The Christmas lunch is a age old Danish tradition. It's kind of a party which often takes place at work. We have always had our own Christmas lunch at home. We keep strictly to tradition. So we start with a variety of fish - pickled herring, fried plaice, caviar and eggs. Then comes lunch meat, pate, meatballs - all the meat. And in the end cheeses.
Erik made this sandwich of liver pate, bacon, pickled beet and raw onion. An uncommon combination to the Danish palate. Perhaps it is his American genes playing in. But as a teenager a bit of unorthodoxy is allowed and although he looks sceptical he loved it.
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