Danish Food Culture - Danish Cuisine and Cooking

Danish Food Culture and Cooking

*A Part of the Danish Cultural Heritage*

A Delicious Taste of Denmark

Glimpse of traditional Danish Food Culture!

Come to Denmark - and have an appetizing taste of everything!

"Stegt flæsk" - Fried slices of juicy pork on the bone with tasty Danish potatoes and creamy parsley sauce is one of the Danes favourite everyday dishes and is mostly eaten during the cold and wet winter periods.

Danish Food Culture

Danish food culture
Danish food culture has been cultivated and improved for many generations - and is mainly rooted from the old country kitchen - with deep-seated recipes created first and foremost - as a shield to protect the Danes against the cold weather conditions in Denmark. That’s why the Danes eat a lot of meat - especially loads of pork - but also beef together with plenty of vegetables. Poultry and fish products are the Danes second choice The cold and often wet climate in Denmark requires a lot of food with high nutritional values that contains many vitamins - minerals and proteins to mobilise a great potion of energy - which is a vital source - needed for work - school - sports and other form of daily activities - when living in a dynamic and modern society like Denmark that demands plenty of human recourses every day.

Smoked Ham or Pork

Smoked ham or pork has been preserved in Denmark since 1000 AC and is still a delicious Danish eating today with many proteins. The Preserved meat can be stored for over a year.

Salami - "Spegepølse"

Head cheese or Brawn - "Sylte"

Danish "Sylte" - Head cheese or Brawn is made of meet from the pigs head and meat jelly - which was a popular dish for Danish peasant in the Middle Age and also a special Danish treat today.

Preserved Danish food
The natural content and ingredients in Danish food culture has been built up for centuries and flavoured to match the taste of the traditional eating habits of the Danish people from region to region and up to this century. To preserve food in olden days - the items of meat - fish and fruit was either salted - smoked or brine-pickled and could be stored for a very long time. The modern Danish kitchen uses many old recipes from the non refrigeration period - and is still highly preferred and enjoyed at the dinner tables in Denmark.

Smoked herring from the Danish island Bornholm is a national meal and has been smoked since the late 1800s. It is also called “gold from the sea” and is preserved for many weeks.

Marinated or Pickled Herring

Marinated or pickled herring is a Danish national treat from the Middle Age - and a must dish in the Nordic cuisine. The flavoured herring is normally enjoyed with Akvavit. (Danish Snaps)

Cheese making begun in Denmark around year 1000 during the Viking period by pressing and salting of curdled milk in order to preserve it. Cheese can last for years.

Danes eat
raw fish
as a Culinary
Speciality

Cheese Making
begun in the
Viking Age

Traditional and Conservative Food Culture
Rye bread and beer has for thousands of years been a basic part of the daily food consumption and later potatoes and heavy gravy was the main supplement to fish and meat dishes. The present Danish food culture is still very traditional and conservative - and is nevertheless based on deep-rooted recipes prepared during generations and centuries - in spite of influence from foreign countries and cultures.

Robert Storm Petersen

"Smørrebrød" - Open Faced Sandwich

Danish "Smørrebrød"
Almost every Danish restaurant in Copenhagen serve the traditional "open faced sandwich" called "smørrebrød" - with many different potions of food items as cold cuts - pieces of meat or fish - various paste - salad dressings and cheese on buttered rye bread and decorated with all types of toppings that gives the creation a great visual appeal - and is surely a piece of genuine art, when presented on a well laid table with cold Danish beer and snaps. “Smørrebrød” is normally served together with the famous Danish beer and snaps.

Everyday "Smørrebrød" with Flat Toppings

Danish "smørrebrød" also called "open faced sandwich" - here presented in the everyday version. Rye bread with flat toppings and spread: Liver paste with salted meat - gravy jelly - cucumber and onions. Shrimps with mayonnaise and parsley. Eggs with shrimps - mayonnaise and chives. Salami with gravy jelly and red onions. Chicken salad with tomato and parsley. Rolled stuffed pork with gravy jelly - red onions and chives.

The History of Dark Danish Rye Bread

Smørrebrød and Rye Bread - History in brief
During the 1840s - workers - farmers - labourers and others employees had a sort of luncheon packet with different types of flat “Smørrebrød” for their lunch. Each slice consists of a piece of buttered rye bread (rugbrød) - and thin pieces of homemade cold cuts - pieces of meat or fish - cheese - homemade bread spreads and liver paste as toppings. Sometimes the toppings were placed between to pieces of the rye bread - just like in a sandwich.

1000 years with Rye Bread (Rugbrød)
The Danes has been baking and eating rye bread for the last 1000 years and for generations. Danish rye bread is very popular and used at the breakfast table - and for the open faces sandwiches - as well of being an important part of the everyday food consumption in Denmark. Each Dane eats about 20-25 kg of rye bread per year - which is around 8.5-9.0 million slices of various rye bread sorts every day - and Danish farmers harvest over 260,000 tons of rye yearly for home and the export markets. The rye bread is very suitable for the Nordic climate - and was introduced to the British - when the Vikings conquered Britain around year 980 AC.

First "Smørrebrød" restaurant in 1883

Restaurant Nimb in Tivoli was the first eating place that offered "smørrebrød" on their menu in 1883. Restaurant Nimb still serves delicious "Smørrebrød" - also called open faced sandwiches.

Rye bread is the most important base on which the famous Danish open sandwich "smørrebrød" is created. It takes more then 24 hours to prepare and bake the rye bread.

"Smørrebrød" on the menu
Later during the 1880s - the Danish “Smørrebrød” turned in to be a more sophisticated type of luncheon specialty - and the really high topped “Smørrebrød” with delicious brown rye bread was invented with a variety of delicious topping stacked on top of each other. The very first restaurant offering high topped “Smørrebrød” on their menu was Restaurant Nimb at Tivoli in 1883. Restaurant Nimb still exists - and is a part of Tivoli Gardens.

How to prepare two popular Danish open faced sandwiches - Step by step!

Egg with Scrimp - Veterinarians night snack sandwich
- Egg with Scrimps - on rye bread or white bread
- Veterinarians night snack sandwich - with liver paste - salted meat etc. - on rye bread

"Smørrebrød" has many types of topping creations

"Smørrebrød" is Rye Bread - Butter and Toppings

The secret behind Danish “Smørrebrød” - open faced sandwiches - is the rye bread and butter that has to be totally covered with the basic entrées of vegetable - seafood or meat choices - and then the many types of tasty topping creations - that is altogether in great harmony with the rest of all the delicious food items on the sandwich. Here are 3 versions of popular everyday "Smørrebrød" on rye bread - Tomato - Ham and Egg and Potato - all pieces garnished and flavoured with various vegetables - seasonings and dressings.

Delicious Marinated Herring

Preservation of fish has been known and used since the Viking era for more than thousand years - and salt and vinegar was the based ingredients to preserve fish. Here is the popular and national old timer - the marinated herring as an open faced sandwich.

Tatar - Beef Tatar

Beef Tatar - (Beef Tatare) A classic example of a high topped Danish "Smørrebrød" - open faced sandwich - and a genuine piece of art with high-quality raw minced meat from the fillet of beef on thick rye bread and butter - lettuce - raw egg yoke - raw onions and capers - jelly gravy and horseradish - sour beetroot and cucumber. Some like the dish added with pickles. Beef Tatar is a real rustic open faced sandwich and treat.

Tasty Cod Roe - on Rye Bread

Cod Roe on Rye Bread - Cod Roe was a delicacy in the beginning of the 1900s - and was a very stylish eating - which was served at the fashionable restaurants in Copenhagen. But up through the 1950s - when the cod roe was canned - it became very popular as a new type of topping for the everyday “Smørrebrød” in Denmark. The cod roe on rye bread is garnished either with the yellow “remoulade” or mayonnaise - and decorated with different vegetables and seasonings.

"Stjerneskud" - Shooting Star - The Danes Favourite “Smørrebrød”

”Stjerneskud” - Shooting Star is the Danes favourite “Smørrebrød - Open Faced Sandwich. The “Stjerneskud" is a Danish Classic on the “Smørrebrød” menu - and the most selected and eaten open faced sandwich in Denmark. This popular “Smørrebrød” consist of a base of buttered rustic rye bread - two pieces of battered plaice fillets (rødspætte) - a piece of steamed white fish rolled. On top is piled a mound of fine fresh shrimps - which is then decorated with a dollop of mayonnaise - black or red caviar - and nicely cut lemon slices. Then a piece of salmon rolled around green asparagus - cucumber - tomato slices and lettuce. Finally - a boiled egg divide into half’s´- and fresh dill. These are the main ingredients to prepare a “Stjerneskud” the Danish way. As fish was a very common eating in the 1850s - the “Stjerneskud” became one of the very first popular luncheon specialities in the restaurants around 1880 - and the delicious toppings were stacked on top of each other - as the “Stjerneskud” recipes was created up trough the 20th century - and is today the Danes favourite piece of “Smørrebrød”.

A variety of common Danish open faced sandwiches - Danish Heritage Cookbook

Roast beef med remoulade

Roast beef med remoulade!
Roast beef with “remoulade” and roasted onions + sour cucumber.

Skinke med italiensk salat

Skinke med italiensk salat!
Ham with mixed Italian salad - , tomatoes and fresh cucumber.

Flæskesteg med rødkål

Flæskesteg med rødkål!
Roast pork with red cabbage - cucumber - prunes and orange.

Copenhagen-Portal.dk

Leverpostej - sky - champignon

Leverpostej - sky og champignon!
Liver paste with mushrooms - bacon - gravy jelly and red pepper.

Rullepølse med sky og løg

Rullepølse med sky og løg!
Rolled stuffed pork - gravy jelly - onions - tomatoes and parsley.

Spegepølse med sky og løg

Spegepølse med sky og løg!
Spicy salami - with gravy jelly - onions - tomatoes and parsley.

Copenhagen-Portal.dk

Stegt fiskefilet med remoulade

Stegt fiskefilet med remoulade!
Fried filet of sole with "remoulade" cucumber - tomato and lemon.

Laks med asparges og dild

Laks med asparges og dild!
Smoked salmon with asparagus - cucumber - lemon and dill.

Ost med rød peber

Ost med rød peber!
Creamy Harvarti cheese with red pepper - grapes and parsley.

Copenhagen-Portal.dk

Hakkebøf med spejlæg

Hakkebøf med spejlæg!
Minced meat - Hamburger with fried egg and stuffed tomatoes.

Marineret sild

Marineret sild!
Marinated herring with scrimps - carry dressing and caviar.

Røget Ål med røræg

Røget Ål med røræg!
Smoked eel with scrambled eggs - lettuces - parsley and lemon.

Recipe

Copenhagen-Portal.dk

Brief overseas presentation of Danish Open Faced Sandwiches - "Smørrebrød"

Presented by Danish American Birgit Wildenhoff - Edmonton - Alberta - USA

THE DANES "LEVERPOSTEJ"

The National Spread -“Leverpostej” - Liver Paste
Liver Paste - “Leverpostej" is the Danes most popular and favourite spreading on their open face sandwich - “Smørrebrød”. “Leverpostej” - is a must to eat for nearly every Dane - no matter any age - as this national spread has been - and is the first choice - when you say “Smørrebrød”. The basic ingredients are chopped pork liver and lard with onions. Liver paste “Leverpostej” has a high concentration of nutrient values like vitamin A and B2 as well as iron.

Facts about “Leverpostej” - Liver Paste
Liver pate - “Leverpostej” is more Danish than the Evangelical Lutheran Church - and the monarchy. In brief there are more Danes that eat “Leverpostej” than there are members of the Danish Church or supporters of the royal family - which is a much admired institution in Denmark. 95 percent of all Danes eat “Leverpostej”. 40 percent eat “Leverpostej” daily. The Danes eat 18-20 million tons of “Leverpostej” every year - 4 kilo per Dane - and 60 million aluminium trays are backed yearly. 92 percent of all Danes over 12 years make a “Leverpostejmad” - an open faced liver paste sandwich every single day - with all sorts of toppings.

The Danes eat 18-20 million tons of “Leverpostej” every year - and
95% of all Danes
eat "Leverpostej"

Industrialized "Leverpostej"

Up trough the 1950s - the making and baking of the “Leverpostej” was industrialized and became a very trendy and affordable spread on the open faced sandwich "Smørrebrød" in Denmark.

There are endless types of "Leverpostej" spread

The Danish "Leverpostej" is produced in many variations - and from many types of recipes that belongs to different regions. The final sort of liver paste can be purchased everywhere in Denmark.

History about the Danish Liver Paste - “Leverpostej”
For over 160 years ago a Frenchman named F. L. Beauvais prepared and sold his liver paté - from his Copenhagen basement shop in Østergade - based on his very complicated and secret recipe. The Liver Paté - was a French delicacy and only purchased by the top of the Copenhagen bourgeoisie - as this culinary liver spread was very expensive - due to the complexity of mincing the pork liver - lard and onions. There were always long queues outside his little Charcuterie - as his Liver Paté was quite attractive and a gastronomic success. When the hand iron meat grinder was invented around 1860 - it became much easier to mince the different ingredients that are a part of the liver paste recipe - and some of the exclusive glamour and image of this culinary delicacy disappeared.

The Birth of the Danish “Leverpostej”
In the beginning of the 20th century - every butcher with respect for himself and his business produced and sold “Leverpostej” - as we know it today - and the exclusive French Liver Paté turned into an everyday spread. Up trough the 1900s - the making and baking of the “Leverpostej” was industrialized and became a very trendy and affordable spread on the open faced sandwich - “Smørrebrød”. In Denmark - there are a great selection of “Leverpostej” spreads - which can be bought at every butcher - grocer and in any Danish food store. At Christmas time the “Leverpostej” is slightly warmed before serving at the grand cold buffet table. Actually - there is only one place in the world one can find - taste and enjoy the genuine baked “Leverpostej” - as the Danes prefer it in numerous varieties - and that is in Denmark!

The Simple “Leverpostejmad”

The quick and simple everyday "Leverpostejmad". First spread with lard and a pinch of salt - then spread the liver paste and a plain topping.

The luxurious "Leverpostejmad"

The luxurious "Leverpostejmad" with many kinds of toppings that decorates the "Smørrebrød" - and improves on the final taste.

The Danes use numerous kinds of toppings as a supplement to their
very dear "Leverpostejmad" - open faced
liver paste sandwich
on rye bread

Toppings - and preparing a simple “Leverpostejmad”
The Danes use numerous toppings - as supplement and decoration on top of their “Leverpostejmad” - open faced liver paste rye bread sandwich - such as - mushrooms - bacon - gravy jelly - red pepper - cucumber - marinated beetroot - pickled gherkins - onions - fried onions - salted meat etc. The best way to prepare a simple “Leverpostejmad” - as the Danes prefer it is to spread a thick layer of lard on rustic rye bread - then a bit of salt - hereafter spread a solid layer of “Leverpostej” - and at last a plain flat topping like marinated beetroot or cucumber.

Bake your own Liver Paste (Leverpostej)

The Liver Paste is a must at the cold buffet tables at Christmas and Easter time!

Freshly baked Liver Paste

Home made and freshly baked liver paste - is quite a Danish tradition - that is originated from the old rural kitchens placed in different regions with each their recipe and variety to prepare and bake one of the Danes most popular and delicious spreading’s. There are about 100 different types of liver paste in Denmark.

Liver Paste is a must at Christmas and Easter

The Danes just love their liver paste - which is a must at the traditional Christmas and Easter cold buffet tables - and is served slightly warmed. Many tons of liver paste are consumed every day and year in Denmark - as every Dane eats one liver paste open faced sandwich at breakfast - launch or in the evening at supper time.

Simple everyday “Leverpostej” Recipe
Here is an everyday “Leverpostej” recipe - where all the ingredients can be purchased abroad.

1 lb. pork liver - 3/4.lb. pork lard - 2 tbsp. butter - 1 onion - 2 eggs - 2 tbsp. flour - 2 cups milk - 1/2 tsp. allspice - 1/4. tsp. cloves - 1 tbsp. salt - 3/4. tsp. pepper.

Put pork liver - lard and onions through a meat grinder three or four times. Melt butter - add flour - add milk and cook. Add cream sauce to the minced liver - then add eggs and spices. Beat well until almost smooth. Bake in loaf pan - set in a shallow pan of water. Bake the liver paste for 1 hour and 30 minutes in a preheated oven at 180C - 350F. Then cool. Serve sliced or as a sandwich spread on rye bread with preferred toppings.

Victor Borge

Danish Food Quotes:

How to boil a three-minute egg?

"Bring a piano into the kitchen - and play the Minute Waltz* three times!"
("Hvordan koger man et blødkogt æg på tre minutter? - Anbring et klaver i køkkenet og spil minutvalsen tre gange"!)

Victor Borge - Famous Danish Entertainer - Comedian - Conductor and Pianist - 1909-2000

*The Minute Waltz was composed by Frédéric Chopin for solo piano in 1847 - and dedicated to the Countess Delfina Potocka.

"Det Store kolde bord"

Dishes from the "Store kolde bord" - The grand cold table - a Danish buffet style table. Here you can eat as much as you can and really get stuffed.

"Det Store kolde bord"
The buffet style lunch "Store kolde bord" - "The grand Cold Table" - offers a large selection of toppings for "smørrebrød" ranging from herrings - fish - seafood - meet - salami - liver paste - salads - cheeses etc. - so guests can make their own type of decorative "open faced sandwiches" at the table. Many luncheon restaurants often located below street level in cosy surrounding offers old Danish homemade specialities.

Christmas and Easter
It is a custom in Denmark - and has been a tradition for many decades and generations that "Det Store Kolde Bord" is served for families gatherings at Christmas and Easter. The buffet style lunch is a feast with all the warm and cold cuts that are necessary to prepare a genuine piece of rye bread with ones favourite toppings. It good practise to start with all the fish dishes like eel - marinated herring -fried fish filets etc. - then comes all the many different meat dishes and at last all the cheeses - and finally something for the sweet tooth. Beer and snaps is the preferred drink to these festive food dishes.

The Danes are the most pork eating people in the world

The most pork eating people in the world
Each Dane eats almost 70 kg of tasty pork every year - and nearly 30 kg of beef - whilst each citizen in Denmark only eats 23 kg of poultry and fish meat. For the consumption of fruit and vegetables - each Dane eats about 90 kg of healthy green foodstuff per year and the most popular greens are tomato - cucumber and lettuce as well as apples - pears and banana.

Danish Bacon for Breakfast

Danish bacon is one of Denmark’s oldest and most important export products - that has a reputation around the world for its taste and high quality. The Danes just love their delicious and juicy bacon - which is much meatier than other bacon products - and has the flavour and taste of genuine pork - combined with the many ways of preparing the bacon in various dishes from different recipes. An average Dane eats about 2.0 kg of bacon every year - and a meal with bacon is one of the Danes most popular dishes.

Grilled Pork - the Danes Favourite Treat

Grilled Pork or whole roasted pig is one of the Danes favourite outdoor eatings - when the summer season begins in Denmark - which is a delicacy - and everyone from elders to young - just like the crispy pig skin. There is nothing like enjoying a great big meal of roasted pig with family and friends - which is what a whole roasted pig is about - spending time with those that matter - and eating good porky food. The Danes consume several tons of whole roasted pigs every year during the summer period and their grill season.

Largest Exporter of Pork - and Production of Pigs and Pig meat processing
At present - there are over 5,000 pig farms in Denmark - with a population of almost 13.0 million pigs. 15,000 persons are employed in the primary stage of production and slaughtering of pigs in Denmark. Around 25 million pigs are slaughtered at production plants per year - and a further 3 million pigs have been slaughtered at privately owned plants. Over 10 million pigs are exported from Denmark - mainly piglets. The largest markets for Danish pig meat and different types of pork products in terms of volume are Germany - UK - Poland - Japan - Italy - Russia and Sweden. Around 48,000 people are employed in the Danish pig industry overall - including primary production - processing and associated industries.

More Pigs than People
Denmark is actually the only country in the world - which literally consists of more pigs than people - and Danes enjoy their pork ribs and other port products and meals - as well as their world-famous Danish Bacon.

The Danes are also one of the world’s largest exporters of pork with an annual revenue of 35 billion - as the USA has the position of beeing the no. 1 pork exporter in the world.

Each Dane
Eats 65 Kg
Pork
Yearly

The Danes
Consume
500 tons
Fish & Seafood
Annually

Exporting Pork Worldwide

The Danes are also one of the world’s largest exporters of pork and related meat products.

Exporting Fish and Seafood

Denmark is one of the biggest exporters in the world of fish and seafood products.

One of the biggest Exporters of Fish and Seafood
Even though Denmark is one of the biggest exporters in the world of fish and seafood - and the fact that Danish fishermen catch a very large amount of fish for the home market - then Danish consumers eat less fish and seafood products than other nations with a major fishing industry - only 500-600 tons a year.

"Frikadelle" is an Old Danish national dish from 1648 and the first recipe of this delicious dish dates back to 1837. The meatballs are made of pure pork - and served with potatoes - pickled beetroot - sour preserved cucumber and thick brown sauce.

The no. 1 Danish Pork Dish
The Danish "Frikadelle" is a national dish served with potatoes - preserved sour vegetables and thick brown sauce.

The first recipe of this delicious dish is dated back to 1837 - but the name "Frikadelle" (pure pork) is already recorded in the beginning of the 16th century.

In a cookbook from 1648 a similar "Frikadelle" dish is mentioned.

The Danes just love their "Frikadelle" and eat the meal all year round as a main traditional dish.

Frikadelle is the Danes favourite dish of them all.

Frikadelle recipe

Traditional everyday Danish food - and the Danes favourite dishes

The Traditional Heavy Brown Sauce
As Denmark is the largest exporter of pork in the world - the traditional everyday dishes include plenty of delicious pork recipes with potatoes - vegetables and heavy brown sauce - often with sour or sweet supplements. The Danes are great lovers of pork and have been it for generations. Beef is the second choice - while poultry and fish are the last preferences - when selecting daily treats as well as heavy soups - especially at winter time - which is a substantial part of the Danish cuisine - together with desserts and pastry. The Danes have a very sweet tooth too.

Flæskesteg med rødkål

“Flæskesteg” - Roast pork with crispy crackling and red cabbage with small caramelised potatoes.

"Medisterpølse" - Spicy pork sausage with potatoes - stow cabbage and thick brown gravy

"Boller i karry" - Meatballs of pork boiled in hot water - served with curry sauce and rice.

Copenhagen-Portal.dk

"Forloren hare" - Mock rabbit - spiced minced meat - with potatoes and heavy brown sauce.

Stegt flæsk med persillesovs

"Stegt flæsk" - Fried slices of pork on the bone with potatoes and creamy parsley sauce.

Copenhagen-Portal.dk

Biksemad med spejlæg

"Biksemad" - Hash mix with small pork or beef cubes - potatoes - carrots - onions - and fried egg.

Hamburgerryg og stuvet hvidkål

"Hamburgerryg" - Pork loin with stow cabbage in white sauce - potatoes and spread parsley.

"Skipperlabskovs" - Beef stew cooked with potatoes - black pepper corns and bay leaves.

Copenhagen-Portal.dk

"Mørbrad" - Pork tenderloin with potatoes and heavy brown sauce - prunes and red currant jelly.

"Krebinetter" - Pork patty with peas - cauliflower - carrots and white stewed cabbage.

Hakkebøf med bløde løg

"Hakkebøf" - Juicy hamburger steak in heavy brown sauce with fried onions and sour cucumber.

Copenhagen-Portal.dk

Tarteletter med høns i asparges

”Tarteletter” - Patty Shells in many variations - here with creamed chicken and asparagus.

Hønsekødssuppe

"Hønsekødssuppe" - Chicken soup with dumplings - meatballs and cubed vegetables.

Stegt rødspætte

Copenhagen-Portal.dk

"Gule ærter" - Yellow Split-Pea Soup with salt pork - various vegetables and a pinch of chilli.

"Wienerschnitzel" - Big Pork cutlets with potato chips - pickled herrings - horseradish and capers.

"Stegte Ål" - Fried Eel with potatoes and creamy parsley sauce plus slices of lemon.

Copenhagen-Portal.dk

"Æbleflæsk" - Apple pork - Old rural Danish dish consisting of thick salted pork slices - onions - apples - and mixed with sugar.

Stegte Sild i Eddike

"Stegte Sild i Eddike" - Fried herrings in vinegar pickle - with onions rings - bay leaves - whole peppercorns and sugar.

Flæskeæggekage

"Flæskeæggekage" - Pork Omelette. Old Danish country dish with thick slices of pork bone - eggs - and plenty of fresh chives.

Copenhagen-Portal.dk

Brændende Kærlighed

"Brændende Kærlighed" - Burning Love is a old Danish dish from the 19 century - with diced bacon rashes - mash potatoes - onions - carrots - and ground nutmeg.

Grønlangkål med Flæsk

"Grønlangkål med Flæsk" - Sweet kale stew with cooked fat pork - and caramelised potatoes. Old rural meal - and a genuine national dish.

"Amagergryde" - Amager Stew. Old rural meal with pork - carrots - potatoes - peas - cauliflower and parsley. From the isle of Amager - near Copenhagen.

Copenhagen-Portal.dk

Everyday dishes on restaurant menus
The Danes favourite everyday dishes can be tasted in several restaurants and eating places in and around Copenhagen - as these main courses are normally listed on the menus.

Restaurant Guide

Potatoes - Potatoes - Potatoes

70-90 kg Potatoes per Dane

The Danes consume 70-90 kg potatoes per person every year.

"World Champions"

The Danes are "World Champions” in the fine art of peeling potatoes.

Caramelised Potatoes

Caramelised potatoes is a delicious supplement to meat dishes.

Potatoes - Potatoes - Potatoes (Kartofler)

"Øllebrød" - Rye beery dessert of rye bread - sugar - mild beer and whipped cream.

"Koldskål" - Fridge buttermilk with vanilla and lemon flavour. Served with fruit or biscuits.

Rabarbergrød med fløde

“Rabarbergrød” - Stewed rhubarb dessert can be served with vanilla cream - whipped cream or milk.

Copenhagen-Portal.dk

Apple Charlotte with mashed apples - crumble and whipped cream. A traditional dessert.

Rødgrød med fløde

Red Berry Pudding with whipping cream. A national dessert and mostly for the summertime.

Risengrød - Ris a`la mande

Rice Pudding - whipped cream and cherry sauce is a must for all Danes at Christmas time.

Copenhagen-Portal.dk

What Danes drink with their food

Clean fresh tap water

There is clean fresh running tap water in every Danish household - institution - hotel etc. - and the Danes drink almost 2,5 litres of water each day.

Drinking tap water
The Danes has a huge variety of drinks to select from as beers - snaps - milk products - wine - soft drinks and juices - but most of all they drink a lot of clean fresh water directly from the tap - which is a bonus - when living in Denmark. Fresh water from the tap is called “Postevand”.

No matter where you are in Copenhagen or Denmark there will always be fresh drinking tap water around you. As one of the few countries in the world – Denmark can offer their citizens and visitors sparkling clean drinking water directly from the tap - and as a curiosity the same Sparkling Clean and Fresh Drinking Water is used in the shower - for watering lawns - for car wash and for flushing toilets etc. As of interest - many restaurants requires between DKK 50.00,- – 100.00,- for a can or jar of cold free and fresh tap water!

The Danes has a huge variety of drinks to select from as beers - snaps - milk products - wine - soft drinks and juices - but most of all they drink a lot of clean fresh water directly from the tap - which is a bonus - when living in Denmark. Fresh water from the tap is called “Postevand”.

"Øl" - The Danes just love their different types of beers - with their meal or in good company.

"Snaps" - Akvavit is distilled from potatoes and herbs - and is enjoyed chilled with herring.

Mælkeprodukter - Milk Products

"Mælkeprodukter" - Milk products are popular milky drinks for meals at the household table.

Copenhagen-Portal.dk

"Vin" - Wine - Danes drink all types of red and white wine from all parts of the world.

Sodavand - Soft drink

"Sodavand" - Soft drinks are very trendy and drunk to all meals and the selection is impressive.

"Juice" - Fruits and vegetables juices are a favourite drink at nearly every meal.

Copenhagen-Portal.dk

Export Product Survey of Danish consumer products!

"Pølsevogn" - Danish Fast Food

Danish Fast Food

The Danish "Pølsevogn" - outdoor mobile Sausage stand serving the delicious porky “Rød Pølse” - red sausages - with various supplements. Spring - Summer - Autumn and Winter. Yeah - all year round!

The Red "Pølse" is Famous in Denmark

The red sausage "Rød Pølse" is made of pure pork and is a national eating and treat in Denmark - summer as well as winter. The red sausage must have a crisp sound - when bitten over.

The "Pølsevogn" loves Fast Food Lovers

The "Pølsevogn" - mobile sausage stand is a must for any fast food lover - and more than 135 million red sausages are consumed every year in Denmark - at home and at these popular outdoor venues.

"Rød Pølse" and Beer is DanishFood Culture

The first "Rød Pølse" was introduced in Copenhagen in 1910 - and quickly became very popular. Every Dane recognizes the smell of a sausage stand - and the Red Pork Sausage plus Danish Beer is genuine Danish Food Culture.

The Sausage Man and his "Pølsevogn"

A new day begins for the Sausage Man and his mobile sausage stand. The very low speeded mobile stand is transported everyday trough the busy city with a large queue of vehicles behind him - and his little outdoor eatery.

Airport arrival - and delicious porky “Rød Pølse”
As a must - a very important sausage stand is placed in the baggage reclaim area at the airport’s arrival hall - so the Danes quickly - after days abroad - can enjoy their indispensable and delicious porky “Rød Pølse” - while waiting for their luggage.

Sweets - "Danish" and Coffee

Delicious Sarah Bernhardt Cake - A Danish Speciality!

Sarah Bernhardt - 1912

Sarah Bernhardt Cake
The delicious Sarah Bernhardt Cake - is a Danish Speciality - and is the "must" taste and eat cake one has to experience - when visiting Copenhagen and Denmark. The great French actress Sarah Bernhardt - captured the Danes hearts to such an extent that they named this special chocolate mousse topped meringue cakes after her. Sarah Bernhardt visited Copenhagen first time in 1880 - where the whole city was in a roar. The Sarah Bernhardt cake is despite its French name - a real Danish invention. The first cake was prepared - baked and introduced to the public in 1911- whilst the world famous French actress of the same name visited Copenhagen for the last time in 1911 - to present her biography. The capital's leading pastry "Steens Patisserie" invented the cake for the occasion - which has since become a classic - not only in Denmark but in many other countries around the world.

Each Danes eats about 10 kilo Pastry every year

Genuine Danish Pastry - The traditional fresh baked "Wienerbrød".

Danish Pastry
Danish Pastry is a world famous speciality and mostly known as "Danish". The Danes call this type of pastry for "Wienerbrød" (Vienna Bread), as the first "Wienerbrød" was baked and presented in Denmark by an Austrian baker around 1840. The Danes eat about 10 kilo pastry and cakes every year, and there are many bakeries and cafés spread all over the city offering this very sweet and very tasty Danish speciality.
Danish Pastry is baked in 50-60 varieties and in all sizes - all with special names.

The Danes buy for 3.5 billion DKK coffee every year

The Danes drink over 20 millions cups of coffee every year.

Coffee
Since year 1830 - coffee has been the prime national drink in Denmark and the Danish consumers are one of the world's largest coffee-drinking nations. Coffee is a vital part of the Danish culture - and the Danes consume more than 20 million cups of coffee every day. The Danes buy for 3.5 billion DKK coffee every year - and one will find coffee in 98% of the Danish homes.

See Danish Specialities with English Recipes
Here are a selection of recipes of old Danish National as well as Traditional everyday dishes - which is easy to prepare with the basic elements that are possible to buy abroad. Every recipe has a history and has been a popular meal for Danes over several generations.

Recipes

Regional Dishes from Denmark

Regional Dish from Bornholm
The Danish food culture offers a variety of different regional dishes from all parts of Denmark and this regional food tour through the country will show a rich diversity of local and provincial home made dishes and delicacies that is rooted in Danish food Traditions and a part of the Danish Cultural Heritage.

The Rocky Isle of Bornholm
Way far out east in the Baltic Sea lies this little rocky part of Denmark called Bornholm. Among the Danes this Isle is also entitled “The Sunshine Isle”. When you are visiting Bornholm it is a must to taste the smoked Herring - which is the “National Dish” of Bornholm and has been known since the Middle Age. In the little town called Gudhjem one will find the biggest location of smokehouses.

Smoked
Herring
is a
National Dish
from the
Sunny
Isle of
Bornholm

"The gold from the sea"

There are 25-30 smokehouse located at every small town around the coastline of Bornholm.

“Sun Over Gudhjem”

The national dish of Bornholm is called “Sun Over Gudhjem” which is a hundred year old specialty.

"Sun Over Gudhjem"
The best way to enjoy the smoked herring is directly from the hot oven - and the most popular dish is named “Sun Over Gudhjem” - which is an open sandwich with rye bread - smoked herring - chives and a raw egg yolk (the "sun" on top) – which is a hundred year old specialty. The silvery-white herring that is transformed into a gold fish - when smoked - is also described by the locals as "the gold from the sea" - when treated in the smokehouse oven. All over Bornholm one will find smokehouses alongside the coastline of nearly each town. Gudhjem is a little town and fishing port on the north-eastern cost of Bornholm - and has a population of 820 citizens. In the summer period - Gudhjem is a very popular tourist venue and holiday site.

Regional Dishes from Denmark will move to a separate site.

“Hip Hip Hurra”

Painted by P.S. Krøyer in 1888.

P.S. Krøyer and “Hip Hip Hurra”

The painting displayed on top - and illustrating Danish Food Culture is painted by master painter P.S. Krøyer in 1888 - who is one of the most colourful of the Skagen Painters. The Skagen Painters - was a famous community of Danish and Nordic artists who lived - gathered and worked in Skagen in the 19 century. Skagen is the most northern point of Denmark.

The painting is called The Artist Feast - “Hip Hip Hurra” - and shows the colony of painters who worked in Skagen that have gathered in a garden for a celebration. From left to right: Martha Johansen - painter Viggo Johansen - Norwegian painter Christian Krohg - P.S. Krøyer - Degn Brøndum (Anna Ancher's brother) - Michael Ancher - Swedish painter Oscar Björck - Danish painter Thorvald Niss - teacher Helene Christensen - Danish painter Anna Ancher and Helga Ancher.

The original painting is owned by Göteborgs Konstmuseum - but is a part of the Danish Cultural Heritage. The Painting was sold by P.S. Krøyer in 1888 to the Swedish painter Pontus Furstenberg for 5.000 DKK - who later donated his art collection to the Art Museum in Gothenburg. The painting has been exhibited several times in Denmark and today the painting is worth 12-15 million DKK.