As with any tradition in Denmark, we enjoy this holiday with plenty of food. And we mean, plenty. A typical Easter lunch, or Påskefrokost is celebrated with family and friends on Easter Sunday. These lunches typically last a full afternoon with plenty of fun, drinks and courses.
Lunch is centred around one of the great pillars of Danish society, rye bread. Serving as the plate, delicious sandwiches are built with boiled eggs, breaded fried fish, different kinds of herring (think curried or pickled), fresh cress, different kinds of cheese, sliced meats and of course, liver paste. Lamb is also a typical dish for this time of year.
The second star of the show is snaps (aquavit), a strong spirit much like gin or vodka, served in little shot glasses alongside lunch. Random cries of skål (cheers!) pop up from around the table throughout lunch, prompting the next shot (or sip) - you’ll get the hang of it soon enough. As we like to say, the fish needs something to swim in, so if you’re eating herring, snaps and beer aren’t far behind.
Of course we have Easter beer
That’s right, much like at Christmas time, we have Easter beers. All breweries begin releasing their Påskebryg (Easter brew) in the run up to Easter claiming it to be stronger and tastier than the average beer. Try them for yourself! Look for the cans with baby chicks all over them and you’re on the right track.