The yarrow is beautiful and tasty. The flower has been used for medical purposes and culinary pleasure for millennia and makes for an aromatic, flowery aquavit which pairs exquisitely with autumn’s heartier ‘smørrebrød’, like our home-made seasoned rolled meat with lots of black pepper and lovage.
‘Rygeost’ (soft smoked cheese) is one of the few unique Danish contributions to world gastronomy. We use the smoky cheese for, among other dishes, a smoky crème for smoked salmon, but in summer time our true favourite is a classic Danish ‘Summer Salad’ (which incidentally has got nothing to do with a salad but is more like a spread – please see the recipe below).
Recipes for ’Summer Salad’ & Potato ’Smørrebrød’ with ‘Summer Salad’, Smoked Mackerel and Radishes Continue reading →
Autumn calls for slightly heavier dishes and our regulars love this flavourful version of the classic pan-fried herring. Continue reading →
“Open-faced sandwiches with potatoes (in Danish: kartoffelmad) is a Danish ‘smørrebrød’ classic which is especially tasty in June and July when the Danish potatoes grown in the open field are in season,” says food writer Katrine Klinken.
Listen, learn – and work up an appetite – when Katrine Klinken interviews Continue reading →
When the beech bursts into bloom spring has truly arrived in Denmark.
Every year we gather the first beech buds and make the fresh, aromatic aquavit with beech buds.
The recipe is simple but you have to prepared to pick the buds just as they burst into bloom… Continue reading →
New Danish asparagus are an amazing spring delicacy – and very popular among our regulars when we write it on our specials board in early May every year.
We serve the crisp asparagus with a creamy sauce mousseline and juicy, freshly peeled shrimps. Continue reading →
Our Head Chef, Jimmi Bengtsson, has taken inspiration from possibly the season’s tastiest berry, the raspberry, for this summery tartare. The tartare is on the specials board and goes down a storm with our regulars…
RECIPE: BEEF TARTARE WITH RASPBERRIES, CRÈME OF SMOKED CHEESE AND RYE BREAD CRISPS
600 grams of tender beef
1 piece of fresh horseradish, (6-8 centimetres) shredded finely
1 small red onion, chopped finely
2 tbsp olive oil
Salt & pepper
Créme of smoked cheese
2 dl smoked cheese
1 dl sour cream 38 %
Salt & pepper
1 dl raspberry vinegar
½ dl sugar
Rye bread crisps
4 thin (4-5 mms) slices of dark rye bread (the bread does not need to be fresh)
Salt & Pepper
4 slices of dark rye bread, buttered
Preparation of the beef tartare
Process the meat in a meat grinder, until all the fat and irregularities are gone. If you do not have a meat grinder this can be done with a super sharp knife.
Stir the minced meat with all the ingredients and season the mince with salt & pepper.
Créme of smoked cheese
Stir the smoked cheese with the sour cream and season the mix with salt & pepper.
Pour the raspberry vinegar and the sugar into a pan. Bring the mix to the boil and leave it boil till it turns into a viscous syrup (10-15 minutes)
Leave the syrup to cool off.
If the syrup is too thick you can thin it with water, if it is too thin you can boil it for another couple of minutes.
Rye bread crisps
Spray a roasting pan with lard. Place the slices of rye bread on the roasting pan and spray them with lard on top. Sprinkle salt and pepper on the slices of rye bread.
Bake the slices of rye bread till they turn crisp (10-15 minutes at 150 degrees Celsius).
Make balls of the meat and punch the balls till they have the size and thickness you want. Cut the surface of the tartare with a knife to create a criss-cross-pattern and place the tartare on a plate on top of the buttered bread.
Place a scoop of the crème (about the size of a hen’s egg) on top of the meat. Pour the raspberry syrup in zigzag-pattern over the crème. Garnish with raspberries, rye bread crisps and fresh herbs.
The Danish Veterinary and Food Administration writes on its website: “The risk of getting infected by salmonella from store-bought Danish eggs is very small. You will hardly find any salmonella in Danish eggs.” (updated on 2 August 2017).
If you want to be 100 % sure that you avoid the risk of contamination, you need to use pasteurized eggs. However, they don’t taste as well…
Furthermore it is necessary to maintain a very high kitchen hygiene and use super fresh meat, when serving beef tartare.
If you want your beef tartare to pack more of a punch, add more fresh horseradish.
We recommend a flavourful King’s County Brown from Nørrebro Bryghus and a classic Kronborg Akvavit with the beef tartare.
We love experimenting with our New Year’s favourite, cod roe. One of the most popular variations among our regulars is the pan-fried cod roe with tangy-sweet lime crème and crispy deep-fried capers.
Pan-fried cod roe with lime crème and deep-fried capers Continue reading →
We serve the freshly boiled cod roe, one of our absolute winter favourites, with hand-peeled Greenlandic shrimps, home-made mayonnaise, lemon and dill. Simple, fresh and delicious.
Fresh, boiled cod roe with mayonnaise and shrimps Continue reading →
“When I am in the mood for a treat or am having lunch with friends, I find Restaurant Kronborg a super cosy place with good ingredients – and they serve the best potato sandwich in town,” says popular food blogger and urban farmer, Nada Louse Cay, to Danish daily, Ekstrabladet in an article headlined COPENHAGEN AS A FOOD MECCA. Continue reading →