Easy Danish cucumber salad (Agurksalat)

In Danish homes, the refrigerator normally has a bowl of cucumber salad waiting to be used for either lunch or dinner.  Typically the cucumber salad (agurksalat) accompanies meat dishes.  Danish hot meals such as frikadeller (Danish meat balls) or flæskesteg (roast pork with crackling) has the Danish cucumber salad as a side dish.  Danish cold lunches such as an open sandwiches, known as smørrebrød, are decorated with a variety of fine ingredients including the cucumber salad as a topping. Even the Danish hotdog has the cucumber salad as a topping! 


Picked Trivia: Did you know that some of the earliest cucumbers recordings was in 2030 BC? The tradition of pickling was done in the Tigris Valley.

Below is the recipe to make the easy Danish cucumber salad and a video.

Ingredients 
one English cucumber or a standard cucumber works too
1 deciliter or 1/2 a cup of water
1 deciliter or 1/2 a cup of sugar
1 deciliter or 1/2 a cup of distilled white vinegar.
a sprinkle of salt and pepper

Kitchen Utensils
1 bowl
one measuring cup
a vegetable shredder or a knife

Directions:
Slice cucumber into thin slices and put it into a bowl. (The English cucumber is our preference because the seeds are so small.) Then, sprinkle salt over thinly sliced cucumbers.  Place a plate over the cucumbers and sit something heavy over the plate.  (This should help squeeze the cucumber juices.) Wait about 10 minutes.  Then, with your hands squeeze the liquid out of the cucumbers.  Pour the cucumber juice out of the bowl.

Add into the bowl an equal amount of water, sugar and vinegar and for taste pepper.  You might want to double check to see if there needs to be a little more sugar, salt or pepper for taste.  Serve the cucumber salad as a side dish in a small bowl.






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Suggested Measuring Cup is Bodum HOT POT GOURMET Measuring jug.  We like the transparent measuring jug because you can measure in both English and European.
Suggested knife is the Bodum BISTRO Chef’s knife.  We like the stainless steel knife because the handles are ergonomically shaped.

Did you know that prior to the Industrial Revolution, Danish cooking was rooted in peasant dishes? Danish peasant cooking was based on the need to make use from the family farm such potatoes, dry products and rye for making bread.  Over the years, vegetables that played an important role often had to be preserved for long periods of time in cold rooms and were pickled such as with cucumbers for storage.  Now a days, pickled vegetables including the cucumber salad are served with cold and hot meals in the Danish homes and restaurants as a tradition

 
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

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Have you ever had Smoked Herring?

One of the the summer must “to do’s” in Denmark is to travel to the island of Bornholm. Bornholm is located in the Baltic Sea, to the east of Zealand and south of Sweden.  Bornholm has a rich history, famous buildings such as Hammershus and noted for its smoked fish items.  We thought to focus on Bornholm’s famous smoked houses (røgerier) and smoke herring dishes. 

 Trivia: Bornholm is also called “The Sunshine Island” among the Danes.

A visit to a smokehouse is a must and a true taste of Bornholm.  

Traditional fishing villages were developed around the waters of Bornholm and fished for herring.  Fisherman’s cottages have attached smokehouses (røgerier). When driving around Bornholm you will see see smokehouses (røgerier) with their traditional chimneys.  These smokehouses (røgerier) are where fish or meats are cured with smoke.   Now a days, a restaurant and a shop are attached to the smokehouse (røgerier) too

How do these smokehouses smoke the herring?
Smoking at the Bornholmian smokehouses (røgerier) is done by hanging herrings on grills or spits over alder wood. The herring are placed in a large open chimney. The main rule of smoking is that there must only be embers.  So, smoking is a constant monitoring process.  

Below are a couple of traditional Bornholm Smoked Herring dishes.

Omelette with Smoked Herrings

 Local old country dish from the rocky isle of Bornholm

Ingredients:

-8 eggs
-10 tablespoons
of whipping
cream 
a little bit of water 

-10 grams butter
-4 pieces of smoked  

herrings
Beat the 8 eggs thoroughly. Blend in water and whipping cream. Melt butter in the frying pan. Pour in egg mixture into the frying pan. Mixture should set immediately at edges. 


Carefully push cooked portions at edges toward center so uncooked portions can reach the hot  pan surface.  You might need to tilt and move the pan.  Continue until the egg is set and will not flow. Place the smoked herrings on the surface of the omelette. Place a lid over the pan.  This is just to warm up the smoked herring. Garnish with tomatoes, radishes and chives and a slice of rye bread.  


Suggested Drinks: 
Tuborg Beer or Danish Schnapps. 

Suggested table setting: 
– Royal Copenhagen Princess pattern
Suggested Cutlery:
George Jensen Vivianna, Steel matte
Suggested glassware:
-Oreferros


BornholmTrivia: Did you kow that inhabitants from Bornholm speak bornholmsk, which is officially a dialect of Danish?


Other Danish lunches from the Island 
of Bornholm include Fishcaske, salmon, cod, halibut, smoked mackerel and eel, trout, prawns and other smoked products.

 Sol over Gudhjem

A traditional Bornhomian dish is the “Sol over Gudhjem” or in translation ‘sun over Gudhjem’


 

Ingredients:
-1 smoked herring
-1 raw egg yolk 
-several sliced radishes
-handful of chopped chives

-1 slice of rugbrød (Danish rye bread
butter for rugbrød 

 

Butter a slice of rugbrød.  Place smoked herring on the rugbrød,  Add one raw egg yolk (the “sun”) on top of the herring. Garnish with sliced radishes and chopped chives. Enjoy the Danish open sandwich called Sol over Gudhjem.

Suggested Drinks:
Danish Schnapps or a Tuborg beer.

Suggested table setting:
– Royal Copenhagen Blue Fluted Mega
Suggested cutlery:
– George Jensen Mitra, steel matte
Suggested glassware:
Oreferros   

  







Danes flock to Bornholm every summer to vacation. There are a vareity of easy ways to get to Bornholm.

  • you can fly to Bornholm in just 35 minutes from the mainland.  
  • you can travel from Ystad in Sweden in just 1 hour and 20 minutes
  •  you can get from Copenhagen by car, bus or train in 2 1/2 hour.  


Did you know that foods have been smoked by humans throughout history and is one of the oldest preservation menthods? Originally this was done as a preservative. In more recent times smoking of fish is generally done for the unique taste and flavour imparted by the smoking process.

How to make Danish æbleskive

We are enjoying Scandinavian traditions this time of the year. It is so much fun! We look forward to do Scandinavian cooking, holiday decorating and celebrations with our family and friends. A great weekend afternoon snack to make for our family is Danish aebleskiver or in Danish æbleskiver

What is an æbleskive?

These are traditional Danish pancakes but in the shape of a sphere or a doughnut hole. 
Traditional æbleskive are served with sugar or jam. There are a variety of recipes. Some recipes require buttermilk and other recipes use wheat flour.  Below is a typical æbleskiver  recipe with buttermilk.

How to make æbleskive  

Ingredients:

 

  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 a cup of sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons butter, melted
  • 2 cups buttermilk
  • 1 cup vegetable oil or butter for frying 
  • An aebleskive pan 
  • 1 long knitting needle or a fork or a skewer  
  • You can add 1 tsp cardamomand/ or peal of 1/2 lemon
  • Below the video is an example of how to make aebleskiver. 



Directions:

  1. Place the æbleskive pan on a stove top and lightly oil or butter the pan.
  2. Pour in about 2 tablespoons of the batter into each cup. 
  3. As soon as they get bubbly around the edge, turn them quickly with a knitting needle.  (In Denmark, the Danish cooks traditionally use a knitting needle.)
  4. Continue cooking, turning the ball to keep it from burning and it creates the characteristic spherical shape of an æbleskive.
  5. Remove all of the æbleskiver from the pan and generously sprinkle with powdered sugar. Traditionally æbleskiver are served with raspberry jam, strawberry jam or sugar.
  6. If you want to get creative, you can fill æbleskiver with fruit, chocolate, jam or cheese.  Now a days, æbleskiver are served for either breakfast, as an hors d’oeuvre, dessert or light supper.

What is an Aebleskive Pan?

The æbleskive pan is a special cast iron pan used specifically to make æbleskiver. Pans are usually made of cast iron because it allows good heat conduction. The traditional is a cast iron pan indented with seven holes, about 2-1/4 x 1 inch deep, which gives you a finished æbleskive the size and shape of a golf ball. The pan exists in versions for gas and electrical stoves (the latter with a plain bottom).  Now a days it is easy to find an æbleskive pan from either buying it online or at a retail store such as William Sonoma. Also, the traditional models in hammered copper plate exist but are today used primarily for decoration. Sometimes the traditional models are found in flea markets or antique shops.

When and where do the Danes eat æbleskiver?
In Denmark, æbleskiver are common to have before Christmas and served with gløgg on the sidewalk cafes. If you are in Tivoli, the restaurants offer æbleskiver as a snack too. Æbleskiver can be bought fried and frozen at supermarkets, only needing heating in an oven. 

Trivia: Did you know that æbleskive is singular and æbleskiver is plural?

This history of Æbleskiver

Nobody knows when and where æbleskiver was first made.  However, there are interesting theories and legends of how the æbleskiver were created.  Below are a couple of fun theories.

One theory is that Vikings during a battle didn’t have the proper cookware to make pancakes. The Vikings greased their dented shields and poured the batter on them over a fire which created the the round shape æbleskive.

Another theory is that in the 1600s, the Siam government pushed the European Christian missionaries out of their country including Danes. A Dane brought back a pan from Thailand designed to make Thai delicacies. Once the Dane returned to Denmark, he used pancake batter in the pan and created a new treat called æbleskive.

Trivia: Did you know that the Danish meaning of æbleskiver is apple slices?


*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!