What do you think of when thinking about Denmark’s national dishes? Contrary to widely held belief ‘Danish pastries’ are not in fact an original Danish delicacy. Weinerbrod, (Vienna bread) from which the current day pastries evolved, are believed to originate from sometime around 1850 when during a strike among bakery workers in Denmark, bakery owners were forced to hire foreign bakers, and among them some from Austria who brought their recipes with them. Denmark has certainly done them proud, but let’s take a look at a few of the more authentic Danish dishes. How many of them are you familiar with, or which ones have you tried? We would love to hear your comments!
Stegt flæsk (fried pork)
This dish was officially recognised in 2014 when it was voted Denmark’s national dish in a public poll conducted by the Danish Broadcasting Corporation. The dish dates to the 19th century, gaining prominence during a time when meat was considered a luxury and pork from local farms was a common source of protein. The belly of the pork is sliced thinly and fried until crisp and crunchy. This method of frying the pork belly not only enhanced its flavour but also made it a practical choice for preserving meat.
Traditionally served as stegt flæsk med persillesovs og kartoffler (fried pork with parsley sauce and potatoes), the potatoes are served simply boiled and accompanied with the parsley sauce. This dish highlights traditional Danish cuisines emphasis on simple, hearty ingredients and strong flavours, and celebrated for its satisfying combination of textures and tastes. It continues to be served in both restaurants and homes, is commonly enjoyed during festive occasions and family gatherings, and is also a hugely popular comfort food amongst Danes.
Sterneskud (shooting star)
This is a classic Danish smørrebrød dish typically known for its combination of fried plaice(rødspætte), topped with smoked salmon, shrimps, remoulade and finished with asparagus spears and lemon wedges.
It was created by Ida Davidsen, a renowned figure in Danish smørrebrød cuisine, in 1962 as a tribute to the first man in space, Yuri Gagarin’s visit to Copenhagen. The smørrebrød was crafted to be shaped like a space rocket. It became so popular that it is still well recognised and renowned today. It is also an easy and impressive dish to make at home.
Stenbiderrogn (Danish Caviar)
The rogn(roe), or eggs of the lumpfish, true Danish caviar has a short season and is only found during a window of a few weeks in early Spring. Served fresh with blinis, crème fraiche, chives, onion, and dill, this is a Danish delicacy. Super high in protein, it is low in calories being a lighter option than other types of roe such as salmon or caviar. Although once considered a staple amongst coastal communities, it is now considered a luxury, and makes an impressive dish served in restaurants or at seasonal celebrations. As the season is so short, it is more typical to find Icelandic lumpfish roe rather than the true Danish variety. Even as a sceptic, I must admit that it tastes phenomenal.
Frikadeller/kødballer (Danish meatballs)
Frikadeller are a staple of Danish cuisine. They are traditionally made from a mixture of ground pork and beef and breadcrumbs, seasoned with onions, salt and pepper and often enhanced with spices such as nutmeg or allspice. Frikadeller are not originally a Danish invention, but often form part of family gatherings and festive celebrations where they symbolise warmth and togetherness. The dish is so common in Denmark that it is often eaten at both lunches, served with rye bread as smørrebrød and as a main course for dinner, served hot with potatoes or potato salad, or with rice and a mild curry sauce.
Kødballer are the smaller version and can be made from a variety of meats. They are more casual and often served in pasta dishes or as snacks.
Koldskål;( translates to ‘cold bowl’)
A traditional Danish cold buttermilk soup, enjoyed as a refreshing desert during summer months. Definitely an acquired taste, it is typically made from a mixture of buttermilk, lemon, sugar, and vanilla which creates a creamy and slightly tangy (sour) flavour. koldskål is served chilled, usually in a wide and shallow bowl, and garnished with seasonal fruit such as strawberries or blueberries. It is also commonly served with kammerjunkere, small crispy plain cookies which traditionally float in the koldskål, or otherwise may be served on the side. Often enjoyed during summer picnics and family gatherings, it is celebrated for its simplicity and refreshing qualities. Many Danes make this at home; however it can also be bought pre prepared in cartons from most supermarkets.
To make any of these dishes truly authentic, in true Danish fashion you would of course serve them up on Royal Copenhagen crockery, to display them at their finest.
There are many more ‘favourite’ or traditional Danish dishes, but this is just a snapshot of some of the most popular or standout. And I highly encourage you to try each of them at least once. From my own experience, once may well be enough for koldskål– I guess it all comes down to a matter of personal taste.
