20 Top Traditional Danish Recipes

Traditional Danish recipes are rooted in the peasant dishes served across the country before the Industrial Revolution in 1860. It was based on the need to make use of natural Danish foods on or near the family farm. As a result, a variety of brassicas, bread, fish, pork and later potatoes, were eaten everywhere.

5 Most Popular Denmark Recipes

Smørrebrød – This is often considered the perfect Danish recipe for lunch. It starts with a piece of rye bread, cut in half. The bread is then topped with fish (sometimes cold pork is used), potatoes, eggs, and onion. Last but not least, the mixture is topped off with a small amount of horseradish.

Stegt Flæsk – This is such a popular dish that it’s considered one of the most important traditional Danish recipes of all time. It’s also easy to make, as it involves frying pork until it’s ultra crispy. Once finished, the pork is paired with boiled potatoes and topped off with parsley sauce.

Brunede Kartofler – This Danish recipe involves boiling potatoes and then coating them with sugar. They are then carmelized in an oven to give them an even, sweet flavor. In most cases, these types of potatoes are served in conjunction with pork. From time to time, cabbage is added to the meal.

Agurkesalat – This is a common dish that is often served alongside pork or fish. It’s also one of the easiest traditional Danish recipes to make. It involves slicing cucumbers very thin and combining them with vinegar and onions. Finish off the Danish recipe with some salt and pepper.

Karbonader – Thinly sliced pork chops are coated with a mixture of egg and breadcrumbs. They are then fried in oil with salt and pepper. More often than not, this Danish recipe is served with boiled potatoes and rye bread.

Our Top 20 Traditional Danish Recipes

1. Stegt Flæsk med Persillesovs – Crispy Thick Bacon With Potatoes And Parsley Sauce Danish Recipe

When I first tried the Danish Stegt Flæsk med Persillesovs recipe, I was immediately struck by the contrast between the crispy, salty pork belly and the creamy, slightly tangy parsley sauce. The pork belly had a rich, savoury flavour, and the parsley sauce added a fresh and smooth note that balanced out the dish. The potatoes, served alongside, were soft and light, providing a perfect base for the meat and sauce.

The Danish Stegt Flæsk med Persillesovs recipe is popular with locals, and it’s not hard to see why. It’s a simple yet fulfilling dish, easy to prepare and perfect for a cold day. It’s also a great representation of Danish comfort food, often enjoyed in casual settings with friends or family.

2. Hønsekødssuppe – Chicken Broth Soup with Double Dumplings

The name Hønsekødssuppe is misleading because a literal translation is “hens soup.” But, there are no poultry chunks included in the recipe. Instead, Danes boil a whole chicken carcass to create a delicious broth. Then they add in different Danish foods like frikadeller (meatballs) and dumplings.

There is a lovely relationship between many classic Danish dishes. When a chicken is boiled to make stock, the meat of the bird is often used for creamy chicken and asparagus tartlets, while the broth is turned into this delicious chicken soup with both pork and dough dumplings. While we used some of the locally available baby vegetables in this soup, it is just as delicious served with the vegetables used to make the stock.

3. Chicken and Asparagus Tartlets Danish Recipe

When I first tasted the Danish Chicken and Asparagus Tartlets, I was impressed by the combination of textures. The pastry was crispy and light, while the filling was creamy and savoury, with the chicken and asparagus providing a balance of flavours. The chicken was tender, and the asparagus added a fresh, slightly earthy taste to the dish. It was simple, yet it had a satisfying richness that made it perfect for a casual meal.

The Danish Tarteletter recipe is a popular dish in Denmark, particularly in Aalborg, where it is commonly served in homes and cafés. It is a great option for a quick yet delicious meal, and it reflects the Danish approach to food—simple, wholesome, and full of flavour. The dish is easy to make and often served during spring when asparagus is in season, making it a seasonal favourite.

4. Forloren Hare med Hasselback Kartofler – Danish Meatloaf w Hasselbaked Potatoes

The Danish Forloren Hare med Hasselback Kartofler recipe was the highlight of my cooking class in Esbjerg, Denmark. Esbjerg is a vibrant town located on the southwestern coast of Denmark. It’s known for its rich maritime history, which is visible in its attractions such as the Fisheries and Maritime Museum.

The city is also home to the striking Men at Sea sculpture, which stands tall along the coastline. On my trip, I had the chance to explore Esbjerg’s modern and historic parts, from its clean, wide streets to its picturesque harbour.

5. 4. Brunede Kartofler – Caramelized Browned Potatoes

Caramelized food not only looks appealing but tastes fantastic, and it’s all because of science. A unique chemical process called Maillard Reaction happens when making caramelized dishes.

The town’s picturesque streets are lined with traditional Danish architecture, and places like the Randers Regnskov, an indoor rainforest zoo, offer a unique experience. The town also boasts a number of cultural sites, including the Memphis Mansion, which is dedicated to Elvis Presley, and the Randers Art Museum, showcasing Danish art.

As for the Danish Brunede Kartofler, this dish is a staple in Danish cuisine, often served during the Christmas season or special family gatherings. The dish consists of small, boiled potatoes that are caramelized in sugar and butter. The result is a rich, glossy, and slightly crispy exterior with a soft, creamy interior. I was excited to learn how to prepare this dish as it is both simple and beloved by locals.

6. Agurkesalat – Danish Recipe for Cucumber Salad

After tasting the finished dish, I was struck by its crisp texture and refreshing flavour. The cucumbers retained a pleasant crunch, complemented by the tangy and slightly sweet marinade. It was easy to understand why this dish holds such popularity in Denmark, particularly in Horsens, where traditional foods are embraced with enthusiasm. Many restaurants and cafes in the area include Danish Agurkesalat as a standard side dish.

Beyond the cooking class, my time in Horsens provided opportunities to explore its history and culture. A visit to the Horsens Prison Museum offered a glimpse into the town’s past, while the nearby Bygholm Park provided a peaceful escape with its manicured gardens and walking trails. The experience of learning the Danish Agurkesalat recipe in this context made it not just a culinary lesson but also a deeper connection to Danish traditions.

7. Karbonader – Danish Recipe for Breaded Pork Patties

The Vegetarian Danish Karbonader recipe was the focus of a cooking class I attended during a visit to Kolding, Denmark. Located in southern Jutland, Kolding is a town with a mix of historical charm and modern design. It is known for its medieval Koldinghus Castle, a striking red-brick fortress that now serves as a museum showcasing art and Danish history.

The town also features Geografisk Have, a botanical garden filled with unique plant collections and peaceful walking paths. Kolding’s streets are lined with contemporary architecture, shops, and cafes, making it a well-rounded destination for visitors.

8. Smørrebrød – ‘Open Faced’ Sandwiches

The Danish Smørrebrød recipe was the focus of a cooking class I attended during a trip to Roskilde, Denmark. Roskilde, located west of Copenhagen, is a town known for its historical landmarks and cultural significance. The Roskilde Cathedral, a UNESCO World Heritage Site, stands prominently with its impressive Gothic and Romanesque architecture. The Viking Ship Museum is another key attraction, showcasing well-preserved Viking ships and offering insights into Denmark’s maritime history. The town itself features cobblestone streets, a bustling central square, and a scenic harbour, making it an appealing destination for visitors.

9. Rugbrød – Danish Rye Bread

The Danish Rugbrød recipe was the centrepiece of a cooking class I attended in Copenhagen, Denmark. Copenhagen is a vibrant city known for its blend of historic landmarks and modern design. Nyhavn, the picturesque waterfront district, features colourful buildings and boats along the canal, making it a must-see spot. Other key attractions include the Tivoli Gardens, an iconic amusement park, and the impressive Christiansborg Palace, home to the Danish Parliament. Walking through the city, cobblestone streets and stylish urban architecture provide a mix of charm and functionality.

The cooking class focused on making the Danish Rugbrød recipe, a traditional rye bread that is a staple in Denmark. Rugbrød is dark, dense, and often filled with grains and seeds. The instructor explained its cultural importance, highlighting that it serves as the base for popular dishes like Smørrebrød. The process involved mixing rye flour, whole grains, and sourdough starter, followed by a long fermentation period to develop the bread’s distinct flavour.

Making the Danish Rugbrød recipe required patience and attention to detail. The sourdough starter played a key role in achieving the bread’s tangy flavour and dense texture. During the class, I learned about the balance between hydration and baking time to create a loaf with a moist crumb and a firm crust. The final product was sliced thinly, as is traditional, and served with butter or as a foundation for open-faced sandwiches.

10. Brændende Kærlighed Danish Recipe – Burning Love

Outside the cooking class, Copenhagen offered numerous activities. I visited the Designmuseum Denmark to explore the country’s design heritage and walked through the vibrant Nørrebro district to see its eclectic shops and cafes. The city’s green spaces, like the King’s Garden at Rosenborg Castle, provided a peaceful retreat.

Learning the Danish Brændende Kærlighed recipe added depth to my experience in Copenhagen, connecting me to the local food culture and traditions. The simplicity and flavour of the dish reflect the city’s balance of tradition and practicality, making it a memorable part of my trip.

11. Mørbradgryde – Pork Tenderloin Stew

The Danish Mørbradgryde recipe was the highlight of my cooking class during my trip to Odense, Denmark. Odense is a charming city located on the island of Funen, known for its historical significance and connection to Hans Christian Andersen, the famous fairy tale author.

The city offers various attractions, such as the Hans Christian Andersen Museum, where you can explore his life and works, and the beautiful Odense Zoo, home to a wide range of animals. Strolling through the cobblestone streets of the town centre, you’ll find a mix of old buildings and modern shops. The city is also known for its parks and green spaces, such as Munke Mose Park, perfect for a leisurely walk.

12. Rødkål – Danish Red Cabbage

When tasting the Danish Rødkål recipe, I found it to be a perfect side dish. The sweetness from the apples and sugar balanced the tartness of the vinegar, making it a great contrast to the savoury main dishes it typically accompanies. The texture was pleasantly tender, with the cabbage absorbing the flavours of the other ingredients.

This dish is a staple in Danish cuisine and is especially popular in Aalborg, where it is often served at family gatherings and festive occasions. It’s a dish that pairs well with hearty meats, and its popularity with locals is a testament to its satisfying and simple flavour profile. After the cooking class, I had the chance to walk around Aalborg, enjoying the lively atmosphere and the beautiful blend of old and new architecture.

13. Frikadeller – Danish Meatballs

During my stay in Esbjerg, I participated in a cooking class where I learned how to prepare the Danish Frikadeller recipe, a traditional Danish dish consisting of pan-fried meatballs made from a mixture of ground pork and beef. The dish is a staple in Danish cuisine, often served with potatoes, gravy, and pickled vegetables. The cooking class focused on the importance of seasoning and achieving the right texture in the meatballs. My first impression of the Danish Frikadeller recipe was that it seemed like a simple and comforting dish, but the preparation required attention to detail to get the right balance of flavours.

The process involved mixing the ground pork and beef with onions, breadcrumbs, eggs, and spices, forming the mixture into meatballs, and then frying them in a pan until they were golden brown. The key to the Danish Frikadeller recipe is ensuring the meatballs are cooked through while maintaining a juicy texture. The meatballs should be crispy on the outside and tender on the inside, and the seasoning should be subtle, with hints of salt, pepper, and nutmeg.

14. Kold Kartoffelsalat – Danish Cold Potato Salad

My first impressions of the Danish Kold Kartoffelsalat recipe were that it seemed like a straightforward dish, but the right proportions of ingredients were essential to get the best taste. The potatoes were boiled until tender, and then they were mixed with a creamy dressing made of mayonnaise and mustard. Fresh herbs, such as dill or parsley, were added to enhance the flavour. The salad was left to chill, allowing the flavours to meld together.

When I tasted the Danish Kold Kartoffelsalat recipe, I found the texture to be smooth and creamy, with the potatoes providing a firm bite. The dressing was rich and tangy, and the fresh herbs added a pleasant burst of flavour. It was a simple yet satisfying dish, which is likely why it is so popular with locals in Randers and throughout Denmark. The salad is often enjoyed during the summer months and complements a variety of main dishes, such as grilled meats or fish.

15. Danish Remoulade – Traditional Condiment

The taste of the Danish Remoulade recipe was just as I had imagined – creamy with a perfect balance of tartness and sweetness. The texture was smooth, with small bits of pickles and capers adding a pleasant crunch. Locals in Horsens and throughout Denmark enjoy this recipe as a traditional accompaniment to various meals. It is especially popular with fried fish and meatballs, but you can also find it served with other types of Danish smørrebrød (open-faced sandwiches).

The Danish Remoulade recipe is a beloved part of Danish cuisine, and it was fascinating to learn how to prepare it during my time in Horsens. The town itself, with its rich history and welcoming atmosphere, made for a wonderful backdrop to this culinary experience. The Danish Remoulade recipe is a perfect example of how simple ingredients can come together to create a flavorful and versatile dish that is enjoyed by locals and visitors alike.

16. Biksemad – Danish Hash

I learned how to make the Danish Biksemad recipe during my trip to Kolding, Denmark. This dish is a classic comfort food in Denmark, known for its hearty and filling ingredients. It consists of diced potatoes, meat, onions, and a fried egg on top, served with pickled beets and sometimes a side of ketchup. The Danish Biksemad recipe is often enjoyed as a quick and satisfying meal, especially for lunch or dinner.

Kolding is a charming town in southern Denmark, known for its beautiful mix of historical and modern architecture. One of the main attractions in the area is Koldinghus, a medieval castle turned museum. Walking around the town, you’ll notice the picturesque streets lined with local shops and cafes. The town is quite walkable, with easy access to parks and the Kolding Fjord, which provides a scenic backdrop to the area. The town blends both traditional Danish architecture with more contemporary designs, making it an interesting place to explore.

17. Danish Kringle Recipe

The Danish Kringle recipe was the highlight of my visit to Roskilde, a historical and cultural town in Denmark. Roskilde is a medieval village just a train ride from Copenhagen. Cobbled streets lined with shops, cafes and colourful buildings can be explored on foot. Attractions consist of the Roskilde Cathedral (a UNESCO World Heritage Site) and the Viking Ship Museum because of its authentic Viking history and ships.

In general, learning the Danish Kringle recipe was a practical and interesting way to connect with the Roskilde traditions. The dish itself is a combination of simplicity and taste reflecting the Danish way of eating and living. If you visit, taking the time to try or learn this recipe is a must.

18. Rød grød med fløde – Red Berry Pudding with Cream

The Danish Rødgrød med Fløde recipe was the highlight of my visit to Roskilde, a Danish town famous for its Viking heritage and cultural landmarks. Roskilde has cobblestone streets, colourful buildings and medieval and modern architecture. It has the UNESCO World Heritage Site Roskilde Cathedral and the Viking Ship Museum, in which guests can observe preserved Viking ships and also learn about their heritage.

I tried to get into Danish culture by taking a cooking class to make Danish Rødgrød med Fløde (red berry compote with cream), a classic dessert. The class was held in a small kitchen studio near the town square, near local markets and shops. This dessert is very popular with locals and served at summer gatherings and family meals.

19. Aeblekage – Danish Apple Trifle

The Danish Aeblekage recipe was the focus of my visit to Jutiapa, a small town in Denmark. Jutiapa is known for its countryside and local charm, with rolling green landscapes, small homes and quiet pace of life. It is an ideal place to visit for those interested in Danish traditions and rural scenery. The town has a few sights such as small local markets, historic churches and walking trails.

Learning the Danish Aeblekage recipe was a practical way to get to know Danish food culture and its emphasis on simplicity and fresh ingredients. Jutiapa was quiet but pleasant and a worthwhile stop for anyone interested in Denmark’s rural traditions. For visitors, trying or learning the Danish Aeblekage is a good way to get involved in the local way of life.

20. Traditional Danish Layer Cake

In the Danish Lagkage recipe, sponge cake is layered with fillings such as whipped cream, fruit and jam. We started by making the sponge cakes which needed to be light and even baked. Cooled cakes were topped with whipped cream and fruit preserves. Optional toppings like fresh fruits and chocolate shavings are also covered by the class and can make the dessert special.

Learning the Danish Lagkage recipe was an interesting way to get involved in Danish traditions. The experience was made better by Jutiapa’s serene environment. For anyone visiting this region, trying or learning to make Danish Lagkage is an excellent way to get involved in the local culture.