrøds versions.. Rødspættefillet med remoulade! Remoulade is a very distinct danish thing you can't really find anywhere else in the world. Would have been a better fish variant. But that is really sooo much better when you get it fresh made since it's deepfried fish. It's not as great cold.
Back in 2003 I went to NYC on holiday and on the plane they served smørrebrød. The american girl next to my took her egg and shrimp and slammed in on top of her liverpaste and saltpork (the vets midnight snack) and ate is as an "american" sandwich. That was hard to watch.
once the restaurants open up again i would recommend that you try going to some of the old school smørrebrøds restaurants, not just the posh tourist places.
i can recommend one called "husmands vinstue", you'd need to make reservations for most of the smørrebrøds restaurants, since they are very popular and they usually close around 4pm
i'm thinking of stjerneskud (shooting stars), it's boiled and fried fish with shrimp on
Boiled? What the heck is wrong with you? It's a battered and pan seared fish.
Once again, great video. Its nice to watch your travels and what you think of it
Thanks!
Torvehallerne, so expensive, so good yet so sinfull.
Torvehallen is my kryptonite. I go in there and want to spend my monthly paycheck. Especially at Del Toro because they have Jamon Iberico which is insanely good but also $$$$$$$$$$$$$$$$$$$$$$$$
sinfull?
@@iamnotevenanumber3312 Both my dietist and doctor would agree on that, the local priest less so.
@@erikrungemadsen2081 XD
Ok, I get it
The bakeries have Napoleons here too. Recktangular cake with White glace on top and cream in the middle.
Around Christmas many Danes have a tradition of gathering family and/or friends to a "Julefrokost" Christmaslunch. It's not the place to be if you don't like a lot of fish and snaps/beer.
Christmas is often called "the feast of the Kids". Julefrokost is "the feast of the grown ups.
By the way, snaps tastes better if you eat a bite or two first before drinking. Snaps traditionally goes with the fish and later with the cheese.
Traditionally we eat all the fish dishes first (often 5 or 6 kinds and it is allowed to quarter your rugbrød).
IT gives 5 or 6 excuses to say Skål 😉.
Then the Meat dishes both cold and some warm and finaly the cheese.
It's also tradition that your employer invites you and you colleages to a julefrokost at the compagny or at a restaurant out in town. But that is usually not a smørrebrød event.
Yes!! I will find my cake :). Julefrokest is a fun experience. We've done them at work before and would have this year if not for Corona. But Miranda and I decided to do a full meal in Aarhus before this locked down again. We tried everything! ruclips.net/video/zhyuU7OgWkg/видео.html
I died laughing when I saw Joshua’s face after tasting the leverpostei. Where’s the herring?!
I save the herring for when you are visiting :)
@@TravelinYoung
Here's a tip ;
Blend 3 pieces of pickled herring with the same amount of salted butter.
Spread thinly on fresh rye bread. Garnish with pickled onion rings if you feel brave.... 😉
It's a good way to be introduced to eating herring.
As for leverpostei ; spread rather thinly on sourdough bread. Top with some tyttebær. 🤗
@@ninaelsbethgustavsen2131 It sounds like heaven. Yum!
Ah kvæde snaps. It's great. It's basically a kind of herb you can find in nature here in Denmark. So it's just a plant you can use to make spiced snaps.
By the way. Snaps isn't a shot. But these days not many people enjoy snaps sadly.
Kvæde = Quince, i think ☺️ Its so good to see "blowin danes" (meant in the best way) like you to take on the "dansk højtbelagt smørrebrød" challenge - my mouth was watering 😇👍😁
As someone one said earlier: fishes before meat... Beer and snaps goes well down with this food 🤭😁
Danes: did you just use a knife and fork to eat fastelavns boller?
Your supposed to get it All over your face :)
Haha :).
No. Eat with a small fork (or with your hands) - and absolutely with a cup of coffee.
@@evajagdmauritzen7971 No-no-no.. you're sposed to give yourself a facial with that stuff. :)
Promise to not give up on "Leverpostej" as there are quite few different variants. Some smoother than other. "Stryhns" which you get in the supermarket does have more variants. I suspect as you mention that yours on the dish is heavy chumped, where the smooth "leverpostej" can be more mild. Try the yellow "fransk" french postej from Stryhns :)
Not every danish are fund of the high amount of toppings and totally agree the mayo could be reduced a bit. But suggest you try the ham or the pork roulade ("Rullepølse") next time and remember that you can also get the same on white bread. Often called a "pålægs kagemand" which translate more or less to cold-cuts cake bread. Popular at dinner parties
Very enjoyable to watch you guys and looking forward to more vieos
Thanks for the tips and for watching!
If there’s stuff you want help translating or getting more knowledge of then put a link to it or as questions in the description below. Your RUclips community can probably help your quickly.
Good idea! We can now use the community page through the channel, so that is a great way to ask questions!