Danish Rye Bread (Rugbrød)
A dense, dark sourdough loaf studded with whole rye kernels, baked in an ordinary loaf pan. This is the bread under every open sandwich in Denmark, sliced thin and topped with everything from liver pâté to pickled herring.
Lunch
The lighter meal in the middle of the day. Soup, salad and open sandwiches.
Gravlax (Gravad Lax)
Raw salmon cured for two to three days under salt, sugar, and dill until it turns silky and rose-pink, sliced thin and served on the Nordic Christmas table. This is the dish that first taught Americans that 'Nordic food' meant more than pickled herring.
Swedish Meatballs (Köttbullar)
Tender beef and pork meatballs simmered in a cream gravy, served with mashed or boiled potatoes and a spoonful of lingonberry preserves. This is the everyday version Swedish families actually make, not the smorgasbord centerpiece.