Ads
related to: smoked eel denmark
Search results
Results From The WOW.Com Content Network
Eel (ål), is smoked or pan-fried. Smoked eel is almost exalted in some homes. Salmon (laks), poached or broiled and served in a variety of ways. Smoked and gravad lox salmon with bread is reserved for appetisers or smørrebrød. Roe (rogn), fish roe from cod is by far the most common, but lumpfish (stenbider) is also served on occasion ...
Smoked eel Smoked eel is considered a delicacy in many localities, such as northern Germany, the Netherlands, the Czech republic, Poland, Denmark and Sweden.
Sometimes gravlax or smoked salmon and smoked eel are offered as well. Pickled herring comes in many varieties, with white, red, curried and fried pickled herrings as the most common options, and it is served exclusively on rugbrød, a special Danish rye bread, based on sourdough and whole grains. Next will be a variety of warm and cold meats ...
In Italian cuisine, eels from the Valli di Comacchio, a swampy zone along the Adriatic coast, are especially prized, along with freshwater eels of Bolsena Lake and pond eels from Cabras, Sardinia. In northern Germany, the Netherlands, the Czech Republic, Poland, Denmark, and Sweden, smoked eel is considered a delicacy.
For this reason, in the US, cold-smoked fish is largely confined to specialty and ethnic shops. In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats. Hot-smoked eel is a specialty in the Northern provinces, but is a popular deli item throughout the country.
Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...