Open-face Sandwich with Bacon, Lettuce, Tomato

This open-face sandwich is like a BLT – Danish style. However,  I would like to think of it as a bit more nutritious. First, it is made with only a half slice of rye bread and not two slices of white bread. A half a piece of rye bread weighs 22 grams, or a little less than an oz. and has 52 calories,. One slice of white bread weighs 48 grams approx. 1½ oz,, but you need  two slices, and they have approx. 250  calories.   As for the mayonnaise,  one can choose a light version or make a lighter mayonnaise, but either adding yoghurt ,sour cream  or another low-calorie product. You can also make a mayonnaise without  egg yolks.(see recipe  below)




















Open-face sandwich with Bacon, Lettuce and Tomato

Serves 1

1 slice of buttered rye bread

1 lettuce leaf

4 slices of  fried bacon

1 tbsp. egg white mayonnaise

1 tomato, sliced

Garnish: Cress, chives or parsley

To assemble,  place bacon on a slice of  buttered rye bread covered with a leaf of lettuce. Place a spoonful of mayonnaise in the middle of bacon and arrange slices of tomato down the middle of the sandwich. Garnish with cress.

Egg White Mayonnaise

Makes 2 cups

2 egg whites

1 tbsp. apple cider vinegar

1 tbsp. water

1 tsk. salt

1½ cup corn oil

Combine egg whites, vinegar, water and salt. Process until blended. With the machine running, slowly add the oil in a thin stream and process until emulsified. Season with more salt.

Fruit Salad with Cold Vanilla Cream

The season for pears in Denmark starts the first of September  and peaks in November. Like other fruits and vegetables, they thrive especially well in the Danish cold climate with long days and short nights giving them a high concentration of both sour and sweetness. Pears are good in cakes, pies, desserts and are also used in the salt kitchen together with venison and other dark meats, in salads and are used often together with cheese. They can also be enjoyed just alone as a low-calorie snack.

Here is an easy and quick dessert that everybody loves. No cooking involved and you can use just about any kind of fruit.
























Fruit Salad with Raw Vanilla Cream

Serves 6

1 tart green apple, quartered, cored and cut into ½ inches pieces

2 ripe plums, peaches or nectarines, halved, stoned and cut into  ½ inch pieces

1 pear, cored and cut into ½ inch pieces

3-4 oz. blueberries, picked over and stemmed, or seedless grapes

3 tbsp. lemon juice


2 egg yolks (you can use pasteurized egg yolks)

1-2 tbsp. sugar

1 vanilla extract

1 cup/8 oz. heavy cream, whipped

To make fruit salad, place apple, plums, pear and blueberries in a large bowl. Pour lemon juice over fruit and toss, then refrigerate.

To make cream, whisk egg yolks, sugar and vanilla extract together. Fold whipped cream into egg mixture just before serving.

To serve, serve salad and cream separately so each person can take as much or as little as they wish.

Tartare with Crisp Homemade Potato Chips

Just north of Copenhagen, there is a beautiful forest where the people of Denmark can take long walks and search for wild mushrooms, ride horses and watch the many deer that live in the park. The forest is called Dyrehave, meaning the garden of animals. There are hundreds of deer, more than 1500 hundred are allowed to run free, and if you don’t bother them, they won’t bother you. There are in fact, deer all over Denmark and deer meat is considered a delicacy.

Tartare of hakket or scraped beef doesn’t always have to be okse meat. Any sort of beef such as bison, musk ox or venison can be used. I prefer to scrape my meat, but you can always ask your butcher to grind the meat for tartare. This recipe calls for crisp, homemade potato chips. If you like, you can use store bought chips, but it is just as easy to make them yourself (they taste better).






















Tartare with Crisp Potato Chips

Place meat in freezer 30 min. before using. It makes it easier to work with.

4 lunch servings or 8 appetizers

500 g bison, musk or beef fillet

3 tbsp. finely chopped onion

1 tbsp. capers, rinsed, drained and chopped

2 large pasteurized egg yolks

Potato chips:

1 large russet potato

Oil for frying


¼ horseradish root, grated

1 red onion cut in rings

Cress, parsley, chives or pea tendrils*

Lots of freshly ground black pepper

To make the tartare, scrape meat with a very sharp knife, along the length of the muscle tissue, so you get fine, long segments of meat. Ensure there are no sinews in the finished tartare and place in a large bowl. Add onions, capers, egg yolks; stir until well combined. Cover and chill in the refrigerator for at least 30 min. or until ready to use.

To make the potato chips, peel and slice potato very thin. Keep them in cold water until ready to fry.

To fry, drain potato slices and pat them dry with a paper towel. Heat oil to 360°F and deep fry potato slices until golden brown and crispy, 2 to 3 minutes. Drain on paper towels and season with salt.

To serve, mold tartare into 4 patties and place on 4 plates. Push 3 or 4 potato chips into each patty. Garnish with grated horseradish, onion rings and cress. Sprinkle with lots of black pepper.

Variation: Instead of mixing the raw egg yolk in the tartare, place egg yolks in 4 half egg shells and position them in the middle of the tartare. Scatter small baby shrimps around the tartare as a replacement for homemade chips, horseradish and onion rings. Sprinkle with lots of black pepper.

*The shoots and leaves that appear on the top of new pea plants in the early spring are tender little greens that tastes like a cross between peas and spinach. Now they can be bought in supermarkets and farmers markets.

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 texture and color of the meat and fish. We don’t use this method anymore for preserving meat and fish, but to improve the taste. The recipe that follows is an easy way to serve duck differently. If you are having a party, it is good for a crowd. This duck recipe takes seven days and can be sliced at the last minute.
































Salt Cured Duck breast and Jerusalem Artichokes Salad

8 servings as an appetizer

2 1-1b. boneless duck breasts with skin

2 cups kosher salt

1½ cup packed dark brown sugar

10 cracked juniper berries

15 cracked cloves

4-5 bay leaves

1 tsp. coarsely cracked black peppercorns

To make the duck, cut the skin with parallel slits without cutting into meat.  Mix remaining ingredients in a medium bowl. Arrange 2 sheets of plastic wrap side by side on a work surface. Spread 1 scant cup salt mixture (do not pack) in center of each sheet, spreading mixture to match the size of the duck breasts. Top each with 1 duck breast, skin side down. Spread remaining salt mixture over meat, dividing equally. Bring plastic wrap up and over each duck breast, wrapping tightly. Place on a small rimmed plate, skin side down and refrigerate for 7 days to cure.

To serve, unwrap duck breasts. Scrape off salt mixture, (do not rinse). Using a long, sharp knife, thinly slice meat. Arrange on 4 plates or a large platter. Serve with fresh figs, chutney or a salad with Jerusalem artichokes and dried cranberries.

Salad with raw marinated Jerusalem Artichokes and Dried Cranberries

8 salad servings

1 lb. Jerusalem Artichokes*

3 tbsp. apple cider vinegar

2 tbsp. rapeseed oil

4 finely chopped small shallots

1 small head Bibb salad

2 oz. dried cranberries

salt and freshly ground pepper


parsley leaves

To make the salad, scrub Jerusalem Artichokes and slice them on a mandolin. Place slices in a bowl. Whisk a dressing of vinegar, oil and ½ tsp. salt and pour over the Jerusalem Artichokes. Let stand 30 minutes.

To serve, place salad and parsley on 4 plates and arrange Jerusalem Artichokes on top of salad. Sprinkle chopped shallots and cranberries over.       

Jerusalem artichokes are also known as sunchokes.

Duck Breast with Horseradish/ Apple Mash and Vegetables

Horseradish is the North’s counterpart to chili and ginger. It has a sharp and intense taste of mustard that adds loads of flavor to dishes in the cold winter months. Studies have shown that horseradish stimulates fullness. Therefore, we tend to eat les. Apples are pouring in at the supermarket and farmers market. The horseradish  gives the mild apple mash a piff. Be careful not to use too much. 




















Duck Breast with Horseradish/Apple Mash

4 servings

4 apples, peeled,cored and cut into wedges

1-2 tbsp. sukker

2-3 tbsp. water

2-3 tbsp. grated horseradish

4 (8-9 oz.) duck breasts


1-2 tbsp. oil

½ cauliflower, broken into florets 

4 small carrots, peeled and cut into smaller pieces if they are large

 ½ pointed cabbage, shredded


To make apple mash, place apples, sukker and water into a pot and cook over medium-low heat stirring the whole time. Cool, season with more sugar and stir 1 tbsp. horseradish in. Taste the mash and if you like, add 1 or 2 tbsp. more horseradish. Be careful, don’t add all the horseradish at one time.  

To make duck breasts, trim of any extra skin and score fat in a cross-hatch pattern. Heat a large sauté skillet over high heat until hot, add duck, skin side down, and cook for 8-10 minitues,(depending on thickness of breast.) Turn duck over, and cook 5–8 min. Remove duck from heat and let rest 3 min.

To make vegetables, heat oil and add first the carrots, fry 1-2 minutes, then add cauliflower and fry 1-2 minutes and then all pointed cabbage and fry 1-2 minutes more, stirring the whole time. Season with salt, pepper and timian.

To assemble, slice duck, and place on 4 varm plates and place a large spoonful of horseradish/apple mash on the plate together with 2-3 spoonfuls of vegetables.

Swedish Lax budding – Salmon with Dill Potatoes

This dish is a traditional Swedish dish,  but there are many Danes who like it. I was taught how to make this dish by my Swedish gril friend and it  has become an all time favorite of my family  and friends. This version is made with salt-suger cured salmon, but it tastes just as good made  with cold smoked salmon or raw, sautéed salmon. It is served with melted butter.















Swedish Lax Pudding


1½ lb.  salmon fillet skin on, pin bones removed

2 oz. course sea salt

1 tbsp. brown sugar

zest of a lemon

20 black pepper corns crushed

Salmon pudding

1½ lb. potatoes

5  eggs

1½ cups heavy cream

1-2 large onion sliced thinly

3 oz. butter

1 brunch of dill,  roughly chopped

white pepper from the mill

sea salt

To make salted salmon, In a bowl, combine the sugar, pepper, salt and lemon zest and cover the salmon fillet with it.  Cure the salmon for at least 24 hours, then remove the excess salt/sugar mixtures, and wash the fillets with cold water.

To make lax pudding, butter an oven proof baking dish well with some of the butter. Soak the salted salmon in water (or alternatively in milk for at least 4 hours, to draw out the salt. Remove the salmon from the liquid, and remove the skin and pat dry very well with a kitchen towel. Slice thin into approximately 5 cm (½ inch) slices. Boil the potatoes in salt water until soft but still firm, drain and let them cool. Peel after cooling and slice into the same thickness as the salmon. Sautee the sliced onions over low in the remaining butter until soft. Don’t let them brown.
To assemble, layer the onions, salmon and potatoes into the baking dish starting with the potatoes, sprinkling each layer generously with the chopped dill and freshly ground white pepper from the mill. Finish the top with another layer of potato slices. In a bowl, beat the eggs lightly then add the cream, chopped dill and lightly season the mixture with salt. Pour the mixture over the layered potatoes and salmon until just covered and add a few spoonfuls of butter on top. Bake in a preheated oven at 160 C ( 320 F) for approximately 45 minutes or until the Lax pudding is baked through, the egg mixture has set and has a golden brown crust over the top.
Suggested accompaniment,  warm melted butter is served on the side to accompany the dish, lemon butter sauce or dill cream sauce are good alternatives although

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 – Cured Salmon

Makes 10 -12

2 2 lbs. salmon filets with skin,5 tbsp., salt,5 tbsp. sugar, 2 tsk. white pepper, 2 bunches of dill 

dressing:5 tbsp. Dijon mustard,2 tbsp. brown sugar,2 tbsp. white wine,3 tbsp. finely clipped dill, ½ cup oil,salt and pepper

 To make cured salmon, remove all bones and sprinkle both salmon filets with salt, sugar and pepper. Place 1 filet in a deep dish. Clip dill over filet in dish and place the second filet on top with thick end on top of the thin end. Cover and refrigerate for 2 days. Turn fish over after one day and pour any liquid off.j


To make dressing, combine all ingredients except oil. Whip oil in a thin stream into dressing. Season with salt and pepper.


10-12 slices of buttered sour dough bread

Garnish: fresh dill

To assemble, do not remove dill, cut salmon in very thin slices diagonally across grain and place as many slices as you wish on each piece of buttered sour dough bread. Pass the dressing so guest can take as much or as little as they wish.


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

10 pepperkorns

½ bunch of dill

Dill Sour Cream

1 cup sour cream

2 tsp. minced shallot

1 tsp. chopped fresh dill

1 tsp. freshly squeezed lemon juice

salt and freshly ground white pepper to taste

1 – 2 lemons, cut into wedges

To make the crab claws, place them in a pot and add enough water to cover with salt, lemon, black peppercorns and ½ bunch of dill. Bring to a simmer over medium heat. Skim any impurities that rise to the surface. Reduce the heat and cook them 5-7 minutes. Remove  crab claws from the heat and let them stay in the water 20 minutes.

When the crab claws are cool, crush them with a hammer, Serve them whole and let each guest “dig” the meat out.

To serve, set a large bowl of  crab claws on the table together lemon wedges, salt and a pepper mill, slices of toast and a dill sauce

Dill Sour Cream Sauce.  

To make the dill sour cream, whisk together sour cream, shallot, dill and lemon juice in a small bowl. Season with salt and pepper. Cover and refrigerate until the dip should be served.

Poppy Bread

Denmark is famous for it´s wienerbrød or as people all over the world just say “Danish”. It is only the 4th of September and it cold here in Denmark, so I decided to make some poppy bread. These are called Tebirkes in Danish . Always fun to spend some time in kitchen on a cold, dark day.


























Poppy Bread 

25 grams (1½ oz.) fresh Active Yeast
or 12 grams (4 tsp.) Dry Active Yeast
1 egg, beaten
1 cup/8oz. milk
455 grams (l lb.) 16 oz. flour*
3 tbsp.sugar
1 tsp. salt
3 tsp. cardamom
90 grams/3 oz. cold butter
150 grams/5 oz. butter at room temperature

To make  dough, warm the milk (100°-110°F). Dissolve the yeast in half of the milk. Wait 10 minutes if using Dry Active Yeast. Combine flour, sugar, salt, cardamom and cold butter.  Add yeast., the rest of the milk and the beaten egg to the flour mixture. Using a food processor or en el-mixer, whisk until smooth. Chill dough 15 minutes.

On a lightly floured surface, roll out the dough to ½ inch thick, 20 x 12 inch rectangle. Spread half of the rectangle with room temperature butter, fold the other halv over and roll ud again. The butter must have the same consistency as the dough; if it is too soft it melts into the dough. Chill the dough 10 minute every time it is rolled out because the butter will begin to melt, which causes the dough to contract. Roll and fold again. Repeat three or four times. Let the dough rest in the refrigerator 15-20 minutes before making the buns.

For Remonce filling: optional

2.8 oz butter (80 grams) at room temperature

2.8 oz sugar (80 grams)

2.8 oz marzipan (80 grams) at room temperature

For final assembly:

1 egg, slightly beaten for brushing

Poppy Seeds for sprinkling

To make remonce filling, use a hand-held mixer, beat butter, sugar and marzipan to a smooth soft spreadable cream. Set aside.

To make bread, remove  dough from refrigerator and place on a lightly floured surface, dust top of dough with flour. Roll dough out to a 12 x 18 inch rectangle. If using Remonce filling, spread a thin layer of the filling over 2/3 of the long edge of dough. Starting with the long edge that has the filling, fold 1/3 of dough over the middle. Then fold the remaining 1/3 of dough without filling over the middle, the dough is now folded into 3 layers. Using a sharp knife, cut dough into approximately 2 inch rectangular pieces. Place pieces of dough onto a baking sheet lined with parchment paper. Allow to rise for 20-30 minutes.

Preheat oven to 350 ° F (180 degrees C). Lightly beat egg and brush onto top of dough. Sprinkle with poppy seeds. Bake for 15-20 minutes or until golden brown. Allow Birkes to cool on baking sheet. Poppy bread with Remonce filling is eaten as is. Poppy bread without filling is sliced in half and topped with jam or cheese.

Danish Hash with Root Vegetables and Red Beets

This dish is good way to use all the left-overs in the refrigerator. We often waste to much food and this dish is perfect. You can use just about vegetable. Just be sure to slice or dice the vegetables the same size so that all the vegetables get cooked evenly. All kinds of left-over meat such as roast pork, roast beef, lamb and ham is good.  I don’t think that this hash is especially Danish and I am sure that each country has it’s own recipe for hash. Root vegetables are inexpensive, nutritious and thrives exceptionally well in the cold northern climate. The people of the North have a long tradition of eating root vegetables all year around because celery, carrots, parsnip and other root vegetables can be stored for extended periods of time. It is important root vegetables are stored in a cold place, and Denmark is well known for its cold climate. If you don’t have room in your refrigerator and you live in a cold part of the world, you can store them outside in a shed or garage. Then you will always them on hand during the winter. They have significant amounts of fiber, vitamins and minerals
























Danish Hash


serves 4

2 large onions, coarsely chopped

1 lb. (455 g) cold beef, pork, or lamb, diced

2 tbsp. butter

½ lb.  (210 g,) . cold boiled potatoes, diced

2 carrots , diced

1 turnip, diced

1 parsnip, diced

½ tsk. thyme

salt and  freshly ground pepper

2-3 oz. red beets, diced

1 tbsp. chopped parsley

Worcestershire sauce

To make Danish hash, brown chopped onions in butter in a large frying pan over medium heat. Add   carrots, turnip and parsnips and steg 5 minutes.  Add potatoes and meat and brown them with root vegetables. Season with salt and pepper.

To serve, place 1-2 two large spoonfuls of hash on 4 plates with a spoonful of diced red beets.  Offer Worcestershire sauce.

One or two fried eggs would be nice on this dish.

Fennel-thyme Pork Tenderloin with Grillede Fennel and Smoked Potatoes

lt is always fun to gather family and friends to a grill party. Here is an easy menu. The host can marinate the meat the day before, cook the potatoes and the vegetables in the morning of the party and grill at the party while guest talk and set the table. Ask friends and family to bring a salad, bread and dessert and before you know it, you have a party.

















Fennel-thyme Pork Tenderloin with Grillede Fennel

serves 4-6

2 pork tenderloins (1½-1 3/4 lb. total) trimmed of fat

2 tbsp. oil


1 gallon water

½ cup sugar

2 tbsp. salt

3 tbsp. fennel seeds

8 sprigs of thyme

2 tbsp. black peberkorn

1 orange, peeled

To make marinade, combine water, sugar, salt, fennel seeds, thyme sprigs,  peberkorn and the peel of the orange. Bring to a boil, remove from the heat and let cool. Place meat in a large heavy, sealable plastic an force out the air, seal the bag and put it in a shallow pan. Every so often, give the bag a quick massage and flip to redistribute  the ingredients. Place in the refrigerator 24 hours.

Prepare a fire in a charcoal grill or preheat a gas grill.

To grill meat, take pork tenderloin out of the bag and pat dry with a paper towel.  Brush the grill with oil, place meat on the  grill and  close and grill 25-30 minutes, until a thermometer inserted into the thickest parat of pork registers 140°F. Transfer to a plate and let rest for at least 10 minutes.

Grillede Fennel

serves 4-6

2-3 large fennel

2 tbsp. oil

1 tbsp. spice mix af thyme, oregano, basil

To make fennel, remove any dead leaves, Cut the bottom off and cut each the fennel into two pieces. Cook fennel 10 minutes in salted water. Brush fennel with oil and sprinkle spice mix over. Grill them 5-10 minutes depending on their size.

Smoked New Baby Potatoes

Serves 4-6

2 lb. new baby potatoes, scrubbed clean, leave skin on

1 tbsp. salt

1 tbsp. corn oil






smoker sawdust

special equipment: an old pot with a lid


To smoke the potatoes, cook potatoes in salted water 10-15 min. Drain and let potatoes steam dry. Add corn oil and make sure all potatoes are covered in oil.

Fill bottom of an old pot with smoker’s sawdust (1-2 cups depending on the size of pot). Place a large sheet of aluminum over sawdust. Fold edges up all the way around. Place potatoes in pot and place lid over. Turn on burner of stove. When pot begins to smoke, transfer pot outdoors and let stand with lid on 5 min.

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 fantastic with almost anything.  Here is one of my favorite dishes scallops with mustard cream and blackberries.













Sautéed Scallops in Mustard Cream with Blackberries

Serves 4

Mustard cream:

1 cup heavy cream

Juice of a lemon

1 tbsp. fish mustard

Salt and freshly ground pepper

8-12 scallops

1 tbsp. flour

clarified butter (see bottom of page)


12 blackberries

4 sprigs of wood sorrel

To make mustard cream, combine heavy cream with lemon juice and lad stand on the kitchen table an hour. Stir mustard in and season with salt and pepper.

To serve, place mustard cream on the bottom of 4 plates on scallop shells. Garnish with blackberries and wood sorrel or another herb.

Suggested accompaniment: bread   

To make clarified butter, melt 1 lb. of unsalted butter over very low heat. The butter should melt but not boil. Once completely melted, it will separate into three layers. On top is the white foam, then a clear golden layer that is clarified butter and under that is a milky liquid that is milk solids. Skim off the form and discard. Ladle the clarified butter into a container; cover and refrigerate indefinitely. Discard the milk solids.

*wood sorrel are tender, sour leaves with tart yellow (sometimes purple) flowers and taste excellent.

Beer Marinated Beef with Root Vegetables

Two days ago, my husband and I ate lunch at Grøften  a restaurant in Tivoli dating back to 1874. Right next to the restaurant is the oldest, existing building in Tivoli, the Pantomine theater. The theater  dates  back to 1847, but the building that stands there now is from 1874 . The Pantomine theater has daily shows where Harlekin, Columbine, the lovers, Kassander, her father and Pjerrot the father´s servant dance and mime the trials of Harlekin and her lovely Columbine with music. Afterwards, the guest would go over to Grøften right next door for a late night meal.

Such a meal as this one could be eaten. The Danes used beer in stead of wine when cooking a stew and lots of root vegetables. This is a modern version of a stew that only takes about 30 minutes to make and not cook for hours.


























Beer-Marinated Beef Tenderloin with Root Vegetables 

Serves 4

1½-1 3/4 lb. beef tenderloin, trimmed of fat

1 cup lager beer

2 tbsp. brown sugar

2 tbsp. apple cider vinegar

4 tbsp. rapeseed oil

1 leek, trimmed and washed thoroughly to remove grit and cut into 2-inch strips

2 carrots, cut in 2- inch strips

2 parsnips, cut in 2- inch strips

1 turnip, cut in 2- inch strips

2 cups beef bouillon

2 tbsp. tomat puré

1 tsp. thyme

1 tsp. salt

½ tsp. black pepper

2 tbsp. finely chopped parsley

To  make beef, cut the meat into 2  inch cubes and place in a large resealable plastic bag. Whisk beer, brown sugar and vinegar in a small bowl; pour into bag with beef and seal. Chill, turning occasionally, for at least 4 hours and up to 24 hours.

Preheat the oven to 400°F. Heat oil in a large ovenproof skillet over medium-high heat. Remove beef from marinade, allowing any excess to drip off. Cook beef, turning, until browned on all sides 8-10 minutes. Take the meat up and side aside.

To make vegetables, come a little more oil on the skillet and fry the vegetables over high heat 2-3 minutes. Add bouillon, tomat puré, thyme, salt and pepper. Bring to a boil, turn the heat down. cover and simmer 3-4 minutes.

To serve, come beef back to the skillet together with parsley and cook 1-2 minutes.

Suggested accompaniment: Boiled potatoes or mashed potatoes.

Sailor’s Stew – Skipperlabskovs

After a summer with rain and cool temperatures, the sun is now finally shinning in Denmark, for a few days at least.  My husband and I spend the afternoon in Tivoli, the next oldest park in Denmark. It was opened in 1843 and is the third most visited park in Europe. When Walt Disney on a visit to Denmark in the early fifties visited Tivoli, he conceived the idea for the creation of Disneyland.

A visit to Copenhagen is not complete without a meal eaten in Tivoli. Here, in Grøften, you may choose a traditional sandwich piled high with fresh, hand shelled shrimps and a glass of  beer and a glass  aquavit (Danish Snaps) or Sailor’s Stew among other dishes.

The restaurant Grøften is famous for it’s Sailor’s Stew. Grøften makes about 80 tons of Sailor’s Stew each. When Tivoli opens, around the first of May, all of Denmark’s elite eat Sailor’s Stew. Anyone famous, well-known, politicians, models, actors, musicians, writers, directors of large companies and anyone one who wants to be somebody makes a reservation each when finished with their lunch for the next year. The restaurant Grøften is always fully booked  the first day Tivoli opens.  It is impossible to get a table if you are a nobody, but it is always fun to walk by and see all the celebrities.

When I first came to Denmark, Tivoli was open from the first of May and closed in the middle of September. Twenty years ago, Tivoli started to open at Christmas for a few weeks. About ten years ago, it opened for Halloween with thousands of pumpkins, witches and goblins. Denmark didn’t celebrate Halloween until that time and now it is just as big her in Denmark as it is in the States.











Sailor’s Stew  (Skipperlabskov)

Serves 6

4 tbsp. rapeseed oil

2½ lbs. (1200 g)lean beef or veal, cut into 2-inch chunks

5 large onions, coarsely chopped

12 whole peppercorns

2 bay leaves

3 lbs. (1400 g) potatoes, diced



chives, finely chopped

red beets, finely diced

To make Sailor’s Stew, heat oil in a heavy, large pot over medium heat. Toss meat and onions in the oil, but do not brown them. Add boiling water until meat is just covered, then add a pinch of salt, peppercorns and bay leaves. Simmer over low heat for about 20 minutes.

Add diced potatoes and let the mixture cook until potatoes have been blended with meat broth, giving the appearance of a very thick potato soup. Remove from the heat.

To serve, transfer stew to a large bowl and place a large pat of butter in the center. Sprinkle with finely chopped chives. Place a dish with extra pats of butter and a dish with finely diced red beets on the table so each guest can take as much or as little as they want.

Suggested accompaniment: Dark rye bread or whole wheat bread.

Pear Salad with Blue Cheese and Walnuts

When I first came to Denmark for soon 50 years ago, no one ate salads. The only type of salads the Danes knew where salads meant for open-face sandwiches and were based on mayonnaise with different fillings such as pasta, vegetables, shellfish, tuna, beets and much more. In fact, iceberg salad was not heard of until 1970. I used to drive 20 miles or so into Copenhagen just to buy an iceberg salad and pay 2-3 times the price I was used to paying  back home in the States.  And I lived over a green grocery. All this has changed and now Danes are eating all kinds of salads when around 1990 all sorts of new types start to be imported to Denmark. Now, many farmers grow salads as well as all kinds of other vegetables. Pears are popping up at the markets now. After buying a dozen pears,  I rushed home  to make this delicious salad. I used Danish blue cheese, of course, and Danish walnuts. .
































Pear Salad with Bue Cheese and Walnuts

Serves 4


2 tbsp. apple cider eddike

2 tbsp. lemon juice

2 tbsp. finely chopped chives


4 ripe pears

2 stalks of celery

a combination of 2-3 types of lettuce leaves

2 oz. blue cheese

10-12 walnuts, chopped

To make dressing, combine all ingredients and set aside.

To make salad, peel the pears. If they are hard, cook them a few minutes in water with a little lemon juice. Slice a little bit of  the bottom of the pears so that they can stand upright on a plate. Rense celery and cut into strips. Rense lettuce leaves and place on four plates. Arrange celery strips on top of the leaves and place a pear in the middle of the plate. Pour dressing over the salad just before serving and sprinkle  small pieces of blue cheese and walnuts around the plate.

Open-face Sandwich with Fried Fish Fillet, Remoulade, Lemon and Dill

Plaice with its characteristic red spots is the most plentiful fish in Northern Europe.  Plaice is best in the summer and yet this sandwich is one of the most popular sandwiches in Denmark all year around. I have discovered that it is maybe just in Northern Europe and Scandinavian that plaice lives. If you want to make this delicious sandwich, you will have use cod, halibut or another flat fish.













Fried Plaice with Remoulade, Lemon and Dill   

Makes 4

4 large or 8 small fillets of plaice with the skins removed

½ cup all-purpose flour

1-2 eggs, beaten

2 cups breadcrumbs (panko)

salt and pepper

2 oz. butter

4 lettuce leaves

4 tbsp. remoulade * 

4 slices of buttered rye bread


1 lemon, cut into wedges

1 small tomato, cut into wedges

4 sprigs of dill

To fry fish, rinse fillets, pat dry with a paper towel. Dredge fish in a mixture of flour, salt and pepper and coat evenly. Dip in the beaten egg and dredge them in breadcrumbs (panko) Melt butter in a large frying pan and fry two fillets at a time over medium heat 1-2 minutes. Turn them and fry them 1-2 minutes. Repeat this process until all the fish is fried.

To assemble, if the fried fish fillet is cold*, place one or two fillets on each of the buttered dark rye bread and place 1 tbsp. remoulade on top of fish fillets. Place a wedge of tomato on top of each and place a wedge of lemon next to the sandwich. Garnish with dill.

*If the fried fish fillet is to be served warm, do not place it on the bread as this would melt the butter. Serve buttered bread on the plate next to the fish.


Makes 2 cups

1 cup of homemade mayonnaise or a god mayonnaise

2-3 tbsp. chopped pickles

1 finely chopped hardboiled egg

1 tbsp. capers

1 small crushed clove garlic

1 tbsp. chopped parsley

1-2 pinches of dried tarragon, mustard, curry

salt and freshly ground pepper

To make remoulade, combine mayonnaise with chopped pickles, chopped egg, capers, garlic and parsley. Season remoulade to taste with tarragon, mustard, curry, salt and pepper.

Garlic Steaks, Grillede New Onions and Creamed Spinach

The Danes did not use garlic in their cooking before the 1960’s even though it was popular in the most of Europe since the middle ages. Either you love it or hate it. Those who hate it may have trouble digesting it. What they are having trouble digesting is actually the germ the green sprout that runs through the center of the garlic clove. Removing it makes garlic much easier for your body to  process. Cut down the center of the clove and pull out any green you see. It should come out in a single strip, the length of the clove.  Now the Danes use it in many dishes and especially when they grill. Grilling food over an open fire is one of the oldest forms of preparing food and yet the Danes only started to grill around 1960. Now almost every Dane with respect for himself, has a grill.























Garlic Steaks with Grillede New Onions

serves 4

juice of a lime

3 tbsp. water

3 tbsp. orange juice

1 tsp. salt

freshly ground pepper

8 large cloves garlic, smashed

2 tbsp.  rapeseed oil

4 small steaks

10-12 small new onions

8 sprigs of thyme

To make steaks, combine lime juice, water, orange juice, and and pepper in a small bowl.  Heat oil and fry garlic 2 min. Add lime/orange juice  and bring to a boil, remove from heat and let cool. Pour most of this blanding over the meat. Save some for the onions and place meat in the refrigerator 1-2 hours.

To make  onions,  cook them 5-6 minutes in salted boiling water. Peel them and set them on a spear.

To cook steaks and onions, varm the grill up. Bush the grill with oil. Place steaks on a metal spear and wrap 2 sprigs of thyme around each of them. Grill the meat  2-3 minutes over direct heat depending on how thick they are. Bush onions with garlic mixture and grill them 4 minutes. Turn them often. Be careful they don’t burn.

Creamed Spinach

Serves 4

2 lb.(1 kilo) fresh spinach, stems removed, washed or 500 g/1 lb.


1 tbsp. butter

½ cup (4 fl.oz. )heavy cream

salt and freshly ground white pepper

To make spinach, cook the spinach with just the water that clings from it’s washing. When spinach has shrunk, turn it on to a plate, let it cool and chop it coarsely with a knife. Melt butter in a small casserole and come spinach, cream, salt and pepper in. Cook spinach over medium heat for 5 minutes.

Suggested accompaniment: boiled new potatoes

Grillede Banana Split with Caramel Sauce and Almonds

Yesterday I wrote about grilling in the harbor or at the beach. It is easy if you have a small grill. Many people don’t take advantage of the after warm on a grill. A grillede banana split is perfect. Many harbors have an ice cream shop and some beaches have a stand where you can buy ice cream. Make the caramel sauce and toast the almonds at home and take them with you. Or you can also buy a jar of caramel sauce or chocolate sauce. What could be easier.
















Banana Split with Carmel Sauce and Almonds

serves 4

1 tbsp. almonds, finely sliced

½ cup of heavy cream

3 tbsp. brown sugar

1 tbsp. butter

1 tsp. vanilla powder

4 ripe bananas

1 tbsp. melted butter

ice cream

1 tbsp. grated coconut

Preparations at home, toast the nuts on a warm frying pan and set them aside. Combine   cream, 2 tbsp. of brown sugar, butter and vanilla in a little casserole og cook 2 minutes while stirring. Pak both the nuts and sauce in a little plastic box and take with you to the beach.

At the beach or harbor, warm the grill up if it is not warm already. Cut the banana peel drown the middle of the sides and remove only half of the peel. Sprinkle the bananas with the rest of the sugar and bush with melted butter. Lay the bananas on the grill, peel side down and grill them 7-9 minutes. Warm the sauce on the grill. Remove bananas from the grill. Place 1-2 scoops of ice cream (that you bought in the harbor) on each banana, pour sauce over and sprinkle almonds and coconut over.

Grilled Lobster, Shrimps and Mussels

It is always fun to grill at the beach or at the harbor. I live close to a quint little harbor and often take my portable grill with me. While my husband starts the grill. I shop at the fishmongers shop. I asked him to cook the lobster for me and I buy some large shrimps and mussels. I prefer to cook the lobster before I grill it as lobster can be tough when you grill it raw. The pepper sauce I make at home, but nowadays, you can buy all kinds of sauces at the fishmongers. A few baguettes and a bottle of white wine and you have the makings of a really nice (and easy) dinner at the beach or harbor. Invite some friends. Enjoy!

























Grilled Lobster with Yellow Saffron- Pepper Sauce, Grillede Shrimps and Grilled Mussels

Serves 4

2 cooked lobsters*

8-12 fresh shrimps, not cooked

1 lb. fresh mussels


Saffron-pepper Sauce

1 onion, finely chopped

4 yellow peppers, rensede

2 tbsp. oil

2 tbsp. white wine

1 pinch of saffron

½ cup heavy cream

salt and freshly ground pepper

To make lobster, cook the lobster if isn’t already cooked by the fishmonger. Remove the tomalley, the green to almost black liver in the top of the tail. Wrap the cooked lobster in moistened towel and take it with you the harbor or beach.

To make yellow Saffron-Pepper Sauce, heat  oil in a large frying pan over medium heat. Fry onions and peppers 5-7 minutes. Dissolve saffron in white wine and add to the pepper mixture. Transfer this mixture to a food processor and puré. Add the cream and transfer this mixture to a small pot. Simmer 10 minutes and season with salt and pepper. When cooled, place in a small plastic box and place in the refrigerator until it is time to go to the harbor or beach.

To grill the lobster, shrimps and mussels, preheat the grill, bush the grill with oil and grill the lobster first on the meat side over direct heat 2-3 minutes. Turn them over and fyld the stomach with the yellow saffron-pepper sauce og grill them 2-3 minutes.

To grill shrimps and mussels,  ask the fishmonger to rense the mussels and shrimps or do this at home. Bush the grill with oil and grill shrimps 2-3 minutes over direct heat. Turn them over and grill 1-2 minutes until they turn pink. Be careful not to grill them to long. Bush the grill with oil and grill mussels 3-5 minutes. When they are all open, they are finished. Take them off the grill. Those who don’t open should be thrown away.

TIPS: Lobster should be cooked as soon as they come from the market. If they will not be cooked immediately, rinse them under cold water and drain. Transfer to a bowl of ice water and covered with a moistened towel and refrigerate until cooking time. Rinse again before cooking

In a large pot of salted boiling water, boil 1 -1½ lb. for 5 minutes. Transfer to a bowl of ice water. Drain and refrigerate for 1 hour. or until the lobster is completely cold. If they are still warm when you crack them open, they will lose to much juice and become dry.


Paris Steak Tartare

I am still working on my book, but I have to eat lunch. This sandwich is not raw, nor it is fried too much. No one knows the origin of this sandwich, but it has been popular in Denmark as well as other European countries since the twenties. Chopped raw meat seared just a few seconds and still raw inside on a piece of white bread that has been fried in lots of butter and garnished with capers, diced red beets, raw diced onions, and horseradish. An egg yolk is an important part of this sandwich, but if you want, a pasteurized egg yolk can be used.     





















Paris Steak Tartare


Serves 4

4 slices of white bread

1½ lb. (700 g) lean ground beef

1 tbsp. finely chopped onion

2 tbsp. capers

salt and freshly ground pepper

1-2 oz.( 30-60 g) butter


4 egg yolks*

4 onion rings

1 onion, finely chopped

4 tbsp. finely grated fresh horseradish

4 tbsp. finely chopped red beets

a bunch of watercress

To make tartare, combine meat with the finely chopped onions, capers, salt, and pepper. Toast bread on one side. Spread meat on toasted side of the bread. Melt butter in a large frying pan over high heat. Place bread with the meat side down first,quickly browning meat,1 minutes. The meat should be rare. Turn  bread over when meat side is done and fry 1 minute. Turn off  heat and let sandwich rest for a few minutes so that bread can absorb butter.

To assemble, place an onion ring in the center of each sandwich,meat side up, and place an egg yolk in the onion ring, or place an egg yolk in half of an egg shell. Place horseradish, finely chopped onions, and watercress decoratively around egg yolk. Serve I with salt and coarsely ground pepper straight from the mill.

*Half egg shells can be sterilized with hot water before serving

egg yolks raw. Pasteurized egg yolks can also be used.