Denmark
Ask what Denmark eats and the answer starts with this: open sandwiches, pork, and pastries; hygge comfort food now joined by New Nordic innovation. Look for Smørrebrød (open rye sandwiches topped with herring, egg-shrimp, or roast pork), Frikadeller (pan-fried pork meatballs with potatoes, gravy, pickled cucumber) and Stegt flæsk (crisp pork belly slices, parsley sauce, potatoes; voted national dish). Open rye sandwiches were formalised in nineteenth-century Copenhagen; Oskar Davidsen’s restaurant listed 178 varieties on a metre-long menu from 1888. This atlas has 36 Denmark dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
37 dishes.
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Drømmekage
Vanilla sponge under a baked coconut and brown sugar topping. Ready in 25 minutes prep and 35 minutes cooking. One…
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Fastelavnsbolle
Cream-filled bun eaten before Lent, iced on top. Ready in 40 min prep and 25 min cooking. 12 buns. A…
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Flødeboller
Chocolate-shelled marshmallow domes on marzipan bases. Ready in 1 hour prep and 20 minutes cooking. Makes about 20. A snack…
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Flæskesteg
Roast pork with crackling and red cabbage; Christmas centrepiece. Ready in 30 min prep and 2 hr 30 min cooking.…
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Fransk hotdog
Sausage pushed into a hollowed baguette filled with dressing. Ready in 10 minutes prep and 10 minutes cooking. Serves 4.…
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Gammel Dansk
Dark herbal bitters drunk cold, sometimes with morning rolls. A wine & spirit recipe from Denmark.
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Gløgg
Hot spiced red wine with raisins, almonds and a shot of spirit. Ready in 20 min prep and 20 min…
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Hakkebøf med bløde løg
Thick beef patty with soft browned onions, gravy and boiled potatoes. Ready in 20 minutes prep and 45 minutes cooking.…
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Havarti
Mild, supple, buttery table cheese sliced onto open sandwiches. A cheese & dairy recipe from Denmark.
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Klejner
Twisted knots of cardamom dough fried crisp in fat. Ready in 30 min prep and 25 min cooking. About 40.…