3 dishes people actually cook in Denmark: what they are, how long they take, and what you need to buy.
What can you cook from Denmark? 3 traditional Denmark dishes, from Smørrebrød (40 min, the quickest) to Frikadeller (165 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Denmark on the map. Drag to spin the planet.
Danish pan-fried patties of kneaded pork and veal, shaped with a spoon into flat ovals rather than round balls.
A slice of dense sourdough rye buttered crust to crust, then dressed with one main topping; the butter is the dish, not an afterthought.
Danish Christmas pancake balls whose lightness comes from whipped egg whites folded in at the last moment, and from cardamom.
Copper documents three dishes from Denmark: Frikadeller, Smørrebrød and Æbleskiver. All-purpose flour and butter each appear in more than one recipe. Not one needs an oven — they cook entirely on the hob. Between them they use 24 different ingredients.
The three recipes need 24 ingredients between them, of which 2 are shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Denmark entries. Every ingredient list on this page is complete, with quantities, and free to read.
Smørrebrød is the quickest at 40 minutes. Frikadeller is the longest at 165 minutes, most of it unattended. The median is 55 minutes — a weekend dish rather than a weeknight one.
Frikadeller and Smørrebrød are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Denmark is part of Nordic.
Countries close to Denmark on the globe — and close on the plate.
COPPER