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Recipes with danish rye bread

3 recipes that use danish rye bread, with photos, step-by-step instructions and cook times. The quickest, Æggemad, takes 18 minutes. It is most often cooked with cress, egg and mayonnaise.

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Rullepølse

Rullepølse is the classic Danish pålæg (sandwich topping): pork belly spread with onion, herbs and allspice, rolled tightly, cured overnight, simmered and then pressed into a neat block that slices paper-thin. On rugbrød with raw onion rings, cress and a cube of meat jelly, it is the pride of a Copenhagen madpakke and the Christmas lunch table. The common mistake is skipping the press: unpressed, the roll stays loose and crumbles when sliced. As the roll has seasoned surfaces inside it, cook it like mince to 71 °C in the centre. Chef's tip: wrap the roll in a clean cloth before tying, so it keeps a perfect round shape while it simmers.

210 minScandinavianMeat
by KrazyBadal 0 views

Æggemad

The Danish madpakke (packed lunch) is a stack of rugbrød slices, each with its own pålæg, and æggemad is the one that shows up in every family's box: dense rye, a smear of butter or mayonnaise, rounds of hard-boiled egg and tomato, and a tuft of cress. In the box, the slices are separated by baking paper so the toppings don't smudge. The common mistake is undercooking the eggs, so the yolk smears and the slices fall apart; for lunchboxes, the yolk must be fully set. Chef's tip: slice the egg with an egg slicer or a wet knife once it is completely cold, and the rounds stay neat.

18 minScandinavianSnacks & Starters
by KrazyBadal 0 views

Vegetarian smørrebrød

Smørrebrød, 'buttered bread', is Denmark's lunch: a single slice of dense rye bread, buttered right to the edges and piled with toppings so carefully arranged they are eaten with a knife and fork. Copenhagen lunch restaurants such as the old cellar places around Nyhavn serve them in a set order, and at home they make up a Sunday or Christmas lunch table (det kolde bord). Many classics use fish or meat, but three of the best-loved toppings are vegetarian: sliced egg with tomato and cress, waxy new potatoes with crisp onion and chives (kartoffelmad), and peppery radishes on salted butter. Chef's tip: butter the bread thickly and all the way to the crust; in Denmark the butter is the glue that holds the toppings and keeps the rye from going soggy.

45 minScandinavianBreakfast & Brunch
by KrazyBadal 0 views

Goes well with danish rye bread