forretter

Forretter, in Danish dining terminology, are the first course of a traditional meal. They are typically small portions designed to stimulate the appetite and can be served cold or warm. In formal menus, the forret precedes the main course (hovedret) and is followed later by desserts or coffee.

Forretter come in a variety of forms. Common options include seafood dishes such as gravlax or smoked salmon, shrimp cocktails, or cured fish. Meats and pâtés, such as beef tartare, carpaccio, or liver pâté with toast, are also popular. Vegetable-based starters, like asparagus with hollandaise, mushroom tarts, or marinated vegetables, provide vegetarian alternatives. Soups can function as a forret, including cold cucumber soup or light creamy varieties. Many forretter are served as a small plate or as a selection of bite-sized items on a platter, often accompanied by bread, rye or crackers.

In practice, forretter reflect seasonal ingredients and regional preferences. They are common in both restaurant menus and home dinners, ranging from simple, everyday starters to more elaborate creations in fine dining. Modern interpretations may include lighter, contemporary presentations or fusion elements, while traditional forretter emphasize balance, freshness, and attractive presentation.

Overall, forretter play a key role in Danish multi-course meals by offering a nuanced, accessible introduction to the flavors of the upcoming courses.