Danish cuisine

DanishDenmarkMeal structure in Danish cuisinecuisine of DenmarkDanish cheesesDanish smorgasbordFrøken Jensens Kogebogsmörgåsbordtraditional Danish food
Danish cuisine (det danske køkken) originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution.wikipedia
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Ground meats (pork, veal or beef) became widespread during the industrial revolution and traditional dishes that are still popular includes frikadeller (meat balls), karbonader (breaded pork patties) and medisterpølse (fried sausage).
The origin of the dish is unknown but frikadeller are most often associated with Danish cuisine specifically or Scandinavian cuisine in general.


Rullepølse, spiced meat roll with a slice of meat jelly, onions, tomatoes and parsley. Usually pork meat, but sometimes lamb.
Rullepølse (, rolled sausage), also spelled rullepoelse or rullepolse, is a traditional Danish cold cut.


Poached cod served with mustard sauce, boiled potatoes and horseradish is traditionally enjoyed as the main course on this evening, known as nytårstorsk (New Year's Cod), with champagne and kransekage served later in the night.
The kransekage (literally wreath cake) is a traditional Danish (kransekage) and Norwegian (kransekake/tårnkake (tower cake)) confection, usually eaten on special occasions such as weddings, baptisms, Christmas, or New Year's Eve.


medisterStegt medister
Ground meats (pork, veal or beef) became widespread during the industrial revolution and traditional dishes that are still popular includes frikadeller (meat balls), karbonader (breaded pork patties) and medisterpølse (fried sausage).
Danish cuisine


rye bread
The basic Danish breakfast consists of coffee, or tea, and rye bread, white bread, or rolls with cheese or jam.
Danish cuisine


Roast pork
Substantial meat and fish dishes includes flæskesteg (roast pork with crackling) and kogt torsk (poached cod) with mustard sauce and trimmings.
*Danish cuisine

Dyrlægens natmad

Dyrlægens natmad (Veterinarian's late night snack). On a piece of dark rye bread, a layer of liver pâté (leverpostej), topped with a slice of saltkød (salted beef) and a slice of sky (meat jelly). This is all decorated with raw onion rings and garden cress.
*Danish cuisine

Danish pastry

DanishDanish pastriesdanishes
On festive gatherings or when time permits, as on Sundays, for example, a variety of bread rolls can be included as well as wienerbrød, as Danish pastry is known in Denmark.
Danish cuisine


Porridges such as oatmeal and a traditional local porridge called Øllebrød are also popular on work days.
Danish cuisine

New Danish cuisine

New Nordic cuisineNew NordicNew Nordic kitchen
Since the early 2000s, some Danish chefs have developed the new Danish cuisine, an innovative way of cooking based on high-quality local produce.
*Danish cuisine


Stjerneskud (Shooting star). On a base of buttered toast, two pieces of fish: a piece of steamed white fish (mostly plaice) on one half, a piece of fried, breaded plaice or rødspætte on the other half. On top is piled a mound of shrimp, which is then decorated with a dollop of mayonnaise, sliced cucumber, caviar or blackened lumpfish roe, and a lemon slice.
In North German and Danish cuisine plaice is one of the most commonly eaten fish.

Brændende kærlighed

Brændende kærlighed (Burning love), mashed potatoes made with butter and milk or cream. A well is made in the top of the mashed potatoes and filled with a mix of fried diced bacon and onions.
*Danish cuisine

European plaice

Plaice (rødspætte), in the form of fried, battered fish filets or as a white fish in general food preparation (baked, steamed, poached). It is often replaced with the more common European flounder, known as skrubbe in Danish.
In North German and Danish cuisine, plaice is one of the most commonly eaten fishes.


Louisiana remouladerémouladesauce remoulade
Roast beef, thinly sliced and served on dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and crispy fried onions.
Cuisine of Denmark


The food is usually brought to the dining table and passed around family-style and the idea is similar to the Swedish counterpart, the smörgåsbord, but with slightly different ingredients.
In Denmark a typical tradition resembling the Swedish julbord is Julefrokost ("Christmas-lunch"), which involves a wellstocked Danish smörgåsbord with cold as well as hot dishes, and plenty of beer and snaps.


eggsfish eggsfish roe
Cod (torsk), a common white fish in general food preparation (baked, steamed, poached). It is also dried (klipfisk). Danes are particularly fond of cods roe. The roe are in season in January–February, but is sold and consumed year round canned. Prices on cod have risen in recent years, making this once-favorite fish drop down the list. It has mainly been replaced by other white fish, such as haddock and ling.
Lumpfish (stenbider) roe is another roe used in Danish cuisine.


The island of Bornholm, a part of Denmark located in the Baltic Sea, to the east of Zealand and south of Sweden, is noted for its smoked fish items.
Swedish cuisine, like that of the other Scandinavian countries (Denmark, Norway and Finland), was traditionally simple.

Stegt flæsk

Stegt flæsk med persillesovs
Stegt flæsk med persillesovs, slices of fried belly pork served with persillesovs (white sauce with chopped parsley) and potatoes. In 2014, voted as the national dish in a vote organised by the Ministry of Environment and Food of Denmark.
Danish cuisine


Ris à l'amandeRiskrem
Risengrød, (Rice-porridge), a dish that has a special relationship to Christmas. It is traditionally the favorite dish of the Nisse. Usually served with butter, cinnamon sugar and nisseøl. It is also the basis of the Danish Christmas dessert Risalamande.
Danish cuisine


Æbleflæsk (Apple-pork), fried pork slices served with a compote of apple, onion and bacon.
Danish cuisine

Brown sauce (meat stock based)

brown saucebrown gravygravy
Brown sauce (brun sovs), served with just about anything and everything. Variations include mushroom sauce, onion sauce and herbed brown sauce.
In Danish cuisine brown sauce (brun sovs) is a very common sauce, and refers to a sauce with a meat stock base (in modern times, often replaced by broth made from bouillon cubes), thickened by a roux, and sometimes colored a rich, deep brown with a product consisting of dark caramelized sugar, known as brun kulør (literally, "brown colouring") or madkulør (literally, "food colouring").

Greenlandic cuisine

Greenlandic cuisine
Since colonization and the arrival of international trade, the cuisine has been increasingly influenced by Danish, British, American and Canadian cuisine.

Kristine Marie Jensen

The cookery book published by Kristine Marie Jensen (1858–1923) in 1901 and titled ''Frk.
She is remembered in particular as the author of the early Danish cookbook Frøken Jensens Kogebog ("Miss Jensen's Cookbook"), which has been popular for its traditional recipes since its publication in 1901.


Rote Grützered gritsRodgrod Med Flode
Desserts of stewed fruits or berries such as rødgrød date from the same period, as do a large variety of cakes and cookies.
Danish cuisine

Pickled cucumber

Cucumber salad (agurkesalat)
Danish cucumber salad (agurkesalat) is similar, but the cucumbers are not pressed and the brine doesn't have parsley.