What kind of food do they eat in Denmark?

Smørrebrød: Open-faced sandwiches with various toppings such as cold cuts, fish, cheese, and spreads.

Flæskesteg: Roasted pork belly served with red cabbage and potatoes.

Stegt Flæsk: Pan-fried pork belly with parsley sauce and potatoes.

Rødgrød med Fløde: A cold red fruit soup made with strawberries, raspberries, and redcurrants, served with cream.

Æbleskiver: Spherical pancake balls served with jam and powdered sugar.

Kringle: A buttery pastry shaped into a knot or pretzel, often filled with jam or custard.

Rugbrød: A dark, dense rye bread that is a staple in Danish cuisine.

Frikadeller: Pan-fried meatballs typically served with mashed potatoes and red cabbage.

Wienerbrød: A generic term for Danish pastries, such as croissants and custard-filled pastries.

Leverpostej: A liver pâté served on rye bread, often with bacon and pickles.

Gravad Laks: Cured salmon with herbs and spices, served with a mustard-dill sauce.

Kartofler: Potatoes are commonly served as a side dish in various forms.

Mørbradbøf: Tenderloin steak usually served with a creamy sauce and sautéed vegetables.

Medisterpølse: A type of pork sausage often enjoyed with boiled potatoes and parsley sauce.

Risalamande: A rice pudding dessert with whipped cream and chopped almonds.

Grovbrød: A coarse, whole-grain bread made with rye and whole wheat.

Honningkage: A spiced honey cake flavored with cinnamon, cloves, and ginger, often enjoyed during Christmas.

Dansk Gløgg: A mulled wine spiced with cinnamon, cardamom, clove, and raisins, traditionally consumed during the holiday season.