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 →

RECIPE: HERRING WITH CRÈME OF APPLE AND CHIVES

herring recipe smørrebrød lunch restaurant kronborg copenhagen

A traditional Danish lunch almost always starts with pickled herring. We developed this recipe for herring with apple and chives for our “smørrebrød” menu with the theme Taste of Copenhagen for food festival Copenhagen Cooking 2015.

We developed a herring recipe with crème of apple and chives – and lots of flavour – for the “smørrebrød” menu we served for food festival Copenhagen Cooking 2015.
The herring became so popular that we put it on our summer platter on the blackboard.
Now summer – and the herring – has ended, and if you miss the flavourful herring we are happy to share the recipe …

RECIPE FOR HERRING WITH CRÈME OF APPLE AND CHIVES   Continue reading →

RECIPE: FISH FILLET WITH “DILLNAISE” AND SHRIMPS

fish sole plaice fillets dillnaise lunch restaurant kronborg copenhagen

We served fillets of sole with “dillnaise” and hand-peeled Greenlandic shrimps as the second dish for the menu we had developed for food festival Copenhagen Cooking 2015.
The “dillnaise” is also great with fillets of plaice.

We developed a flavourful “dillnaise” (mayonnaise with finely chopped dill) for the delicate sole fillets we served for our “smørrebrød” menu for food festival Copenhagen Cooking 2015.
The “dillnaise” became so popular that we decided to use it for the fillets of plaice on our regular menu.

Recipe for pan-fried fish fillets with “dillnaise” and shrimps   Continue reading →

RECIPE: Cured salmon with fresh herbs and lime

 

cured salmon lunch restaurant kronborg copenhagen smørrebrød

We served the cured salmon as part of our Easter platter but the salmon received so much praise that we decided to include it on our regular lunch menu as an individual “piece of smørrebrød”.

Salmon is always popular at Restaurant Kronborg. We started out serving the salmon as part of our Easter platte but the fresh spring version of cured salmon received so much praise from our regulars that we decided to include it on our regular lunch menu as an individual “piece of smørrebrød”.

RECIPE FOR CURED SALMON WITH HERBS AND LIME, SERVED WITH A SWEET LIME CRÈME   Continue reading →

RECIPE: Roast lamb with crème of apples and red onions

 

leg of lamb smørrebrød spring lunch restaurant kronboge copenhagen

Leg of lamb is a popular spring dish in Denmark. We serve our leg of lamb roasted, as “smørrebrød”, complementing the succulent meat with a flavourful tangy-sweet crème of apples and pickled red onions.

Leg of lamb is a popular spring dish in Denmark. We serve our leg of lamb roasted, as “smørrebrød”, complementing the succulent meat with a flavourful tangy-sweet crème of apples and pickled red onions.

RECIPE FOR ROAST LAMB WITH CRÈME OF APPLES AND RED ONIONS   Continue reading →

RECIPE: Herrings with ramson crème and “smiling eggs”

ramsons open sandwiches lunch restaurant kronborg copenhagen

Ramsons are the fireproof sign that spring has arrive, and we have composed a special spring herring where the creamy marinade is complemented by the flavour-filled ramsons.

The aromatic ramsons, aka the Nordic garlic, sprout everywhere at the moment. Ramsons are the fireproof sign that spring has arrive, and we have composed a special spring herring where the creamy marinade is complemented by the flavour-filled ramsons.

RECIPE FOR HERRINGS WITH RAMSON CRÈME AND “SMILING EGGS”   Continue reading →

RECIPE: Fish balls with salmon, a Danish classic

 

fish balls remoulade smørrebrød restaurant kronborg

Fish balls with remoulade is a classic Danish “piece of smørrebrød” – and always a popular lunch dish with our guests, young as old. We hope you enjoy the recipe.

“We had some wonderfully lovel smørrebrød at your restaurant. I was especially taken by the fish ball with salmon,” one of our guests wrote us, hoping to get the recipe.
And, as you may know, we are happy to share our recipes – including the recipe for the popular, classic fish balls…   Continue reading →

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