Let me introduce you to the hearty, wholesome, and downright delicious world of traditional Danish food. Whether it is crispy breaded pork patties or a slice of dense rye bread loaded with toppings, these recipes are pure joy on a plate. It is time to make your kitchen smell absolutely amazing.
1. Karbonader (Danish Breaded Pork Patties)
This dish is essentially the Danish take on schnitzel. It uses ground pork instead of a thin cut of meat. I keep the pork burger patty quite simple with just breadcrumbs and an egg plus salt and pepper.
You fry the coated patties in oil for about eight minutes total. They are a crunchy and excellent alternative to your standard meatballs or pork chops.
2. Rugbrød (Danish Rye Bread)
Bread is often a controversial topic when you talk to Europeans because American rye is usually too sweet. This authentic recipe creates a moist crumb rather than a light and fluffy one.
It gets packed with nuts and seeds for texture while dark beer provides a deep flavor profile. I recommend letting the dough rise for two days to allow fermentation.
3. Danish Hash
I love using this dish to clear out leftovers. You start with cooked potatoes and pan fry them until they turn golden and crisp. Shallots add a lovely sweetness to the mix.
Just remember to add your cold cooked meat near the end so it warms through without drying out.
4. Danish Meatballs
You might be used to having meatballs with marinara in a sub or with pasta. But in Europe you will usually find them served alongside potatoes and creamy gravy.
This recipe uses milk or half and half to bind the meat rather than an egg. I suggest trying lingonberry sauce for something extra special.
5. Æbleflæsk (Danish Apple Pork)
This might sound like a pork chop dish but it is actually quite different. You make an open faced sandwich with a layer of cooked onions and apples on rye bread.
The topping consists of thick slices of fried streaky pork belly. I sometimes substitute bacon if that is all I have on hand.
6. Danish Potato Salad
Every country seems to have its own version of this barbecue staple. My favorite variation involves a delicious mustard dressing. You mix it with green onions and parsley plus capers for a fresh taste.
I love that it feels lighter than many other heavy potato salad recipes.
7. Pølse (Classic Danish Hot Dog)
You can technically use any sausage but an authentic Danish version requires an extra long smoked pork sausage. Danes enjoy topping their hot dogs with everything from apple to sweet pickles.
I think it is worth whipping up some Danish remoulade if you want the full experience.
8. Smørrebrød (Open-Faced Sandwiches)
I was so surprised when I ordered a sandwich in Sweden and it arrived without a top piece of bread. These open faced sandwiches look like works of art because you can see every colorful ingredient.
Dark rye bread provides a sturdy base and rich flavor. You should start eating the fish options before moving on to cheese and meat.
9. Remoulade
This classic condiment is fantastic on fries or hot dogs. Most variations include diced pickles while some also add curry powder.
I find the Danish version super delicious on everything from fish to pork. You can easily find a recipe variation that suits your specific tastes.
10. Flæskesteg (Danish Roast Pork with Crackling)
My family always fought over the crackling on this roast pork dish. You achieve that texture by cutting deep into the skin without hitting the meat.
I coat the joint thoroughly with coarse sea salt and get it into every groove. Roasting at a high temperature is the key to getting that perfect crackling crust.
11. Sillsallet (Herring Salad)
Every single part of this dish screams Scandinavia to me. It combines herring pieces and pickled beets with dill pickles and boiled potatoes.
You will likely find this served as part of a traditional smorgasbord. I see it often during the holidays.
12. Danish Chicken and Asparagus Tartlets
The Danes have the perfect solution if you want finger food other than chicken wings. I love these mini tarts filled with creamy sauce and savory chicken.
Frozen pie crusts make this recipe a total lifesaver. You can have the six ingredient filling ready to serve in less than an hour.
13. Danish Meatloaf
I often find standard meatloaf a bit dry but this recipe is completely different. It uses sausage meat alongside ground beef to pack in plenty of flavor.
The mixture incorporates blue cheese and sweet chili. An onion and pepper topping stays tender and tasty even if the loaf isn’t the prettiest thing you ever saw.
14. Koldskål (Danish Buttermilk Dessert)
Danes generally avoid desserts that are overly sweet. This simple dish mixes sugar and yogurt with buttermilk.
I like serving it with fruit for breakfast or enjoying it after dinner.
15. Danish Brunede Kartofler (Caramelized Browned Potatoes)
Caramel coated potatoes might sound strange but I promise they are delicious. They work especially well when you pair them with pork chops.
The combination offers a salty and sweet flavor profile similar to sweet potatoes. You must boil the potatoes until they are fork tender before adding them to the sugar mixture.
16. Rødkål (Danish Red Cabbage)
Cabbage is a staple side dish throughout Europe. I love this particular variation because of its stunning color.
It adds such vibrancy to your plate even after cooking for an hour. The cabbage also manages to keep some of its bite.
17. Danish Pancakes
These super thin pancakes are very similar to crepes. You can serve them with ice cream or just sugar and jam. I suggest getting the batter as smooth as possible to achieve that thin texture.
Lift the pan to swirl the batter and cook until you see a pale golden color with crisp edges.
18. Danish Kringle
This wonderful pastry comes from the pretzel family. It uses a yeast based dough to form a classic oval shape. I find the soft dough handles best with care.
The brown sugar and nut filling tastes almost like a cinnamon roll once you add the glaze.
19. Red Berry Pudding with Cream
This is easily one of the most popular desserts in Denmark. It combines sweet strawberries with tart red currants and sour rhubarb.
You thicken the fruit with cornstarch once it softens. I recommend chilling it until set and serving it with lots of cold cream.
20. Agurkesalat (Cucumber Salad)
Pickled foods and vinegar are incredibly popular in Denmark. You will often find this side dish served with roasted pork.
I mix thinly sliced cucumbers with onions and vinegar plus salt and pepper. They pickle quickly but still maintain their crunch.
