Påskfrokost

Påskfrokost is a traditional Easter lunch common in Denmark and, to varying degrees, in Norway and parts of Sweden. It is a social meal that gatherings of family, friends, clubs, or workplaces may hold during the Easter period, often around Maundy Thursday or Good Friday, but sometimes on adjacent days. The focus is a communal, multi-course cold meal accompanied by drinks and light social activity.

A typical påskfrokost features a selection of cold dishes and easy-to-prepare items. Common elements include pickled herring (sild), liver pâté (leverpostej), smoked or cured fish, eggs, shrimp, cold cuts, salads, and rye or dark bread. Dishes are usually assembled into a spread that guests can share and sample in sequence or as a buffet. Regional and family variations exist, and some hosts add warm dishes or regional specialties.

Beverages and social tradition are central to the event. Snaps or aquavit, beer, and coffee after the main courses are common, with toasts (skål) and informal singing or storytelling between courses. The tone is typically relaxed and convivial, emphasizing hospitality and social connection during the holiday.

In Denmark, påskfrokost is tied to the broader frokost culture and Easter customs, while in Norway it has become a popular social occasion during the Easter break. The tradition reflects how Easter symbols, eggs, and sweets intersect with a shared meal, adapted to local tastes and family traditions.