Smørrebrød ranks 6th (out of 500!) on Lonely Planets’ ULTIMATE EATLIST

lonely planet ultimate eatlist smørrebrød restaurant kronborg

A classic smørrebrød combination you will see all over Denmark is roast beef topped with pickles, onions and horseradish,” write the editors of Lonely Planet’s new guide the ULTIMATE EATLIST. The guide ranks the 500 best eating experiences in the world. Smørrebrød comes in at 6th place.

“When we travel, the food we eat tells a story, unlocking social customs and revealing ancient traditions, all while offering us a chance to connect with the locals in an organic way,” write the people behind Lonely Planet, arguably the world’s most influential travel guide publishing house.
They add:   Continue reading →

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.

 

THOMAS ALCAYAGA’S GUIDE TO HIS 10 FAVOURITE RESTAURANTS IN COPENHAGEN

Fillet plaice smørrebrød lunch restaurant kronborg copenhagen thomas alcayaga madetmere

“I always point out that at Kronborg they quite simply serve the best fillet of plaice with remoulade (traditional Danish relish). Pan-fried in butter.” writes the popular food blogger and cookbook writer, Thomas Alcayaga, under the headline “My 10 favourite restaurants in Copenhagen”.

“I’m a sucker for ‘smørrebrød’ (open rye) and aquavit. And preferably classic and well-prepared. Further to the fact that everything is home-made, Kronborg can boast of amazing service which is one of the reasons that I/we keep coming back again and again,” writes the popular food blogger and cookbook writer, Thomas Alcayaga, under the headline “My 10 favourite restaurants in Copenhagen”.   Continue reading →

Ole Troelsø: “The Restaurant Reviewer’s Best Tips to Smørrebrød”

ole troelsø børsen smørrebrød restaurant kronborg copenhagen

Ole Troelsø is acknowledged as Denmark’s premier smørrebrød aficionado, and we are proud and honoured to be one of the select smørrebrød restaurants he recommends in his article “The Restaurant Reviewer’s Best Tips to Smørrebrød” in Danish business daily, Børsen.

“…in the traditional category I will recommend Restaurant Kronborg, which in recent years has earned its place among the best and demonstrates a charming personality, balancing between old school and modern,” writes Ole Troelsø, Gastronomy Editor at Danish business daily, Børsen, in the weekend edition on 8 December 2017.
Ole Troelsø says:   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: “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 →

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