Americans Tasting Danish Smørrebrød part 2!! This time, håndmad smørrebrød from Slagter Jesper!

[@fredepadde]

Lovely to hear some proper københavnsk danglish. What a nice butcher.

[@2665naruto]

Hot leverpostej with mushrooms and fresh made bacon is really the best :D

[@argantyr5154]

Haven't you forgotten the beets :)

[@soho2409]

Hot leverpostej is an abomination imo. What's next, pineapple on pizza?! Pepsi?!

[@420SuperBeanz]

with butter roasted kantareller

[@Joliie]

@@soho2409 You gotta start living my friend, fresh out of the oven hot leverpostej on freshly baked franskbrød, to die for, yes always pineapple on pizza. The pepsi I get.

[@axelwillerup6601]

Ingen svampe

[@mobspeak]

You can tell this guy takes pride in his craft, great stuff.

[@TravelinYoung]

Agreed! And it pays off, so good.

[@sismofytter]

I hope Jesper gets a lot of business out of this, because that was awsome :-) I love that you guys support the butchers in sted of the supermarkets 👍 The eggs you where talking about is verry taditional at easter in denmark :-) Thanks for all the good videos you guys put out ❤

[@TravelinYoung]

Ha, I hope so too, but mostly cause he is a great guy with an awesome shop. We will stop by tomorrow to stock up on some goodies for next week :).

[@svensvensson627]

Aaahhh i Love smörrebröd!!!

[@nikolajkannik2479]

You are missing one aspect of the danish lunch tradition, specially around christmas during christmas lunch. and that is the length of the lunch, which can go on for several hours, where first you have fish, second warm "smørrebrød" and finally the cheese. My cousins husband from Ohio was warned about this the first time he came for a danish christmas lunch but did not beleive it until he tried it him self :-)

[@Drescher1984]

This is so cool! Poor Jesper just watching them eat hehe

[@Drescher1984]

Sky can also be used in gravy btw

[@TravelinYoung]

Haha, I did feel bad he wasn't eating with us.

[@jesperrosenvinge7955]

Take a look at me, i am ok 😂

[@helensahagian1501]

You are killing me. This is awesome. I love , love smørrebrød. I do make them my self if I have to bring something for sammen skuds gilde. Smørrebrød is an art. I have to come back to Denmark as soon as possible.❤️❤️❤️❤️❤️🇩🇰🇩🇰🇩🇰🇺🇸🇺🇸

[@TravelinYoung]

Haha! I hope you can visit soon :).

[@thomashovgaard3134]

Fun fact: While you call it an art, we just throw stuff together :-)

[@irenestrmnss4496]

​@@TravelinYoungwe have smørbrød in Norway and Sweden too. In swedish It s called smørgås. Many local variations, but it s a scandinavian thing. Typical norwegian is smoked salmon and scrambled eggs together. And shrimps with lemon and mayo. Roastbeef, too and karbonadesmørbrød ( almost like burgers og beef meat.) Like frikadeller almost.

[@thecomedycount1359]

Funny thing that Josh spoke of the deviled eggs and taking out the yoke and put it back in. In Sønderjylland we have our own way of doing that. It is called "Solæg" and is more of a pickled egg. Every "Sønderjyde" has a recipe and call it "the right one". You should try it - maybe on tuesday? My recipe goes like this: -Boil 10 eggs for 20 minutes with the brown paper-like outer peels of an onion and shock them in cold water afterwards. -Once they have cooled off, gently crack the shells and put them into a pickle-jar - save the water you boiled them in. -Add 4 big tablespoons of salt to the jar, and the cooled off water (and onion peels) from the boiling. The onion color from the water will make a beautiful marble pattern on the eggs, where you made the cracks. Make sure that the eggs are completely under water. -Keep them in the closed pickle-jar for about 3-4 days. -After 3-4 days, you peel the egg (obviously), slice it into two halves - don't worry, the yoke is supposed to look like that! -Gently remove the yoke and fill the egg with spicy danish mustard, a few drops of oil (I use sunseed), a few drops of red wine-vinegar and a few drops of tabasco. -Put the yoke back on top of it with the round side facing upwards. Then you eat it in ONE bite. The eggs are good for 2-4 weeks, but gets saltier by time. It goes GREAT with beer and snaps, and is a delicacy you find in a lot of bars in Sønderjylland! Go for it, and let's hear what you think!

[@TellusJD]

It's epic! Solæg is so awesome! I'm not from southern Jutland but have family there, and I et this around Christmastime can definitely recommend.

[@FintaruS]

You guys deffentliy have to try this. I have it offen. I'm from Sønderjylland too 😇

[@notwokevikingrules401]

they eat pickled eggs alot in usa too

[@Sabi-qe6wp]

I was just about to suggest they should try "solæg" when they get to visit Southern Jutland - alongside of "Sønderjysk kagebord" of course. :D But solæg is so easy to make, so providing a recipe was brilliant idea :) Oh yeah and you of course need to drink snaps to the solæg - preferably a Porsesnaps

[@andershansen9009]

Solæg is in all Jutland not a Sønderjylland special , there is also skidne æg also a good one

[@JinParkIam]

Really enjoyed this one! And also I loved the hospitality of Jesper, very kind of him to introduce you to a more common take on open-faced sandwiches!

[@TravelinYoung]

Agreed, Jesper was fantastic. We learned a ton and had fun eating while doing it :).

[@jesperrosenvinge7955]

Thank you so much 🙏🏼

[@alfaomega]

@@jesperrosenvinge7955 jeg bliver simpelt hen nødt til at køre til din butik en dag, det ser bare lækkert ud det du har lavet, er vild med din fokus på at holde det lokalt og den høje kvalitet 👍

[@Mssfjj]

Hello from Værløse :) I know this is not an ad, but I really need to visit Slagter Jesper now :D :D :D Great video!

[@batmann2o]

You should try a “Kartoffelmad” ryebread with potatoes, radishes and mayonnaise. But it’s a summer thing when you can get new danish potatoes.

[@thecomedycount1359]

Great idea... But they should wait for the "New potatoes" ;-)

[@RAimotion]

aye thats a great piece of "smørrebrød" 100% a classic also.

[@knaugde]

Don’t forget the onions.

[@Paraplax-gj3ls]

And bacon

[@SrenKlintrup]

I used to live in Farum and Jesper is definitely my favorite butcher in all of Denmark, used to visit him several times a week to get cold cuts, meat etc. Always happy and you can feel that he enjoys his profession very much, and the quality of his is always amazing. Jesper's shop is definitely one of things I miss the most after moving to Jylland. By the way, when you're in the area, Farumhus konditori has some amazing bread, their "softkerne rugbrød" is amazing. Great video! :)

[@foldemikaelfoldemikael3742]

Next when summer comes, a "sol over gudhjem" is a must, especially if it fresh from the smokehouse. "smørrebrød" comes in many delicious variations from the super styled to a simple "kartoffelmad" (which can be styled as well).. now I am hungry :)

[@Cyraneth]

Butchers really go above and beyond for their customers. Really commendable!

[@TravelinYoung]

Agreed!

[@MentalFrizbee]

From a modern master who honors old tradition and hard work. Great idea you guys! And thanks to Jesper!

[@thomashovgaard3134]

Godt gået Jesper

[@illus1ve]

I seeing you guys trying and enjoying what is essentially a huge part of the danish food culture. Have you guys tried 'Stegt Flæsk' yet? :)

[@olelarsen9151]

I bake my own rye bread and eat this for lunch pretty much every day - in the US. Some traditions are hard to let go of. Fortunately there are some good sources of key ingredients e.g. Danish remoulade or "asier" around here. As usual, thanks for sharing your experiences from the old country!

[@mumimor]

What a wonderful video. Now I have to go to Farum. I like walking my dog in the woods near Farum, so it won't be too long.

[@TravelinYoung]

Please do! It is a great place, I went back today to grab some food for the week :).

[@sticdefatale]

Love your channel. I got two words for you....Æble Flæsk! I am pretty sure your taste buds would fall in love. Keep up the good work :)

[@leighrussell6083]

Great job Jesper!

[@siajnesdunk]

The way you show the butchers products is appealing. Nice video job there. You really know how to set up the light, which I know is not a easy job. Thumbs up.

[@papaquonis]

Well, now I'm hungry. Smørrebrød done well is amazing, and this does look like it's the good stuff.

[@QuayNemSorr]

Well if I wasn't hungry before... So great to follow your experiences. Højtbelagt smørrebrød is really the recipe for a good day!

[@olehj799]

Great video and nice to see other peoples perspective on our Country and way of living ;-) I like your videos =)

[@Tjalfe20]

This is really awesome! Farum really has a way of keeping the small-scale crafts alive. I hope you'll have a chance to visit Tante Maren at some point - I think it's right up your alley.

[@anettekruse6755]

You should visit Raadvad Kro for lunch. Close to you and close to Dyrehaven.

[@Koqey]

Hello from Søllerød, as a mid 20's dane im actually learning so much about Denmark watching you guys. Really cool concept this youtube channel!

[@stagger5863]

All ways nice to see you guys diving into a good Danish national food like smørebrød 👍🏻

[@sharonnewton4374]

I love that you did close up photos of each dish! Great videos! My grandfather was from Denmark but I had no idea of what they ate daily. God bless you!

[@trainspotter_dk3165]

Fun and cozy videos you make. Fun and interesring to hear you guys talk about herring. When I was a kid, my mom had to hide the herrings in the fridge. Ever since I was 2 years old I would have had herring for breakfast if I spotted a glass of herring in the fridge. I could eat it all the time and I also can today 30 years later. I still love herring, but can manage it better today than then. :-)

[@jimmywayne983]

You should make Flæskesteg (or a ribbensteg) at home, for dinner the first night and then the leftovers for lunch the following day either on ryebread or in a sandwich. Its really the perfect roast for several meals, since when its been roasted it can be eaten during the following 2-3 days, if kept in the fridge and its even perfect to re-heat.

[@mumimor]

and you can make biksemad!

[@traver1965]

The great thing about smørrebrød is that you have the taste of salt, sweet, umani, sour and bitter. The bad thing is the time you use to remove the stuff you dont like. Personally I always remove the "sky" for instance. Btw my favorite did not make the list: Hakkebøf med bløde løg og æg. It is like a rye bread mini-burger :)

[@davidlarsen1981]

Det er jo en pariserbøf.. nærmest et måltid i sig selv :)

[@traver1965]

@@davidlarsen1981 Haha ja næsten bortset fra jeg fjerner: Syltede rødbeder, skåret i tern Kapers Løg Revet peberrod Cornichoner Og jeg laver et spejlæg

[@Aervida]

Great fun to get an "outside" view of our country ;) Hope you are enjoying Denmark.

[@martinwinther6013]

Smorrebrod is a tradition that dates back to the urbanisation where the different regions stil had "signature dishes", and they brought these dishes to the city where they became a stable of the streetparties that was held every weekend. It was a come-together thing, a collective/community lunch more than a party as we know it today, tho people ate and drank and everybody in the street knew eachother. The way the "signature dishes" was served was on a piece of ryebread, and it became smorrebrod as we know it today. - the streetparties havnt really been a thing for like 50 years now, but there are a few streets that still tries to uphold the tradition. And we still eat the regional signature dishes served on bread, most do it without knowing why the combos is as they are - and the "rules" about what you can serve as smorrebrod is no longer existant. If its a good combination then it works, doesnt have to be a regional signature dish

[@Valjean666dk]

You can also do leverpostej with just some pickled red beets on top(on bread). Quite popular if you want to keep it really simple.

[@krogmose7561]

You started with the luksus edition went to the Håndmad edition, now you should figure out to try the Homemade versions that are a bit different and much more simple.

[@TravelinYoung]

You got it! That is the plan :). We thought it would be fun to address the full spectrum of smørrebrød, so happy to see you think it would be cool.

[@blueeyedpunk]

So Jesper basically proved to foreigners that Danes are pretty open like our sandwiches 😉

[@wizardry007]

Wow that was mouthwatering. Now I know where to get smørrebrød in the future.

[@TravelinYoung]

Do it :).

[@heretic8488]

you need 2 visit Bornholm at sum point its a Great place and its called the sunshine island!

[@Bamsebjoern]

The fact you're not being sponsored, and actually make a point out of it, makes me want to sponsor stuff.. 🤣 You Guys are great! 👍

[@boesvig2258]

Actually the ingredients is why we call it "Italian salad" - the peas, white asparagus and carrots match the colors of the Italian flag: Green, white and red. Other than that, it has absolutely nothing to do with Italy :)

[@TravelinYoung]

Interesting, thanks for sharing! I was wondering where the name came from, as it didn't seem at all Italian to me.

[@boesvig2258]

@@TravelinYoung Thank you! And no, you're absolutely right, not Italian at all. There's a tendency for Danish dishes to pretend to be from elsewhere, I think. Another example is the typical Danish christmas dessert, "ris a la mande". The only French thing about it is the name - I guess because it sounds more fancy (?) 😊

[@djdoj1102]

@@boesvig2258 Not entirely true. Risalamande is thought to be heavily inspired by a french dessert called Riz à l'impératrice.

[@Joliie]

@@TravelinYoung We also have Russian salad, guess which colour it has ;)

[@NitronNeutron]

@@boesvig2258 Risalamande is a weird. Especially because cream is added to extend (at the time) very expensive and exotic rice.

[@Frylund]

Episode 3: You make it at home? Thanks for yet another great food adventure 👍

[@TravelinYoung]

You got it! Thanks :).

[@peternielsen8723]

You should maybe try skiden æg. Probably a little late, but it's a classic easter thing in Denmark. It's boiled egg, ryebread and mustard sauce. Egg must be freshly boiled and still hot, like the sauce ofc.

[@kenboje971]

Thank's Young's,for your taste buts got to the high end. The butcher is dam good

[@AndersGetherSoerensen]

I'm an old guy, so I lacked spegepølse "salami" with remoulade. That's my favorite cold cuts. But Jesper make delicious håndmadder "handsandwiches".

[@Zinho713]

I need to go to Farum! This guy is so cool

[@Scruples4444]

excellent episode )

[@finncarlbomholtsrensen1188]

As a joiner, I'm sorry to have to mention that the left plank of the solid table is turned the wrong way, as the inside of a tree is normally the least expected to make cracks on the surface!

[@kennethAmos8929]

Love your videos 😃

[@EFJoKeR]

Love your videos... Makes me realise, there's so much in Denmark, to be proud of, as a Dane, Pagan, and Viking... ;)

[@anettekruse6755]

A traditional danish lunchbox would hold smørrebrød with fewer trimmings. I remember in school, unwrapping the luke warm leverpostejmad with the pickled beetroot, the spegepølsemad with fried onions (sorry Josh😊)

[@katrinedalby4171]

I love your content - keep it up! :)))

[@lenasamanthagraham]

Im Norweigian, so herring and any kind of fish is a part of our daily diet. And ut is logic, we have the barents sea right outside of our doorstep. We call Herring the seas Silver, and this has save a lot of norweigians life during time. You had bareels of salted herring and potatoes as a diet many months of the year. 😊

[@denmark39]

You were brave sitting infront of the chef eating food you are not quite sure of 😂 😅. Jesper er en fin fyr.

[@TravelinYoung]

Haha, I thought of it the other way. He was brave letting us eat food in front of him we weren't sure of with the plan for us to put online. :). Honestly though, it was a super fun day and experience. Jesper was kind to us.

[@denmark39]

@@TravelinYoung I think Jesper is thinking like we all do some smørrebrød is an acquired taste especially the herring. Anyone who has never had a pizza will enjoy it smørrebrød is not like that. And it’s normal to be picky we all have our favourites and dislikes when it comes to smørrebrød.

[@RAimotion]

@@denmark39 100% that's why I sometime ask for specific versions of the originals that i like at the butcher that they make on request in good time of course :)

[@JeffPhillipJoseph]

Great video! I've lived here along time and I learnt a few things here. Thanks for that! My problem (one of many) is I don't like rye bread. I've tried all sorts and keep trying, but I've never found any I enjoy. Danes think I'm crazy for not liking it, although I've now met 2 Danes who don't like it either. Then I go and eat all their great traditional toppings on white bread, as that's all I'm left with if I don't bring my own bread. But I'm a simple man, good fish or meat on bread and I'm happy. I love the traditions surrounding smørrebrød, especially Christmas Lunch with all the drinking included making it extra special. Thanks again for a great video.

[@daedala70]

If you’re still trying and haven’t tried it yet, check out the red Signaturbrød from Schulstad. I just returned to Denmark after 10 years in the UK, so I’m almost starting over on rye bread and this one is amazing. Just remember, it has to be the red one 😀☝️

[@JeffPhillipJoseph]

@@daedala70 Thank you and welcome back! I will keep and eye out for it and give it a try. I'm not going to get by hopes up, but I'll keep an open mind when I try it. I'll let you know how it goes. Wish me luck ;o)

[@daedala70]

@@JeffPhillipJoseph thank you and good luck 👍🏻🤗

[@boduholm8463]

The kitchen at work made Smørebrød today. It was so good. I like the butchers danglish.

[@Popcorn_Assassin]

Thought you were gonna clean all the plates for a moment. That was a lot of food for just two people in one meal. But that's classic old school Denmark too :D.

[@TravelinYoung]

Haha, we cleaned them all later that night :).

[@Popcorn_Assassin]

@@TravelinYoung Smørrebrød is good as leftovers too :D.

[@onlinecheatersexposed8491]

we do have something similar to deviled eggs, called skidne æg, eggs in a mustard sauce

[@eikthesheik]

Slagter Jesper is my slagter too :)

[@jackalofalltrades8705]

`sky` means cloud ☁️ makes sense since it's the exact colour of clouds over Denmark most of the time.

[@burlin5897]

next time you shop there, say hello to my mother - she has worked there for many many years :D

[@1968tttt]

Oh you should try all the salads, Im sure Jesper ha most of them. Russian salad, Hering salad, Egg salad, Mackerel salad, Hen salad, and a hundred others

[@Zandain]

I can't believe how many pieces of smørrebrød, you ate!! 😵 I'm Danish and my limit is about 3!! Well done guys..yay for Slagter Jesper!

[@TravelinYoung]

Haha! We even ate 3 more that I took out of the video cause it was getting too long :).

[@blueeyedpunk]

Haha only 3?

[@troelspeterroland6998]

Here is a little bit about the origin of the name "dyrlægens natmad / the veterinary's night snack": In the old days when circuses had many animals, the veterinaries from the Royal Veterinary and Agricultural Academy (today the Faculty of Life Sciences but still located in Frederiksberg) used to go to the circus building of Copenhagen near Rådhuspladsen (it still exists) to check up on the health of the circus animals. On their way back to Frederiksberg late in the evening, they would stop halfway, at Oskar Davidsen's smørrebrød restaurant in Søpavillonen (the building still exists at Peblinge Sø although the restaurant has moved to Store Kongensgade) to get a night snack after a long day's work; and he invented this kind of smørrebrød for them.

[@rigbymauser]

Hey you guys...you live in my town. Keep up the good vids

[@sddk]

Next stop on your smørrebrød journey could be your danish friends lunch boxes? 😄

[@CerberaTV]

I've got a few suggestions for some things to try, if you havn't already: Stegt flæsk med persillesovs (Roast pork with parsley sauce) Rødgrød med fløde (Red porridge with cream) Tarteletter med høns i asparges ( Tartelets with chicken and asparagus) Loving the content, it's fun to see how people from other cultures react to something very normal here in denmark. :)

[@SuperSieth]

The devils eggs is also a danish tradition at easter. We make them with hot mustard though. I guess it depends where you are in denmark. But it is all silly, Rullepølse has italian salad on it, which is not italian at all etc..Smørrebrød is high layered rybread dishes..

[@Gissedk]

My friends in Houston who are Danes living there, goes to Ikea to get their pickled herring. 🤣 And now you are learning about smørrebrød, try to google a "pålægskagemand". Its a crossing of the idea of a kagemand and smørrebrød. Kagemand are cake we often use at birthday celebrations.

[@michaelklein20]

I could see the fear on Miranda’s face just before the onslaught of fish varieties. Weren’t you suspicious that Jesper didn’t eat one bite? Herring is a NY Jewish delicatessen staple, but you wouldn’t know that because you don’t like NY! Haha. Another awesome video, keep ‘me coming.

[@dbblicher]

That's what smørrebrød should look like! Not the fancy ones you had in the other vid (they do have a place in our traditional food palette, but it's not true smørrebrød, which Jesper also mentions). The good thing about the different recipes is, that they're generally the same all across Denmark. You can visit a butcher in Tønder and get the same dish served as Jesper did for you in Farum. The only true difference is the care with which the maker has created his/her smørrebrød. Looks like to me, what Jesper has made for you guys is top shelf quality smørrebrød, with nothing but fresh ingredients, either home made or fresh of the shelf the same day from another shop.

[@TravelinYoung]

His quality is definitely top notch! We're lucky to have found him for sure. ☺️

[@2665naruto]

Damm Jesper place sounds awesome 👌 I work in a cleaning company. And sometimes we do jobs close to his shop. I have to go by there when I'm there next :o

[@TravelinYoung]

You should! He is great, we've been going there for a year now and appreciate them a ton.

[@ragzilbragzilb6603]

I always eat right after every show :D

[@jesperrosenvinge7955]

😂

[@mariaselin3906]

What did You Think about The “dyrlægens natmad” 😁👏🏻?

[@TravelinYoung]

It was okay, but I preferred the first leverpostej that we kept in the video. The taste is growing on me though :).

[@mariaselin3906]

You guys have to try it Warm! Its so god!

[@Redstomp]

A Dane let you into their home! Now you and Jesper are friends forever, that's how it works here. ^_^

[@userbjandthebear]

Smørrebrød as a tradition, started during ww1 when food was scarse, So people tried to dress whatever they had, up a bit. "you allso eat with the eyes". The first pieces of smørrebrød whas typically just a piece of ryebread with pigs fat or butter, and boiled potato slices. Another cheap favorite was tomato and eg, dressed with chives and maybe mayo. It all started from there, "højt belagt" came when the god times returned in the 20's. It's the Danish sushi, you can't make it wrong, don't let anybody tell you otherwise.

[@RHelenius]

I know you aren't big into fish, but the crown jewel of danish smørrebrød is Stjerneskud(Star shoot). Maybe have Miranda review it, if Josh isn't ready for it :)

[@akyhne]

I eat at least one of them from Meny every week. I'm obsessed with them. They have a "cheap" version at 39,- and one at 79,-. Those are BIG, with 3 different kinds of fish on them.

[@filip4dk]

Shooting star

[@Glax81]

You really should try a freshly baked leverpostej on some good white bread (franskbrød) and maybe add some bacon, mushrooms, beets (rødbeder) Really you can't go wrong, it really is fantastic.

[@auntied4950]

Love everything about this.. Now I'm hungry...

[@BenjaminVestergaard]

Always have to love your local butchers, especially with so much mass produced stuff these days. The local is rarely that much more expensive than supermarket and he/she knows the product you buy. Not all of them do everything they sell, but they stand by the quality. If you do want to follow up on this one, next would be home-style open sandwiches (where you do a little extra but don't necessarily have the time or variety of ingredients to go full smørrebrød), I'm thinking of for instance, rugbrød, butter, rullepølse, onions and sky... or perhaps salami, remoulade and crispy fried onions.. or roastbeef, remoulade, horse raddish and crispy fried onions... After that, the madpakke stuff; rugbrød + butter (of course), then the very basic stuff, leverpostej with fresh cucumber as Jesper also mentioned, perhaps also one with makrelsalat. A regular æggemad w/ salt and perhaps karse, without all the fancy. In general rugbrød made in a way to not be too messy to have in a lunchbox for 4-6 hours before eating (I believe many grown danes have nightmares about luke warm, perhaps smelly, lunchboxes). Which is also why I think we, in general, do a little extra when making rugbrød at home. cheers

[@destinodk]

i don't know if you guys have visited Silkeborg druing the sommer. lots of forests and lakes, get a boat and come enjoy danish nature at its finest ;)

[@conn7125]

What is your favourite smørrebrød you’ve had until now ? Mine is kartoffelmad “potato with mayonnaise and chives or Karse ( bittercress ??)

[@oleolsen1073]

Try lunch in blovstrød kro ,their smørrebrød is awesome😊

[@leifstrandbech769]

Ribbenssteg insted of Flæskesteg, it is alsow with sprød svær. Tray it , it is a little more fatty, but it taist more, and not so "tørt" as Flæskesteg.

[@peternielsen8723]

Snaps is for the pickled heering. It works perfectly against the vinegar in the heering. For the rest you most commonly just drink beer.

[@TravelinYoung]

Yeah, I had 2 problems this time around. 1) We shot the video at about 8:30 AM and 2) once I opened the snaps it was hard to turn away :).

[@quizzina-50]

In my family, we keep on drinking snaps during the whole meal - which is looong - and beer!

[@hellaceDK]

wow nice that Jesper did that :) but yes you have to get at pro to show you ;) velbekommen

[@nicolaild]

This is the most amazing butcher ever holy shit. I wish he was my local butcher 👍🏻

[@TravelinYoung]

He is fantastic!

[@emilguldmann6816]

If you want to be fancy, you should try Fjordrejer "Fjord shrimp". You peel like 50 of these tiny shrimp to make 1 piece, then you put it on a piece of good "franskbrød" (white breadloaf) with some butterspread, a little mayo, lemon juice, a speck of pepper, some garnish(parsley) and you are good to go. You can add a little stenbidderrogn(stonefish roe) for the deluxe version. Also stenbidderrogn can be used as a topping on its own. It is top dollar, but a perfect easter/springtime meal.

[@mumimor]

Never use mayo on fjordrejer.

[@MsBlackdeath13]

My great grandmother had 1 snaps every morning and she lived to 94 years old.

[@orphancharmander1168]

Ill need to say it, "syltet" red cabbage is a must on "Flæske steg, med Flæskesvær 😆👌🏻👌🏼👌🏽👌🏿👌🏾❤

[@jacobankerstjerne8966]

i was a foreign exchange student in North Aurora, IL in 2011-2012 and loved Chicago! My host parents favorite butcher was inbodens (in DeKalb i guess??) I hope you enjoy it here in the north! Ps. my host dad didnt like fish either :-D

[@christianandersen2997]

If Torvehallerne are at the top of a scale fram 0-100, you went down to like 80 in this video. There are plenty of levels of smørrebrød left - you should look into the type of smørrebrød found in the packed lunches of schoolchildren. And you should also try 'makrel i tomat'

[@ec6091]

You should make another video on the the fish store in Frederiksværk called “det’ fisk” (they are on facebook). Real quality and amazingly fresh fish - homesmoked too. Fiskefrikadeller (fish cakes) from heaven, plaice filet for gods, and many kinds of heerings that’s awsome. Try it out

[@frederikstorm5524]

Great video!

[@34Joachim]

There is 2 type of smørebrød. Normal/regular. And then luksus smørebrød. It´s on bigger size.

[@Laziter73]

If you want to try something, go visit John's Hotdog Deli in Bernstorffgade 5. You'd be in for a treat. He makes a new kind of hotdog on a weekly basis. All kinds of flavors and taste experiences.

[@Simon.v.G.]

You guys are great, so open minded. You will love liver pate at some point - I promise ;-)

[@TravelinYoung]

Haha, thanks. We will see :).

[@Earthrush]

Do u live in Farum if yes ,is IT in rustenborg . I know Farum semi well my grandma and aunt live very close to the trainstation ,and alot of my family use to live in rustenborg

[@TravelinYoung]

We don’t live in Farum, we just drive up for the butcher and to visit some friends close by.

[@tomashorne]

FYI - The only Italian thing about the Italian Salat, is the tricolour. Just like the Russian Salat, which is red. Bon appetite :-)