Asparagus with Sabayonne Sauce and Baby Shrimps

Midsummer night The Danes celebrate midsummer night, the longest day of the year on the 23rd of June. It is the light they are celebrating. It gets light 3.00 in the morning and it doesn’t get dark, not really dark, until around midnight. This calls for a celebration and the Danes, young and old, flok […]

Warm Scollap with Lumpfish Roe

A good scallop, whether fresh or previously frozen will be transparent and a slight pinkish-orange color. It will be soft, and not perfectly shaped. If you find scallops sitting in a pool of milky liquid, and they are very white and firm changes are they have been treated with a preservative to increase their shelf […]

Danish Lumpfish Roe – The Caviar of the North

Danish Caviar Lumpfish roe is sold fresh in the fish shops of Denmark during the spring months and in jars over most of the world all year round. It is available in its natural color, but can also be brought with black, and red food coloring added so that it resembles real caviar from the […]

Lemon Marinated Salmon with Horseradish Dressing

Easter Sunday all the Danes are either eating an Easter lunch or an Easter dinner. This marinated salmon can be an appetizer for the Easter dinner or a part of the Easter lunch.   The technique of curing fatty fish evolved from a pre refrigeration era need to preserve seafood in a safe, flavorful way. […]

Pancakes with Mushroom Filling

It is still winter here in Denmark and the ground is covered with snow. These pancakes are really a winter dish, but it is so cold here, I am serving them as an appetizers for guests tonight. All kinds of mushrooms can be used in this recipe. Left-over chopped ham can also be used  and […]

Dining with The Danes

The new version of Dinning with the Danes – 100 recipes is now in the book stores. Month by month it will show you how to make classic everyday  meals and party dishes, and features anecdotes from Danish food culture throughout the centuries. With this book  you can learn to bake Christmas treats and renowned […]

Caviar of the North – Lumpfish Roe

Lumpfish roe, the Danish caviar, is in season right now. The roe of lumpfish is quite popular in Denmark and is considered the caviar of the North. The season is  short. However, it can be frozen and enjoyed all year around. The season  starts around the middle of February and if we are lucky, it can last until […]

Smushi

Smushi is a contraction of the Danish word `smørrebrød´,meaning open-face sandwiches – the traditional Danish lunch menu, and the Japanese `sushi´. Smushi is a combination of classical Danish dishes made from seasonal produce, but served in delicate, aesthetically presented portions the size of sushi.   Smushi is not a fusion of ingredients and flavors, but […]

Shrimp Cocktail with Lemon Mayonnaise

Valentin’s day was introduced  by Pope Gelasius in the year 496 and man believes it  was named after the roman priest Valentin. Valentins greetings have been popular since the middle ages when the oldest love letter was a poem sendt in 1415 from Charles, Duke of  Orleans to his wife, while he sat prisoned in […]

Cured Salmon with Mustard-caper-fennel Salad

The technique of curing fatty fish evolved from a pre refrigeration era need to preserve seafood in a safe, flavorful way. The salt in the cure (a mix of salt and sugar in this recipe) draws out moisture, transforming the texture and color of fish. After a few hours or days in the refrigerator, the […]

Salt Cured Duck Breast and Jerusalem Artichokes Salad

The technique of curing food evolved from a pre refrigeration era need to perserve food in a safe, flavorful way. The salt  draws out moisture, transforming the texture and color of the food.  This dish made with Duck breast,  takes a week to make, but once you have done a short preparation, the duck will […]

Oysters and Champagne

This is my New Year’s dinner, oysters and Champagne. Enjoy! I want to wish you all a Happy New Year!                                             To open oysters, open oysters with an oyster’s knife, insert the tip of […]

New Years Eve Appetizers with Salmon

Soon it will be New Years’ Eve and everyone is making plans for a special dinner on the last night of the year. Most people already know what they are having, so I am not coming with any suggestions. I myself am having oysters and lobsters with butter and bread. Most people know these dishes, […]

Salt Cured Salmon with Apple and Horseradish Salad

Christmas season has started with all of its many parties. Salmon has always been a popular dish to serve for large crowds or at luncheons. This dish  is very easy. Salmon from Scandinavian is famous all over the world. The technique of curing fatty fish, such as salmon, evolved from a pre refrigeration era need to preserve seafood in […]

Mussels Cooked in Beer

When living in Denmark  you are never far from the sea. The Danes like to cook just about everything in beer. The dish is finished with cream, another popular product of  Denmark. How to clean mussels As soon as you get  mussels home, put them in a large bowl to begin cleaning the shells. If there are […]

Salted Cured Duck Breast and Jerusalem Artichokes Salad

Salting is an old conserving’ s method, which has used for many years to preserve meat and fish in a safe and flavorful way . The salt and the sugar draws  moisture out and bacteria die.The more salt you use, the more difficult it is for bacteria to grow.  At the same time transforming the […]

How to Make Gravlax-Cured Salmon and Smørrebrød with Gravlax

Gravlax in Danish literally means salmon in a grave. During the middle ages, fishermen would salt salmon and let it ferment by burying it in a hole above high-tide line. Today, the salmon cures in the refrigerator over several days, during which the salt and sugar will draw the moisture out of the salmon.      Gravlax […]

Crab Claws with Dill Sauce and Toast

Living close to the sea, I often buy crabs. They can be bought living or already cooked. It is a fun appetizer to serve for guests.                               Crab Claws with Dill Sauce 2 lb. crab claws 1 tbsp. salt 1 lemon […]

Sautéed Scallops in Mustard Cream with Blackberries

Right now many Danes are combing the fields and forrest for wild mushrooms and berries. I just happen to be one of the lucky ones who has wild blackberries within my reach. Berries and meat, fish and salads are an excellent combination and not only give a beautiful color to any dish, but they taste […]

Sautéed Scallops with Lemon-Caper Vinaigrette

Scallops are expensive and make an impressive appetizer. It is a shame it they get burned.  If you use clarified butter, you can fry the scallops at a very high heat with less risk of burning. You can make a large container and keep it in the refrigerator indefinitely and you will always have it […]