We hope that you enjoy the information, insights and inspiration that we provide. We are a small team and we would like to keep delivering high quality, interesting articles for you to enjoy and your support will help Your Danish Life to continue to produce relevant content for expats in Denmark. Nimble is also a good option if you’re trying to keep your carb intake low, but you can’t quite give up bread completely. Calories Per Slice Because rye bread is more or less only made in Denmark and in some of the neighboring countries - some of the ingredients in this recipe can be hard to get a hold of if you are living in other countries. We normally add a little gravy browning to give the bread a more brown color. This should not add any taste to the bread so this can be omitted if you like. One example of that is this recipe for herring smørrebrød. In addition to the herring, you’ll also be adding beets, sour cream, mustard, shallots, green onions, capers and cucumbers – which sounds far more complicated than it is, trust me.

You may also be interested in: Danish vs Dutch: Are They The Same? (+ All the Differences) 5. Kanelsnegle Some bakeries call the “Onsdagssnegle.” – or “Wednesday snails” – as, for some people, they are traditionally enjoyed during football games. The Danish fodboldlandshold (national soccer team traditionally plays on a Wednesday. 6. Frøsnappere

Conclusion

You could also replace the herring if you want to take things up a notch, like using stenbiderrogn – or Danish caviar– instead.) 2. Beets and pate smørrebrød And while you could wait to visit Denmark before embracing this method of eating Danish bread, there are also plenty of recipes online letting you make your own smørrebrød at home. 1. Herring smørrebrød Most of the carbohydrate in bread comes from wheat flour. To make low-carb bread, make your own, and try out some low-carb flours, such as: Essentially, as you’ll see in this recipe for egg salad smørrebrød, place some sort of lettuce on the rugbrød, spoon on some edd salad and voila – lunch is served! 6. Blue cheese, pear and hazelnut smørrebrød

The charts below show the lowest calorie bread per slice, that is available to buy in most supermarkets in the UK (lowest first). For many people, if you ask them to name any staple of Scandinavian cuisine, herring is often the first thing that comes to mind. And you’d be 100% correct in saying that, as it certainly pops up in Danish (and other Nordic) recipes all the time. Over the last decade, traditional grains and different types of wheat have been revived to produce a wider variety of bread. As mentioned before, it translates to Viennese bread and was introduced to Denmark by the Austrians. It’s also probably the type of food that Denmark is most famous for.On the cold refrigerated shelves, you will find the cream cakes, flødekager. They are filled with freshly whipped cream and cake cream, often topped with marzipan, fruit and chocolate. Typical ones are kartoffelkage (potato cake), gåsebryst (goose breast) and jordbærkage (strawberry cake). No worries, in the first two you will find neither potato nor goose breast – however there are strawberries in the last one! What the world often refers to as Danish bread or Danish pastries is known as wienerbrød in Denmark. This translates to “Viennese bread”. The name hints at the true origin of the flaky pastry, so many of us enjoy with our morning coffee. That is, this recipe for smoked salmon and fennel smørrebrød is very straightforward and tastes delicious. If you can’t get hold of fennel where you are, celery or leeks can be great substitutes. You can even add a poached or boiled egg to make a more filling meal 4. Potato smørrebrød with garlic aioli