RECIPE: BEEF TARTARE WITH RASPBERRIES, CRÈME OF SMOKED CHEESE AND RYE BREAD CRISPS

smørrebrød lunch restaurant kronborg copenhagen beef tartre recipe

Our summer beef tartare gets its creaminess from the smoked cheese, its punch from the fresh horseradish, the tartness from the raspberries and its crunch from the rye bread crisps. All the elements a great-tasting “smørrebrød”-dish should have…

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

Four servings

Tartare
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

Raspberry syrup
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)
“spray lard”
Salt & Pepper

Garnis
15-20 raspberries
Fresh herbs

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.

Raspberry syrup
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).

Preparation
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.

TIP 1
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.

TIP 2
If you want your beef tartare to pack more of a punch, add more fresh horseradish.

DRINKS
We recommend a flavourful King’s County Brown from Nørrebro Bryghus and a classic Kronborg Akvavit with the beef tartare.

 

RECIPE: PAN-FRIED COD ROE WITH LIME CRÈME AND DEEP-FRIED CAPERS

smørrebrød cod roe lunch restaurant kronborg

Our regulars love this version of the New Year’s favourite, cod roe: pan-fried with tangy-sweet lime crème and crispy deep-fried capers.

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 →

RECIPE: FRESH, BOILED COD ROE WITH MAYONNAISE AND SHRIMPS

cod roe smørrebrød lunch restaurant kronborg shrimps

Cod roe is a winter favourite among Danes. It is simple, fresh and delicious, when served freshly boiled as ‘smørrebrød’ with hand-peeled Greenlandic shrimps, home-made mayonnaise, lemon and dill.

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 →

“Good Ingredients – and the Best Potato Sandwich in Town”

Smørrebrød lunch restaurant traditional kronborg Copenhagen

“Restaurant Kronborg serves potato ‘smørrebrød’ which make the angels sing,” says popular food blogger and urban farmer, Nada Louise Cay, to Danish daily, Ekstrabladet, in an article headlined COPENHAGEN AS A FOOD MECCA.

“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 →

RECIPE: LIGHTLY GRILLED BEEF SIRLOIN WITH BEARNAISE MAYO’ AND PAN-FRIED TOMATOES

smørrebrød lunch restaurant kronborg copenhagen recipe

The lightly grilled beef sirloin with béarnaise mayo’ and pan-fried tomatoes is pure comfort food, and our regulars love it. Our Head Chef, Jimmi Bengtsson, found inspiration in the eternal favourite, beef béarnaise, for this popular “smørrebrød” dish.

Our Head Chef, Jimmi Bengtsson, found inspiration in the eternal favourite, beef béarnaise, for this popular “smørrebrød” dish. It’s pure comfort food and our regulars love it…   Continue reading →

RECIPE: BEEF TARTARE WITH RAW EGG YOLK, PICKLED MUSHROOMS AND POTATO CRISPS

 

smørrebrød copenhagen season danish recipe traditional

Our autumn beef tartare gets its creaminess from the raw egg yolk, its punch from the fresh horseradish and Dijon mustard, the tanginess from the pickled mushrooms and its crunch from the potato crips. All the elements the perfect “smørrebrød” should have…

We always have a traditional beef tatare, which guests season themselves at the table, on our regular menu. However, especially our regulars love it when the kitchen experiments with a seasoned beef tartare to be featured on the specials board.
One of the most popular seasoned tartares is this autumn variety…

Recipe for beef tartare with raw egg yolk, pickled mushrooms and potato crisps   Continue reading →

RECIPE: “SUMMER VENISON” WITH GOOSEBERRY COMPOTE AND REDCURRANTS

recipes venison smørrebrød danish traditional food restaurant kronborg

We had the good fortune to get some haunches of the popular Danish “summer venison” and serve them, quite simply, with gooseberry compote and redcurrants.
The season is quite short so we invite you to enjoy them now – preferably with a full-bodied King’s County Brown Ale from Nørrebro Bryghus.

The season for the popular Danish  “summer venison” is short so we recommend you enjoy the tasty meat while you can.
We like to serve the venison as traditional “smørrebrød” with a tangy gooseberry compote and sugary redcurrants.

Recipe for haunch of “summer venison” with gooseberry compote and redcurrants   Continue reading →

RECIPE: GOOSEBERRY COMPOTE

gooseberry compote recipes traditional danish food restaurant kronborg

We love a tangy, traditional Danish gooseberry compote (or gooseberry ‘porridge’, as we call it in Danish) and it’s always very popular when we have it on the specials board.

Gooseberries are some of the most flavourful berries we enjoy during the Danish summer but it seems like the berries have fallen into oblivion in recent years…
This traditional gooseberry compote (or gooseberry ‘porridge’, as we call it in Danish) is always popular when we have it on the specials board. We are happy to share the recipe if you would like to try it at home.

Recipe for “*Gooseberry compote”   Continue reading →

RECIPE: “SUN OVER GUDHJEM”

sol over gudhjem, smørrebrød, open-faced sandwiches, restaurant, kronborg, copenhagen, classic, traditional

We normally put “Sol over Gudhjem” on the specials board in the late summer (from the beginning of July to the beginning of September) when the fat summer herrings have taken the Nordic seas, guaranteeing juicy, flavourful herrings

“Sun over Gudhjem” (literal translation Sun over God’s home) is a classic “smørrebrød” dish with a slightly confusing name until, that is, a kind soul informs you that Gudhjem is a town on the Danish Island Bornholm famous for its tasty smoked herrings and its beautiful beach.

Recipe for “Sol over Gudhjem”

  Continue reading →

RECIPE: CURED SALMON WITH APPLE CELERY CRÈME

salmon smørrebrød lunch restaurant kronborg Copenhagen

Cured salmon is marinated (or “cooked”) in a process quite similar to the process used for gravlax. But because you only use salt and sugar the salmon tastes lighter and fresher, like sushi or sashimi.

The cured salmon with deep fried salmon skin and apple celery crème is one of the most popular dishes on our menu – and to our minds one of the most beautiful!
So when one of our regulars asked for the recipe we were of course delighted to share it…

Recipe for Cured Salmon with Deep Fried Salmon Skin and Apple celery Crème   Continue reading →

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