|My morning tea in Copenhagen|
Over the last few years Danish chefs have taken an innovative approach to cooking using traditional core ingredients to develop a modern Nordic cuisine. Restaurant Noma in Copenhagen specialises in this new style and has been named the best restaurant in the world in four of the last five years, including 2014.
|I made this smorrebrod for lunch.....|
GRAVLAX ( Gravet Laks)
This is salmon cold cured in salt, sugar and dill.
1and a half kg salmon fillet with skin on
60g white sugar
80g fennel seeds, toasted and ground
3 bunches dill, coarsely chopped plus extra, chopped to serve
Place the salmon skin side down on a chopping board and trim.
Pin bone if necessary
Sprinkle with salt, sugar, ground fennel and dill in that order. Wrap tightly in the plastic wrap and refrigerate, preferably with a weight on, for 3 to 5 days.
Scrape all the coating ingredients off the salmon and sprinkle with the extra dill.
Serve with Dijon mustard
DANSK REDKAL (Pickled red cabbage)
This is a staple food in most Danish homes.
25 gm butter
4 tablespoons redcurrant jelly
1/2 (half) cup cider vinegar
1/2 (half) tsp allspice or ground cloves
1 teaspoon rock salt
Pepper to taste
Half a head of finely chopped red cabbage
Mix butter, jelly, vinegar, allspice and salt in a pot. Stir till melted then add the cabbage.
Cover with lid and boil for up to an hour, or until cabbage is soft, on a moderate heat.
Remove the lid and boil, watching carefully, until all the liquid has evaporated.
Can be eaten hot or cold and tastes even better reheated the next day
Place Gravlax, mustard, pickled cabbage and rye bread on a platter and let everyone help themselves. Delicious.
Oh, and make sure you wash it down with a Carlsberg (Danish beer)