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.
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Koldskål
Cold sweet buttermilk with vanilla, poured over crunchy kammerjunker. 15 min to prepare. 6 servings. A dessert recipe from Denmark.
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Kransekage
Tower of marzipan rings cracked open at New Year and weddings. Ready in 1 hr prep and 15 min cooking.…
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Leverpostej
Warm liver pâté spread on rye, topped with pickled beet. Ready in 25 min prep and 1 hour 15 minutes…
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Marinerede sild
Herring cured in vinegar and spices, eaten on rye with snaps. Ready in 30 min prep and 10 min cooking.…
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Remoulade
Sweet yellow mayonnaise relish squeezed over hot dogs, fish and roast beef. 30 min to prepare. About 500 g. A…
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Risalamande
Cold rice pudding with almonds and cherry sauce, eaten at Christmas. Ready in 20 min prep and 1 hr cooking.…
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Rød pølse
Red-dyed boiled sausage from pølsevogn carts; remoulade, crispy onions. Ready in 10 min prep and 10 min cooking. 4 hot…
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Rødgrød med fløde
Red summer-berry compote with cream, a tongue-twister classic. Ready in 15 min prep and 20 min cooking. 6 servings. A…
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Sol over Gudhjem
Smoked herring on rye with raw egg yolk, radish and chives. 15 min to prepare. Serves 4. A charcuterie &…