Toppings such as liver pâté, smoked sausages and cheese. These are often all provided at breakfast time for eating then and for making into sandwiches for lunch.
A mixture of duck fat and pork dripping to give it a spreading consistency and served with dark rye bread with coarse sea salt. It can be used in open sandwiches with ristede løg.
Shaggy ink cap. A type of fungus which is edible when young. The cap overhangs so that, rather than the more common round cap, the shaggy ink cap has an elongated ovoid shape. It has shaggy scales which, when young, are white but which become darker with age. As it ages it becomes quite unpleasant to eat and eventually dissolves into a puddle of black liquid, giving it its English name.
