There’s something so cozy about gathering around the table for a warm, comforting meal on a chilly evening. And when it comes to creating those kinds of moments, few cuisines do it better than Danish cooking. With its rich traditions and hearty ingredients, Denmark has a wealth of delicious dishes that are perfect for snuggling up with loved ones. From classic comfort foods like meatballs and open-faced sandwiches, to sweet treats like kringle and red berry pudding, there’s something on this list to satisfy any craving.
In the following article, we’ll be sharing 18 mouthwatering Danish recipes that are sure to become new favorites in your household. Whether you’re a seasoned cook or just looking for some inspiration, these dishes are guaranteed to bring a taste of Denmark into your own kitchen.
Smørrebrød with pickled herring and remoulade
Experience the classic Danish open-faced sandwich, Smørrebrød, elevated by the tangy flavors of pickled herring and creamy remoulade.
Ingredients:
– 4 slices of dense rye bread (e.g., Pilsner or similar)
– 1/2 cup pickled herring (store-bought or homemade), chopped
– 1/4 cup remoulade sauce (store-bought or homemade)
– 2 tablespoons unsalted butter, softened
– Salt and pepper to taste
– Fresh dill leaves for garnish
Instructions:
1. Preheat oven to 350°F (180°C).
2. Butter each slice of rye bread on one side.
3. Place a slice of bread, butter-side down, in a baking dish or flat plate.
4. Spread 1-2 tablespoons of remoulade sauce on top of the bread.
5. Arrange 1/4 cup of chopped pickled herring on top of the remoulade.
6. Season with salt and pepper to taste.
7. Garnish with fresh dill leaves, if desired.
Cooking Time: None required – simply assemble and serve!
Danish meatballs with creamy dill sauce
This classic Danish recipe combines tender meatballs with a tangy and creamy dill sauce, perfect for serving at parties or family gatherings. Enjoy the simplicity and flavor of this beloved dish.
Ingredients:
– 1 pound ground beef
– 1/2 cup all-purpose flour
– 1 egg
– 1/4 cup milk
– 1 tablespoon Worcestershire sauce
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup breadcrumbs
– Vegetable oil for frying
– Creamy Dill Sauce ingredients (see below)
Creamy Dill Sauce:
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup chopped fresh dill
Instructions:
1. Preheat oven to 375°F (190°C).
2. Combine ground beef, flour, egg, milk, Worcestershire sauce, salt, and pepper in a large bowl. Mix well.
3. Shape mixture into small meatballs (about 1 1/2 inches). Place on a baking sheet lined with parchment paper.
4. Bake for 12-15 minutes or until cooked through.
5. While meatballs are baking, prepare Creamy Dill Sauce by heating heavy cream and butter in a saucepan over medium heat. Add garlic and dill; simmer for 5 minutes.
6. Serve warm meatballs with Creamy Dill Sauce.
Cooking Time: 20-25 minutes
Traditional Danish rye bread
Traditional Danish Rye Bread Recipe
This classic recipe yields a dense, dark rye bread with a distinctive flavor and aroma, perfect for snacking or serving alongside your favorite meals. With its robust texture and subtle sweetness, this bread is sure to become a staple in your household.
Ingredients:
– 2 cups of rye flour
– 1 cup of all-purpose flour
– 1/4 cup of caraway seeds
– 1 tablespoon of active dry yeast
– 1 teaspoon of salt
– 1 cup of warm water
Instructions:
1. In a large mixing bowl, combine the rye flour, all-purpose flour, and caraway seeds.
2. In a separate bowl, proof the yeast by mixing it with the warm water. Let it sit for 5-7 minutes until frothy.
3. Add the yeast mixture to the dry ingredients and stir until a sticky dough forms.
4. Knead the dough on a floured surface for 10-15 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat oven to 375°F (190°C). Punch down the dough and shape into a round loaf.
7. Bake for 35-40 minutes or until dark brown.
Cooking Time: 35-40 minutes
Flæskesteg (crispy roast pork with crackling)
This traditional Danish dish is a staple of Nordic cuisine, where pork belly is slow-cooked to tender perfection and topped with crispy crackling.
Ingredients:
– 1.8 kg (4 lb) pork belly
– 2 tbsp salt
– 1 tsp black pepper
– 1 tsp brown sugar
– 1 lemon, cut in half
Instructions:
1. Preheat oven to 220°C (425°F).
2. Score the fat layer of the pork belly in a diamond pattern.
3. In a small bowl, mix together salt, pepper, and brown sugar. Rub this mixture all over the pork belly, making sure to get some under the skin as well.
4. Place the lemon halves inside the pork belly.
5. Roast the pork for 2 hours, or until it reaches an internal temperature of 160°C (325°F).
6. Increase oven temperature to 250°C (475°F) and roast for an additional 30 minutes, or until the crackling is crispy.
7. Remove from oven and let rest for 10-15 minutes before slicing.
Cooking Time: 2 hours 30 minutes
Æbleskiver (Danish pancake balls)
Savor the taste of Denmark with these sweet and crispy pancake balls, typically served during festive occasions. Æbleskiver are a classic treat that pairs perfectly with a warm cup of coffee or tea.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/4 cup milk
– 1/4 teaspoon salt
– 2 tablespoons sugar
– Vegetable oil for frying
– Confectioner’s sugar for dusting (optional)
Instructions:
1. In a large bowl, whisk together flour, eggs, milk, and salt until smooth.
2. Add sugar and mix until dissolved.
3. Heat about 1 inch of vegetable oil in a deep frying pan over medium heat.
4. Using a ladle, pour small amounts of batter into the hot oil to form balls (about 1/4 cup each).
5. Fry Æbleskiver for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
7. Dust with confectioner’s sugar (optional) and serve warm.
Cooking Time: 10-12 minutes
Koldskål (cold buttermilk soup with biscuits)
A classic Danish comfort food, Koldskål is a refreshing and creamy soup served chilled, accompanied by crumbly biscuits.
Ingredients:
– 1 cup buttermilk
– 1/2 cup heavy cream
– 2 tablespoons white vinegar
– 1 teaspoon sugar
– 1/4 teaspoon salt
– 2 cups water
– 2 biscuits (see below for recipe)
– Fresh dill, chopped (optional)
Instructions:
1. In a large bowl, whisk together buttermilk, heavy cream, vinegar, sugar, and salt until smooth.
2. Gradually add the water, whisking until well combined.
3. Refrigerate the mixture for at least 30 minutes to allow it to chill and thicken.
4. Just before serving, stir in chopped fresh dill if desired.
5. Serve the soup chilled, accompanied by warm biscuits.
Biscuit Recipe:
– 2 cups all-purpose flour
– 1/4 cup cold butter, cut into small pieces
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together flour and salt.
3. Add the cold butter and use a pastry blender or fingers to work it into the flour until the mixture resembles coarse crumbs.
4. Roll out the dough to about 1/2 inch thickness. Cut into desired shapes.
5. Bake for 12-15 minutes, or until golden brown.
Cooking Time: 30 minutes (chilling time not included)
Frikadeller (Danish pork and veal patties)
Frikadeller are a beloved Danish staple, typically served with boiled potatoes and steamed vegetables or as a snack on its own. This recipe combines the rich flavors of pork and veal to create tender, savory patties that are sure to delight.
Ingredients:
– 250g ground pork
– 125g ground veal
– 1 onion, finely chopped
– 2 eggs
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine ground pork, ground veal, chopped onion, eggs, flour, salt, and pepper. Mix well with your hands until just combined.
2. Cover the mixture and refrigerate for at least 30 minutes or overnight.
3. Heat about 5mm of vegetable oil in a non-stick skillet over medium heat.
4. Using wet hands, shape the mixture into small patties (about 6-8).
5. Fry the patties for 4-5 minutes on each side, until golden brown and cooked through.
6. Serve hot with boiled potatoes, steamed vegetables, or as a snack on its own.
Cooking Time: 10-12 minutes total
Rødgrød med fløde (red berry pudding with cream)
A classic Danish dessert, Rødgrød med fløde is a creamy and sweet treat that combines the flavors of red berries with a velvety whipped cream.
Ingredients:
– 1 cup red currant jelly
– 1 cup heavy cream
– 2 tablespoons sugar
– 1/4 teaspoon vanilla extract
Instructions:
1. In a medium-sized bowl, whip the heavy cream until it forms stiff peaks.
2. Add the sugar and vanilla extract to the whipped cream and mix until combined.
3. Spoon the red currant jelly into individual serving cups or a large serving dish.
4. Top the jelly with the whipped cream mixture, spreading evenly.
5. Refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: None required!
Enjoy your delicious Rødgrød med fløde!
Danish open-faced shrimp sandwiches
This classic Scandinavian recipe combines succulent shrimp with creamy butter and sweet pickled red onions, all on top of a crispy Danish rye bread. A perfect appetizer or light lunch.
Ingredients:
– 1 baguette, preferably Danish rye
– 12 large shrimp, peeled and deveined
– 2 tablespoons unsalted butter, softened
– 1/4 cup pickled red onions (see note)
– 2 tablespoons mayonnaise
– Salt and pepper to taste
– Fresh dill or parsley for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the baguette into 1/4-inch thick rounds.
3. Place the shrimp on a baking sheet, drizzle with butter, and season with salt and pepper.
4. Bake the shrimp for 8-10 minutes or until pink and cooked through.
5. Spread mayonnaise on each bread round, followed by a shrimp and a spoonful of pickled red onions.
6. Garnish with fresh herbs, if desired.
Cooking Time: 15-20 minutes
Stegt flæsk med persillesovs (fried pork belly with parsley sauce)
Stegt flæsk med persillesovs is a classic Danish dish that combines the rich flavor of pork belly with the bright, herbaceous taste of parsley. This recipe yields a crispy exterior and tender interior on the pork, paired with a zesty sauce made with fresh parsley.
Ingredients:
– 1 kg pork belly, sliced into 1-inch thick pieces
– 2 tablespoons brown sugar
– 1 tablespoon salt
– 1 tablespoon black pepper
– 1 cup all-purpose flour
– 2 eggs
– 1 cup breadcrumbs
– Vegetable oil for frying
– Parsley sauce (see below)
Parsley Sauce:
– 1/4 cup freshly chopped parsley
– 2 tablespoons lemon juice
– 1 tablespoon butter, softened
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together sugar, salt, and black pepper.
2. Dip each pork piece into the sugar mixture, then coat with flour, eggs, and breadcrumbs in that order.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the coated pork for 2-3 minutes per side, or until golden brown and crispy.
4. Remove the fried pork from the oil and drain on paper towels.
5. Serve with Parsley Sauce: Combine chopped parsley, lemon juice, and softened butter in a bowl. Season to taste.
Cooking Time: About 30 minutes
Kringle (Danish pastry with almond filling)
This traditional Danish pastry is a delicious combination of flaky dough and sweet almond filling, perfect for special occasions or everyday treats.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup confectioners’ sugar
– 1/4 cup finely ground almonds
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon almond extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together confectioners’ sugar, ground almonds, granulated sugar, and salt.
4. Spread the almond mixture evenly over the center of the pastry, leaving a 1-inch border on each side.
5. Fold the edges of the pastry up over the filling, pressing gently to seal.
6. Brush the top of the kringles with a little water and cut a few slits in the top to allow steam to escape.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Brunsviger (Danish coffee cake with brown sugar topping)
Brunsviger, also known as Danish coffee cake, is a sweet and buttery treat that’s perfect for any time of day. This traditional recipe features a moist brown sugar topping that adds an extra layer of flavor to the classic dough.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup warm milk
– 1 egg, beaten
– Brown sugar topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour and salt. Add granulated sugar and softened butter; mix until crumbly.
3. In a separate bowl, whisk together warm milk and beaten egg. Pour into dry ingredients and mix until just combined.
4. Pour batter into prepared baking dish and smooth top.
5. Bake for 25-30 minutes or until golden brown.
Brown Sugar Topping:
– 1/2 cup brown sugar
– 2 tablespoons unsalted butter, melted
Mix together brown sugar and melted butter; spread evenly over baked Brunsviger.
Danish apple cake with vanilla custard
This classic Scandinavian dessert combines the sweetness of apples with the richness of vanilla custard, wrapped in a tender cake. Perfect for a cozy evening or as a special treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 cups sliced apples (Granny Smith or other tart variety)
– Vanilla custard (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until just combined.
4. Beat in eggs and vanilla extract.
5. Fold in sliced apples.
6. Pour batter into prepared dish and smooth top.
7. Bake for 40-45 minutes or until a toothpick comes out clean.
Vanilla Custard:
– 2 cups heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1 teaspoon vanilla extract
Whisk together cream, sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract.
Leverpostej (Danish liver pâté with mushrooms)
A classic Danish appetizer, Leverpostej is a rich and savory pâté made with liver, mushrooms, and spices. This recipe is a simplified version of the traditional dish, perfect for a quick and elegant start to any meal.
Ingredients:
– 1 pound beef liver
– 2 cups mixed mushrooms (such as cremini, shiitake, and button)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon butter
– 1/4 cup cognac or dry white wine
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, sauté the mushrooms, onion, and garlic in butter until softened.
3. Add the liver and cook for an additional 5 minutes, stirring occasionally.
4. Remove from heat and stir in cognac or white wine, salt, and pepper.
5. Transfer mixture to a baking dish and bake for 20-25 minutes, or until liver is cooked through.
6. Let cool before serving.
Cooking Time: 25 minutes
Kartoffelsalat (Danish potato salad with bacon)
A classic Danish potato salad gets a smoky twist with the addition of crispy bacon. This simple and flavorful side dish is perfect for accompanying your favorite grilled meats or as a comforting snack.
Ingredients:
– 4 large potatoes, peeled and diced
– 6 slices of bacon, cooked and crumbled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Boil the diced potatoes in salted water until tender. Drain and let cool.
2. In a large bowl, combine the cooled potatoes, crumbled bacon, mayonnaise, Dijon mustard, and chopped fresh dill.
3. Season with salt and pepper to taste.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 20-25 minutes
Danish honey-glazed spareribs
Experience the sweetness of Denmark with this simple recipe for honey-glazed spareribs. Tender and caramelized, these spareribs are perfect for a cozy dinner or special occasion.
Ingredients:
– 2 racks of pork spare ribs (about 4 pounds)
– 1/4 cup honey
– 2 tablespoons apple cider vinegar
– 2 tablespoons Dijon mustard
– 1 tablespoon brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, whisk together honey, apple cider vinegar, Dijon mustard, brown sugar, cinnamon, nutmeg, salt, and pepper.
3. Remove membrane from the back of the ribs.
4. Place the ribs in a large baking dish and brush with the honey glaze.
5. Cover the dish with aluminum foil and bake for 2 hours.
6. Remove the foil and continue to bake for an additional 30 minutes, or until the ribs are caramelized and tender.
Cooking Time: 2 hours 30 minutes
Wienerbrød (Danish Vienna bread with custard)
A classic Danish pastry filled with a rich custard and topped with a sweet, buttery crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 teaspoon active dry yeast
– 1/2 cup warm milk
– 2 tablespoons unsalted butter, melted
– 1 egg, beaten
– Custard filling (see below)
– Confectioners’ sugar, for dusting
Custard Filling:
– 2 cups heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour, confectioners’ sugar, and salt.
3. In a separate bowl, whisk together warm milk, melted butter, and yeast. Add beaten egg and mix until smooth.
4. Gradually add wet ingredients to dry ingredients and mix until a dough forms.
5. Roll out dough on a floured surface to about 1/8 inch thickness.
6. Place custard filling in the center of the dough, leaving a 1-inch border.
7. Fold edges over the filling to form a triangle or rectangle shape.
8. Bake for 25-30 minutes, or until golden brown.
9. Dust with confectioners’ sugar and serve warm.
Cooking Time: 25-30 minutes
Sol over Gudhjem (smoked herring with egg yolk and chives)
In this classic Danish recipe, the bold flavors of smoked herring are perfectly balanced by a rich egg yolk sauce and a sprinkle of fresh chives. This simple yet elegant dish is a staple of Scandinavian cuisine.
Ingredients:
– 100g smoked herring fillets
– 2 egg yolks
– 1 tablespoon white wine vinegar
– 1/4 teaspoon salt
– Fresh chives, chopped (for garnish)
– Rye bread or crackers (for serving)
Instructions:
1. Cut the smoked herring into small pieces and place them on a plate.
2. In a separate bowl, whisk together egg yolks, vinegar, and salt until smooth.
3. Spoon the egg yolk mixture over the herring, making sure each piece is coated.
4. Garnish with chopped chives.
5. Serve with rye bread or crackers to mop up the creamy sauce.
Cooking Time: 10 minutes
Summary
Get cozy with these 18 delicious Danish recipes! From traditional dishes like Smørrebrød with pickled herring and remoulade to modern twists like Wienerbrød with custard. Try making Danish meatballs with creamy dill sauce or indulging in Flæskesteg’s crispy roast pork with crackling. Don’t forget the sweet treats like Rødgrød med fløde, a red berry pudding with cream. Whether you’re looking for comfort food or a taste of Denmark’s rich culinary heritage, these recipes are sure to satisfy your cravings and bring warmth to your cozy evenings.
