The Danish food scene is world famous. It boasts restaurants such as Noma, known for its organic haute cuisine, and The Alchemist, offering an immersive, science- like experience. Danish restaurants are globally renowned and revered in the echelons of Michelin stars.
Perhaps you picture something more traditional when you think of Danish cuisine. Perhaps the multiple varieties of smørrebrød (the traditional Danish open sandwich), or the tempting and delicious pastries from a local or franchise bakery. Who has not visited Copenhagen and secretly enjoyed attempting to eat a Lagkagehuset kanelsnegle straight from the paper bag, leaving your fingers sticking to everything for the next few hours?!
Food plays an integral part in Danish culture. Eating with friends and neighbours or hosting hyggeligt dinner parties at home is very common. Meals together are also central to occasions such as birthdays, Christmas and Easter.
So, what do Danes typically eat at home? What are the stalwarts of the daily Danish diet? I decided that the best way to find out was to conduct some hands-on extensive research- and as I love to eat, what could be better?
I decided to start by going ‘inside the fridge,’ enjoying a covert snoop around some household fridges. I discovered that regardless of location, family setting and so on there are some regular and repeat items to be found, and some non-negotiables. The following is certainly not exhaustive! How many do you recognize?
Lurpak butter
Is it a sense of patriotism or will any other butter just not cut it? You only have to scan the weekly advertisement papers from all the major supermarkets to see that there is always at least one promotion or ‘tilbud’ on Lurpak, sending Danes rushing to stockpile. The permanent Lurpak mountain in my own Dane’s fridge is alarming: it’s not unusual to find 4-6 blocks or tubs. It is fair to say that there is reasonable equity in that Lurpak- it is not cheap!
Butter is a key ingredient for many Danish dishes, spread thickly on rugbrød, either at breakfast or on the lunchtime smørrebrød. It’s a main element of Denmark’s delicious pastries, and a good staple. Incidentally, did you know that Lurpak takes its name from ‘lur,’ the bronze age Scandinavian instrument or horn. Lurpak registered its brand in 1901 with the intertwined lurs as its motif. Have you noticed the Lur Blowers statue outside Copenhagen City Hall? Look next time you’re there and you will notice the resemblance to the butter motif. The statue was inaugurated in 1914 and was a gift to the city from the Carlsberg foundation.
Rugbrød (Rye bread)
I have no idea why, but I learnt from my Dane that keeping this stuff in the fridge extends its life indefinitely. It looks and tastes the same 4 weeks later – just as dense, just as filling. The Danish climate is ideal for growing rye which explains why this is such a staple. It is also high in fibre, due to being less processed than other flour types, so keeps you fuller for longer. I have often marvelled at how six-feet-tall Danes can survive a morning on just one small slice of bread. But if you have tried Danish rugbrød, you will know it is so dense that one slice is usually enough!
Remoulade
Not to be confused with the French condiment of the same name, Danish remoulade is a mayonnaise type condiment, bright yellow in colour and mildly curried in flavour. It’s served with everything from hot dogs to fish or roast beef and is also used as a dip. It is a key topping on smørrebrød and gets its yellow colour from turmeric or curry powder. I will admit that initially the thought of curry mayonnaise on my rødspaette (plaice fillet) or rejer(prawns) did not appeal. However, it’s strangely addictive….
Rodkal
Red cabbage. If not homemade, there are plenty of ready-made varieties from every supermarket brand. This is a daily staple, to accompany everything from smørrebrød when it is served cold, to meatballs (served warm).
Pølser
Hotdog type sausages. Found in all sorts of sizes and in various colours- have you seen or tried the bright red ones? Every Danish town will have a pølsevogn (the sausage cart or hot dog van) and a pølsemand, the sausage man. Hot dogs are also frequently made at home as a quick and convenient snack, and upgraded with the addition of some remoulade.
Chokolademaelk
Chocolate milk. Matilde Kakapmaelk is known as Denmark’s favourite brand. This multipurpose drink can be a hangover cure, or traditionally enjoyed with a hot dog. Yes, you read that correctly- chocolate milk with hotdogs (particularly when ordered from the local pølsemand) is a well-known phenomenon in Denmark. As a Scot, I have often been ridiculed by Danes about the Scottish diet- haggis, black pudding etc. But we would never, ever routinely drink chocolate milk with sausages (unless it was the mother of all hangovers).
Sky
A kind of savoury aspic or jelly, typically made from meat juices and sometimes mushrooms. It is packaged in a tub like butter and is commonly used as a topping for cold meats or on smørrebrød.
It is fair to say that a Danish household fridge is usually a very well stocked fridge. Being a very environmentally aware and sustainable nation, food waste is a big no, so it is not unusual to find a fridge full of carefully wrapped ‘leftovers’ too which can be remodelled and repurposed for either packed lunches, or smørrebrød toppings. And in addition to the seven items listed above, you will usually find good solid basics: eggs, meat, potatoes. Danish cuisine is rooted in simple, hearty dishes, focusing on using local ingredients and reflecting the country’s agricultural past.
Next time: We’ll take a look at some classic and traditional Danish dishes!
