Today I’ve got another Comfort Food for you! It’s one of the oldest Danish dishes from the middle of the18th century. There are different types of recipes that are prepared locally – and in its own style and variation.
Both have the two basic elements in the dish areapplesand thick slices ofstreaky pork– which at that time either was preserved bysmoking,salting or air-drying, to last for over one year. When the industrialisation period started in the19th century-and many peasants moved to the bigger cities for work – the“Æbleflæsk”dish followed with the new inhabitants – and slowly theApple Porkbecame very popular among them too.
Today the tasty and mouth watering“Æbleflæsk”is turned into a national winter supplement and recipe – that is enjoyed by nearly every Dane at wintertime – especially at Christmas time.
What dish comes first to your mind, if someone asks you for danish dishes? I’d think of smørrebrød! If you don know smørrebrød or open faced sandwich, it’s a butteredrye breadand decorated with all types of toppings.
There are so many different potions of food items ascold cuts – pieces of meat or fish – various paste – salad dressingsandcheese.“Smørrebrød”is normally served together with the famous Danishbeerandsnaps.
This one is a really easy recipe. Just take some rye bread slices, butter them and fully cover with the basic entrées of either vegetables – seafood or meat choices – and then the many types of tasty topping creations – which altogether is in great harmony with the rest of all the delicious food items on the sandwich.