World Flavors Cookbook

Denmark Recipes

Danish cuisine is the birthplace of New Nordic cooking and home to the world's most celebrated restaurant (Noma). Built on smørrebrød (open-faced rye bread sandwiches), smoked fish, pork, dairy, and foraged Nordic ingredients, Denmark has redefined what "local and seasonal" cooking means.

Recipes from Denmark

• Smørrebrød with Roast Beef

  A classic Danish open-faced sandwich on dense rye bread, topped with thinly sliced roast beef, remoulade, and crispy onions.

• Smørrebrød with Smoked Salmon

  An elegant open-faced sandwich featuring smoked salmon, dill, and capers on buttered rye bread.

• Smørrebrød with Herring

  The most traditional of smørrebrød, featuring pickled herring and onion rings on rye bread.

• Frikadeller

  Danish-style meatballs made with a mix of ground pork and beef, served with potatoes and gravy.

• Stegt Flæsk med Persillesovs

  Crispy fried pork belly served with boiled potatoes and a rich parsley cream sauce.

• Leverpostej (Liver Pâté)

  A smooth and savory liver pâté, often served warm on rye bread with bacon and mushrooms.

• Pølser (Danish Hot Dog)

  The iconic red or brown Danish hot dog, served in a bun with remoulade, mustard, ketchup, onions, and pickles.

• Æbleskiver

  Spherical pancake puffs, traditionally served during the Christmas season with jam and powdered sugar.

• Risalamande

  A creamy rice pudding with whipped cream, vanilla, and chopped almonds, served with warm cherry sauce.

• Flæskesteg (Roast Pork)

  Succulent roast pork with perfectly crackled skin, served with red cabbage and caramelized potatoes.

• Pariserbøf (Parisian Steak)

  A classic Danish bistro dish: a minced beef patty on white bread, pan-fried and topped with raw egg yolk, capers, onions, and horseradish.

• Stjerneskud (Shooting Star)

  A luxurious open-faced sandwich with both fried and steamed fish fillets, topped with shrimp, asparagus, and caviar.

• Æggekage (Danish Omelette)

  A thick, fluffy oven-baked or pan-fried omelette topped with crispy bacon, chives, and tomatoes.

• Biksemad (Danish Hash)

  A classic "leftover" dish of diced meat, potatoes, and onions, fried together and served with a fried egg.

• Karbonader / Krebinetter

  Breaded and pan-fried pork and veal patties, typically served with "stuvet ærter og gulerødder" (creamed peas and carrots).

• Boller i Karry (Meatballs in Curry)

  Pork meatballs simmered in a mild, apple-infused curry sauce, served over white rice.

• Tarteletter med høns i asparges

  Crispy pastry shells filled with a creamy chicken and white asparagus sauce.

• Brændende Kærlighed (Burning Love)

  Creamy mashed potatoes topped with crispy bacon and sautéed onions.

• Forloren Hare (Mock Hare)

  A traditional Danish meatloaf wrapped in bacon, served with a rich brown gravy and redcurrant jelly.

• Gule Ærter (Yellow Split Pea Soup)

  A thick, hearty yellow split pea soup cooked with pork and root vegetables, traditionally served with rye bread and mustard.

• Klar Suppe med Boller (Clear Soup)

  A clear beef or chicken broth with meat dumplings (kødboller) and flour dumplings (melboller), traditionally served as a festive first course.

• Dyrlægens natmad (Vet's Night Snack)

  A famous open-faced sandwich consisting of rye bread topped with liver pâté, salt beef (saltkød), and a slice of meat aspic (sky).

• Rejemad (Shrimp Sandwich)

  A mountain of fresh cold-water shrimp on white bread or rye bread, garnished with mayo, lemon, and dill.

• Sol over Gudhjem

  A signature dish from the island of Bornholm: smoked herring on rye bread with a raw egg yolk, radishes, and chives.

• Fiskefrikadeller (Fish Cakes)

  Danish pan-fried fish cakes made from white fish, typically served with remoulade and rye bread.

• Mørbradbøf (Pork Tenderloin)

  Pan-fried pork tenderloin medallions in a rich mushroom and onion cream sauce.

• Wienerschnitzel (Danish Style)

  Breaded veal or pork cutlet served with "dreng" (a garnish of lemon, capers, horseradish, and anchovies).

• Hakkebøf med bløde løg

  Minced beef patties served with a mountain of caramelized onions and a rich brown gravy.

• Gammeldags Kartoffelsalat

  Traditional Danish potato salad in a creamy chive and mustard dressing, the essential summer side dish.

• Rødgrød med fløde

  A traditional red berry pudding made from strawberries, raspberries, and currants, served with cold heavy cream.

• Koldskål med kammerjunkere

  A refreshing cold buttermilk soup flavored with vanilla and lemon, served with crunchy biscuits called kammerjunkere.

• Hindbærsnitter (Raspberry Slices)

  Two layers of shortcrust pastry sandwiched with raspberry jam, topped with icing and colorful sprinkles.

• Drømmekage fra Brovst (Dream Cake)

  A light sponge cake topped with a rich, caramelized coconut and brown sugar topping.

• Brunsviger

  A soft yeast bread with deep thumb-prints filled with a thick, buttery brown sugar glaze.

• Kransekage (Wreath Cake)

  A towering cone of concentric marzipan rings, decorated with white icing and traditionally served at New Year.

• Kanelsnegle (Cinnamon Rolls)

  The Danish version of cinnamon rolls, made with buttery laminated-style yeast dough and a rich cinnamon-butter filling.