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.
0 dishes.
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Spegepølse
Dry-cured pork salami sliced onto buttered rye for lunch. A charcuterie & cured recipe from Denmark.
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Syltede rødbeder
Beetroot slices pickled in sweetened vinegar, bright on smørrebrød. Ready in 20 min prep and 50 min cooking. Fills 2…
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Ymer
Thick soured milk eaten under ymerdrys of toasted rye crumbs and sugar. Ready in 10 min prep and 10 min…