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: cured veal fillet with blackcurrants and crème of smoked cheese

 

blackcurrants veal fillet best lunch restaurant kronborg copenhagen cooking

Blackcurrants are some of the most flavourful of the Danish summer berries. We use it to recreate the taste of Nordic summer in our 5-course ”smørrebrød” menu for the food festival, Copenhagen Cooking 2014. You will find the recipe for the cured veal fillet with blackcurrants and crème of smoked cheese at the bottom of this page – or in the August edition of the food magazine, MAD & VENNER (in Danish).

We have created a 5-course “smørrebrød” menu inspired by the Nordic summer for the food festival, Copenhagen Cooking 2014. The popular food magazine, MAD & VENNER, publishes the recipes for the menu in their August edition
Find MAD & VENNER at your news agent’s, read the recipe below or enjoy the cured veal fillet with blackcurrants and crème of smoked cheese for a pleasant lunch at Restaurant Kronborg during Copenhagen Cooking 2014.

Recipe for cured veal fillet with blackcurrants and crème of smoked cheese   Continue reading →

Recipe: open potato sandwich with ovenbaked ham and smoked cheese crème

ham smoked cheese potato sandwich best lunch restaurant kronborg Copenhagen

The juicy new Danish potatoes are complimented by oven-baked ham and crème of smoked cheese when our Head Chef, Jimmi Bengtsson, re-interpret the Danes’ summer favourite: the open potato sandwich. We invite you to find the recipe below.

Every spring we experiment with new tasty versions of the classic Danish favourite: the open potato sandwich.
Here we oven-bake the smoked ham to give a great crunchy, slightly salty, contrast to the juicy new Danish potatoes and the creamy smoked cheese.
Find the recipe below – or enjoy   Continue reading →

Recipe: Smoked salmon, smoked cheese and fennel at Gastro.dk

smoked salmon open sandwich restaurant kronborg lunch

The raw marinated salmon adds acidity and a crispy crunch as contrast to the juicy, soft salmon and the crème of smoked cheese. You find the recipe below.

We served the smoked salmon with crème of smoked cheese and raw marinated fennel for our Nordic summer-platter for the food festival Copenhagen Cooking 2013. The salmon became so popular that we put it on our blackboard and serve it as part of our Autumn platter.
Should you want to try your hand at making the popular sandwich at home you find the recipe at Gastro.dk (sorry, in Danish only) or below (in English).
If you enjoy eating more than cooking we suggest you try the salmon at a cosy lunch at Restaurant Kronborg.

Recipe for open sandwich with smoked salmon, crème of smoked cheese and fennel   Continue reading →

Recipe: open sandwich with smoked salmon, crème of smoked cheese and fennel

Our guests love smoked salmon. Here the rich softness of the salmon is accentuated by the creamy smoked cheese and the crisp marinated fennel. You find the recipe below.

Our guests love smoked salmon. Here the rich softness of the salmon is accentuated by the creamy smoked cheese and the crisp marinated fennel. You find the recipe below.

Smoked salmon is a much-loved Danish delicacy. We serve it with creamy smoked cheese accentuated by crisp raw marinated fennel.
Find the recipe below.
Or enjoy our guests’ summer favourite at a cosy lunch at Restaurant Kronborg.

Recipe for sandwich with smoked salmon, crème of smoked cheese and fennel   Continue reading →