A Danish delicacy
even your enemy eats well
The Swedes and Danes were fierce rivals for eight hundred years, and the neighbouring countries were practically constantly at war, until the title of Great Enemy became the Russians at the end of the 18th century. These days the rivalry is mainly centered around sports and the Eurovision Song Contest. However, it’s a bit like sibling rivalry. We can beat on each other, but heaven help the outsider who beats our brother.
In my opinion the Danes have given the culinary world two great things; Smørrebrød (elaborately topped open top sanwiches) and Remoulade sauce. The latter is a mayonaise based condiment which goes extremely well with fried fish. The Danes also serve it together with thinly sliced cold roast beef.
It is however difficult to separate the Swedish kitchen from the Danish. In fact, if we’re talking about a traditional culinary culture, Sweden is such a large country that the differences between the food in the north and that in the south, is far greater than those of southern Sweden and Denmark, or even northern Germany.
I got this recipe from my grandmother Anna’s books. She was born in the south, so at various points in history my ancestors were actually Danish.
Remoulade sauce
Ingredients
- 2 tbsp pickled cucumber finely chopped
- 1 dl mayonnaise
- 1 dl crème fraîche or sour cream
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- salt to taste
- white pepper to taste
- 0.5 tsp turmeric powdered
Instructions
- Finely chop the pickled cucumber, or why not use Bostongurka.
- Combine all ingredients in a bowl.
- Season with salt and white pepper.
- Refridgerate for at least an hour prior to serving.