Morten Mygind of Nr. Vissing Kro in Jutland recommends:

Use Esrom for tapas with dried fruit on small squares of warm, buttered, toasted rye bread. Let prunes, dried apricots and dates simmer in beer, spiced with cane sugar, whole cinnamon, star anise and green cardamom for 10 minutes.

Build the tapa up with rye bread, cheese and a piece of dried fruit.

Garnish with lemon balm, lemon thyme, orange slices and celery.

Drink Classic from Thisted Bryghus with it.