Denmark
Smørrebrød, frikadeller and Nordic baking traditions.
Iconic recipes
Frikadeller
Pan-fried Danish meat patties with creamy gravy.
Smørrebrød
Open-face rye sandwiches with herring, egg or roast beef.
Flæskesteg
Roast pork with crackling crust, red cabbage and brown potatoes.
Wienerbrød
Buttery laminated Danish pastries with vanilla custard.
Risalamande
Cold rice pudding with chopped almonds and warm cherry sauce.
Stegt Flæsk med Persillesovs
Crispy pork belly slices with parsley sauce and potatoes.
Frikadeller (Sjælland)
Classic Zealand pan-fried pork-and-veal meatballs with rye bread and pickles.
Sol over Gudhjem (Bornholm)
Bornholm smoked herring smørrebrød topped with a raw egg yolk 'sun'.
Medisterpølse (Fyn)
Funen-style spiced pork sausage pan-fried with potatoes and red cabbage.
Sønderjysk Kaffebord (Sønderjylland)
South Jutland coffee table tradition of soft cakes, hard cakes and wienerbrød.
Rullepølse (Lolland-Falster)
Rolled, spiced and pressed pork belly sliced thin for smørrebrød.
Leverpostej (Hovedstaden)
Copenhagen-style baked pork liver pâté for smørrebrød with bacon and mushrooms.
Brunede Kartofler (Nordjylland)
North Jutland caramelised small potatoes glazed with sugar and butter.
Rødgrød med Fløde (Syddanmark)
Southern Denmark red berry pudding served with cold cream.
Drømmekage fra Brovst (Nordjylland)
'Dream cake' from Brovst — soft sponge with a broiled coconut-caramel top.
Stjerneskud (Hovedstaden)
Copenhagen 'shooting star' — fried and steamed plaice on toast with prawns and caviar.
Hindbærsnitter (Midtjylland)
Central Jutland raspberry slices — shortcrust layers with jam and pink icing sprinkles.
Boller i Karry (Sjælland)
Zealand pork meatballs in mild curry sauce served over rice.
Fastelavnsbolle (Hovedstaden)
Copenhagen carnival buns filled with cream and topped with chocolate icing.
Koldskål (Fyn)
Funen chilled buttermilk soup with vanilla, lemon and crunchy kammerjunker biscuits.
Gule Ærter (Midtjylland)
Central Jutland yellow split-pea soup with salted pork, sausage and mustard.