Acknowledged Danish Food Writer Katrine Klinken interviews our Head Chef Jimmi Bengtsson about the new crop of Danish potatoes and our various open-faced potato sandwiches. We invite you to see the interview on Katrines Youtube channel Klinken’s Kitchen.
“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 →
“This book will guide you to places which are in command of their genre, portray the places and the people running them as well as tell the complete story about how ‘smørrebrød’ has developed through the ages,” says Ole Troelsø about his new book, “Denmark’s Best ‘Smørrebrød’”.
“’Smørrebrød’ (aka open sandwiches) is not what it used to be. It is so much better,” writes Ole Troelsø, Author and Culinary Editor at the Danish business daily Børsen, in his new book “Denmark’s Best ‘Smørrebrød’”.
Ole Troelsø is the leading ‘smørrebrød’ writer in Denmark and in “Denmark’s Best ‘Smørrebrød’” he scrutinizes the different genres Continue reading →
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 →
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 →
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 →
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 →
We aim to capture the essence of Nordic summer in our 5-course ”smørrebrød” menu for the food festival, Copenhagen Cooking 2014. You will find the recipe for the pan-fried fillet of sole with plum compote at the bottom of this page – or in the August edition of the food magazine, MAD & VENNER (in Danish).
The popular food magazine, MAD & VENNER, publishes the recipes for the 5-course “smørrebrød” menu we have created for the food festival, Copenhagen Cooking 2014, in their August edition.
The recipes are perfect for a cozy lunch for four.
Find MAD & VENNER at your news agent’s, read the recipe below or enjoy the savoury fillets of sole for a pleasant lunch at Restaurant Kronborg during Copenhagen Cooking 2014. Continue reading →
The aromatic Brantevik herrings have quickly become a favourite among our regulars. Head Chef, Jimmi Bengtsson, has been inspired by a classic recipe from the small fishing village Brantevik in Skåne. You will find Jimmi's recipe at the foodie-website Spiseliv.dk – or below.
“The aromatic Brantevik herrings have quickly become a favourite among the regulars at Restaurant Kronborg. Head chef, Jimmi Bengtsson, has been inspired by a classic recipe from the small fishing village Brantevik in Skåne,” writes foodie-website Spiseliv.dk.
Find Jimmi’s recipe at Spiseliv.dk (sorry, in Danish only) or below (in English).
More Brantevik Herring
Or enjoy an open-faced sandwich with Branteviksild at Restaurant Kronborg.
The Brantevik herring tastes even better when it ’swims’ in Jacobsen Saaz Blonde.
Read the Recipe for Brantevik Herring Continue reading →