25+ Delicious Danish Lunch Recipes You Need to Try

If you’re looking to explore new and exciting flavors, look no further than the rich and diverse world of Danish cuisine.

Danish lunch recipes are full of flavor, tradition, and comforting ingredients that offer the perfect balance of simplicity and heartiness.

From open-faced sandwiches (Smørrebrød) to savory stews and fresh seafood dishes, Danish lunches have something for everyone. Whether you’re a fan of fresh fish, savory meats, or creamy sauces, the variety of Danish lunch recipes will surely delight your taste buds.

In this article, we’ve gathered over 25 of the best Danish lunch recipes, showcasing the flavors that have been cherished by Danes for generations.

Get ready to dive into the world of Danish cooking and add some Scandinavian flair to your lunch menu!

25+ Delicious Danish Lunch Recipes You Need to Try

Danish lunches are a true celebration of Scandinavian flavors, and with over 25 recipes to choose from, you have plenty of options to spice up your lunchtime routine.

From traditional dishes like Smørrebrød and Stegt Flæsk med Persillesovs to hearty meatballs and fresh fish, there’s no shortage of delicious options to explore.

Whether you’re seeking something light and refreshing or rich and comforting, these Danish lunch recipes offer a perfect mix of both.

So, why not take a culinary journey through Denmark and try something new for your next meal?

These authentic recipes are sure to bring a taste of Denmark right into your kitchen.

Enjoy the flavors, traditions, and the warmth that Danish cuisine brings to the table!

Smørrebrød with Roast Beef and Remoulade

Smørrebrød is the heart of traditional Danish lunch culture — an open-faced sandwich served on dense, dark rye bread, often with rich toppings. One classic version pairs thinly sliced roast beef with creamy remoulade, crispy onions, and fresh pickles. It’s a delicious balance of hearty, tangy, and crunchy textures that represents the Danish love for simple yet deeply satisfying meals. Perfect for an elevated lunch or a cozy get-together, this smørrebrød feels indulgent yet rooted in wholesome ingredients.

• Ingredients:
  • 4 slices Danish rye bread
  • 8 slices roast beef, thinly sliced
  • ½ cup remoulade sauce (store-bought or homemade)
  • ½ cup crispy fried onions
  • 1 small cucumber, thinly sliced
  • Pickled beets (optional)
  • Fresh parsley, for garnish
  • Butter, for spreading
• Instructions:
  1. Lightly butter each slice of rye bread.
  2. Layer two slices of roast beef on each slice of bread.
  3. Spoon a generous dollop of remoulade sauce over the beef.
  4. Top with crispy onions and a few cucumber slices.
  5. Add a slice or two of pickled beet if desired.
  6. Garnish with fresh parsley.
  7. Serve immediately, preferably with a cold beer or a light white wine.

Smørrebrød with roast beef and remoulade is a shining example of how Danish cuisine elevates simple ingredients into an artful, flavorful meal. It’s the kind of dish that invites slow, mindful eating and conversation, making it a perfect centerpiece for a memorable lunch.

Frikadeller (Danish Meatballs) with Potato Salad

Frikadeller, the beloved Danish meatballs, are a lunchtime staple across Denmark. They are juicy, flavorful, and slightly flattened compared to other meatballs, giving them a perfect crispy edge. Pairing them with a creamy potato salad creates a comforting, homestyle meal that’s satisfying without being heavy. Whether for a casual family lunch or a picnic with friends, frikadeller offer a taste of true Danish hospitality.

• Ingredients:
  • For Frikadeller:
    • 500g ground pork (or a mix of pork and veal)
    • 1 small onion, finely grated
    • 1 egg
    • 100ml milk
    • 100g breadcrumbs
    • Salt and pepper to taste
    • Butter and oil for frying
  • For Potato Salad:
    • 500g baby potatoes, boiled and cooled
    • 150g sour cream
    • 2 tablespoons mayonnaise
    • 1 tablespoon Dijon mustard
    • 2 tablespoons chopped chives
    • Salt and pepper to taste
• Instructions:
  1. In a large bowl, mix ground meat with grated onion, egg, milk, breadcrumbs, salt, and pepper. Let sit for 10 minutes.
  2. Heat a skillet with a mix of butter and oil.
  3. Shape the meat mixture into slightly flattened balls and fry over medium heat until golden and cooked through, about 4-5 minutes per side.
  4. For the potato salad, slice the cooled potatoes and mix with sour cream, mayonnaise, mustard, chives, salt, and pepper.
  5. Serve the frikadeller warm alongside a generous helping of potato salad.

This hearty meal of frikadeller and potato salad brings a piece of Danish tradition to your table. It’s rich, flavorful, and made with love — perfect for those who appreciate honest, comforting food that feels like a warm hug on a plate.

Røget Laks (Smoked Salmon) Salad with Horseradish Dressing

Light, elegant, and bursting with flavor, this smoked salmon salad is a refined yet simple Danish lunch option. With the silky, savory flavor of røget laks (smoked salmon) paired with a punchy horseradish dressing and crisp greens, it’s a dish that feels luxurious without much effort. This salad is ideal for a light lunch, especially when you want something fresh, vibrant, and deeply satisfying.

• Ingredients:
  • 200g smoked salmon, thinly sliced
  • 100g mixed salad greens
  • ½ red onion, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 handful fresh dill
  • Lemon wedges, for serving
  • For Dressing:
    • 3 tablespoons crème fraîche
    • 1 tablespoon freshly grated horseradish (or prepared horseradish)
    • 1 teaspoon lemon juice
    • Salt and pepper to taste
• Instructions:
  1. Arrange salad greens on a large platter or individual plates.
  2. Scatter the red onion and cucumber slices over the greens.
  3. Drape the smoked salmon slices artfully over the salad.
  4. In a small bowl, whisk together crème fraîche, horseradish, lemon juice, salt, and pepper.
  5. Drizzle the horseradish dressing lightly over the salad.
  6. Garnish with fresh dill and serve with lemon wedges.

The smoked salmon salad with horseradish dressing is the epitome of Danish simplicity and sophistication. Every bite offers a delightful balance of textures and flavors — creamy, spicy, crisp, and smoky — making it an unforgettable lunch that transports you straight to a sunny café along Copenhagen’s waterfront.

Rugbrød with Herring and Onions

Rugbrød, the dense and hearty Danish rye bread, is a staple in Danish lunch culture, often topped with a variety of flavorful ingredients. One popular option is a combination of pickled herring and onions, creating a tangy, slightly sweet, and savory sandwich. The herring, paired with the richness of the rye bread and the sharpness of the onions, is a traditional Danish lunch that’s both satisfying and refreshing. It’s the perfect dish for a light yet filling midday meal.

• Ingredients:
  • 4 slices of Danish rye bread (rugbrød)
  • 200g pickled herring (can be purchased jarred or prepared fresh)
  • 1 small red onion, thinly sliced
  • 1 tablespoon capers
  • Fresh dill for garnish
  • Butter for spreading (optional)
  • 1 lemon, cut into wedges
• Instructions:
  1. If desired, butter the rye bread lightly for added richness.
  2. Place a generous portion of pickled herring on each slice of bread.
  3. Top with thinly sliced red onion and a few capers.
  4. Garnish with fresh dill and a squeeze of lemon juice.
  5. Serve immediately, ideally with a crisp, cold beer.

Rugbrød with herring and onions is a quintessential Danish dish that showcases the country’s love for bold, straightforward flavors. It’s an easy-to-make, deeply satisfying lunch that brings together the tanginess of pickled herring with the earthy rye bread and the crispness of onions. A true taste of Denmark that offers both tradition and taste in every bite.

Leverpostej (Liver Pâté) with Mushrooms and Bacon

Leverpostej, or Danish liver pâté, is a beloved ingredient in Denmark and often served for lunch on rye bread with various toppings. This recipe features a rich and savory liver pâté paired with crispy bacon and sautéed mushrooms, creating a mouthwatering sandwich that is both hearty and comforting. The combination of the earthy pâté, salty bacon, and tender mushrooms offers a deep umami flavor that perfectly complements the robust rye bread.

• Ingredients:
  • 4 slices of Danish rye bread (rugbrød)
  • 200g Danish liver pâté (can be store-bought or homemade)
  • 100g mushrooms, sliced
  • 4 slices of bacon
  • Butter for sautéing
  • Fresh parsley for garnish
  • Salt and pepper to taste
• Instructions:
  1. Fry the bacon in a skillet over medium heat until crispy. Remove and set aside.
  2. In the same skillet, add a little butter and sauté the mushrooms until tender, about 5 minutes. Season with salt and pepper.
  3. Spread a generous layer of liver pâté on each slice of rye bread.
  4. Top the pâté with sautéed mushrooms and crumbled bacon.
  5. Garnish with fresh parsley and serve immediately.

Leverpostej with mushrooms and bacon is a delightful twist on the classic Danish liver pâté sandwich. The combination of crispy bacon, savory pâté, and earthy mushrooms creates a luxurious and satisfying lunch. It’s a dish that highlights Danish comfort food at its finest, perfect for those who enjoy bold flavors and rich textures in every bite.

Danish Shrimp Sandwich (Rejemad)

Rejemad, the Danish shrimp sandwich, is a light, refreshing, and vibrant lunch dish that’s perfect for seafood lovers. This sandwich is typically made with buttered rye bread topped with fresh shrimp, mayonnaise, and a sprinkle of fresh dill. Often served with a slice of lemon and a touch of paprika for extra flavor, it’s a simple yet elegant meal that captures the essence of Danish coastal cuisine. It’s ideal for a light lunch, especially in the warmer months.

• Ingredients:
  • 4 slices of Danish rye bread (rugbrød)
  • 200g cooked and peeled shrimp
  • 4 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • Fresh dill for garnish
  • Lemon wedges
  • Paprika (optional)
  • Butter for spreading (optional)
• Instructions:
  1. Butter the rye bread lightly, if desired.
  2. Mix mayonnaise and Dijon mustard in a small bowl.
  3. Spread a thin layer of the mayonnaise mixture over each slice of bread.
  4. Arrange the shrimp on top of the mayo-coated bread.
  5. Garnish with fresh dill and a sprinkle of paprika.
  6. Serve with lemon wedges on the side for squeezing over the shrimp.

The Danish shrimp sandwich is a refreshing and vibrant dish that brings the flavors of the sea to your lunch table. The combination of sweet, tender shrimp and tangy mayonnaise on hearty rye bread makes for a simple but flavorful meal. Whether enjoyed on a sunny afternoon or as a light lunch, Rejemad is a perfect example of how Denmark’s coastal cuisine brings together freshness and simplicity in every bite.

Æggekage (Danish Omelette) with Herbs and Smoked Salmon

Æggekage is a traditional Danish omelette that’s often served as a comforting lunch dish. This fluffy, egg-based dish is typically filled with fresh herbs and, in this variation, paired with luxurious smoked salmon for a sophisticated twist. The combination of soft, delicate eggs with the smoky flavor of salmon and the freshness of herbs makes this dish a delightful choice for a light yet satisfying lunch. It’s perfect for anyone craving a flavorful, nutritious meal that feels a bit indulgent but still simple to prepare.

• Ingredients:
  • 4 large eggs
  • 100g smoked salmon, sliced
  • 1 tablespoon butter
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste
  • Lemon wedges for garnish
  • Fresh greens for serving (optional)
• Instructions:
  1. In a bowl, whisk the eggs with a pinch of salt and pepper. Stir in the chopped parsley and dill.
  2. Heat the butter in a non-stick frying pan over medium heat.
  3. Pour the egg mixture into the pan and cook gently, lifting the edges of the omelette to allow uncooked eggs to flow to the edges.
  4. When the eggs are mostly set but still slightly runny on top, add the smoked salmon slices on one half of the omelette.
  5. Fold the omelette in half and cook for another minute, just until the salmon is warmed through.
  6. Serve immediately with lemon wedges and fresh greens if desired.

Æggekage with smoked salmon is a rich yet light lunch that brings together the earthy flavors of fresh herbs and the luxurious touch of salmon. This dish is not only quick and easy to prepare but also a beautiful representation of Danish simplicity and elegance. It’s perfect for a weekend brunch or a casual lunch when you want something comforting and refined.

Danish Potato Soup (Kartoffelsuppe)

Kartoffelsuppe is a classic Danish potato soup that offers comfort in every spoonful. The simplicity of boiled potatoes, combined with cream and broth, creates a velvety soup that’s both rich and satisfying. Often served with crispy bacon and fresh herbs, this soup is perfect for colder days or when you’re craving something warm and nourishing. It’s a dish that embodies the Danish knack for turning humble ingredients into something hearty and delicious.

• Ingredients:
  • 600g potatoes, peeled and diced
  • 1 medium onion, chopped
  • 1 liter chicken or vegetable broth
  • 200ml heavy cream
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 100g crispy bacon, crumbled
  • Fresh parsley for garnish
• Instructions:
  1. In a large pot, melt the butter and sauté the onion until soft and translucent, about 5 minutes.
  2. Add the diced potatoes and broth to the pot, bringing it to a simmer. Cook until the potatoes are tender, about 20 minutes.
  3. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
  4. Stir in the heavy cream and season with salt and pepper to taste.
  5. Ladle the soup into bowls, and top with crumbled bacon and fresh parsley.
  6. Serve hot with a slice of rye bread on the side.

Kartoffelsuppe is the ultimate comfort food — rich, creamy, and full of heart. The combination of smooth potatoes and the savory crunch of bacon elevates this simple soup into a satisfying lunch. Whether you’re enjoying it alone or with a group, this hearty Danish soup brings warmth and joy to the table.

Koldskål (Danish Buttermilk Soup) with Raspberries and Biscuit Crumbs

Koldskål is a refreshing Danish dessert or light lunch dish traditionally made with buttermilk, sugar, and vanilla, served chilled. This simple and creamy soup is often enjoyed in the summer months, paired with biscuits or fresh fruit. In this version, we add raspberries and crushed biscuit crumbs for added sweetness and texture. It’s the perfect dish for a light, cooling lunch on a warm day — slightly tangy, sweet, and refreshing.

• Ingredients:
  • 500ml buttermilk
  • 200ml heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 100g raspberries
  • 2-3 sweet biscuits (such as digestive biscuits), crushed
  • Fresh mint for garnish (optional)
• Instructions:
  1. In a large bowl, whisk together the buttermilk, heavy cream, sugar, and vanilla extract until smooth and well combined.
  2. Chill the mixture in the refrigerator for at least 1 hour before serving.
  3. When ready to serve, divide the chilled koldskål into individual bowls.
  4. Top with fresh raspberries and a generous sprinkling of crushed biscuit crumbs.
  5. Garnish with fresh mint if desired and serve immediately.

Koldskål is a delightful and refreshing dish that’s both simple and delicious. The creamy, tangy buttermilk base combined with the sweetness of raspberries and the crunch of biscuits makes for an indulgent yet light lunch or dessert. It’s a great way to cool off during hot summer days, offering a taste of Danish culinary tradition in a bowl.

Stegt Flæsk (Crispy Pork Belly) with Parsley Sauce

Stegt Flæsk, or crispy pork belly, is one of Denmark’s most iconic dishes, loved for its indulgent, crispy texture and rich flavor. Traditionally served with boiled potatoes and a creamy parsley sauce, this dish is a celebration of simple ingredients elevated to perfection. The contrast between the crispy pork and the smooth, tangy sauce makes for a hearty and satisfying lunch. It’s a true taste of Danish comfort food and an excellent choice for those who appreciate savory, rich flavors.

• Ingredients:
  • 600g pork belly, cut into strips
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon vegetable oil for frying
  • 800g baby potatoes, boiled
  • For Parsley Sauce:
    • 2 tablespoons butter
    • 2 tablespoons flour
    • 500ml milk
    • 2 tablespoons fresh parsley, chopped
    • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 200°C (390°F).
  2. Season the pork belly strips generously with salt and pepper. Heat vegetable oil in a skillet over medium heat.
  3. Fry the pork belly until golden brown and crispy on all sides, about 8-10 minutes.
  4. Transfer the pork belly strips to a baking sheet and finish cooking in the oven for 10-15 minutes, until fully crispy.
  5. For the parsley sauce, melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute.
  6. Gradually add milk while continuing to whisk, ensuring there are no lumps. Cook until the sauce thickens, then stir in the chopped parsley and season with salt and pepper.
  7. Serve the crispy pork belly alongside the boiled potatoes and drizzle with the parsley sauce.

Stegt Flæsk with parsley sauce is a true Danish classic, beloved for its satisfying texture and comforting flavors. The crispy, juicy pork belly, complemented by creamy, herb-infused sauce, is the perfect balance of indulgence and simplicity. Whether for a family lunch or a special occasion, this dish embodies the heart of Danish cuisine and will leave everyone at the table satisfied.

Karbonader (Danish Breaded Pork Patties) with Red Cabbage

Karbonader are breaded and pan-fried pork patties that are a staple in Danish homes. Often served with a side of tangy red cabbage and boiled potatoes, this dish is a great example of Danish home cooking at its finest. The crispy exterior of the pork patties contrasts beautifully with the tender, juicy interior. Paired with the sweetness of red cabbage, this dish is both comforting and flavorful, making it a perfect choice for a hearty lunch.

• Ingredients:
  • 500g ground pork
  • 1 small onion, finely chopped
  • 1 egg
  • 50g breadcrumbs
  • Salt and pepper to taste
  • 2 tablespoons flour (for breading)
  • 1 egg (for breading)
  • 50g breadcrumbs (for breading)
  • Butter or oil for frying
  • For Red Cabbage:
    • 500g red cabbage, thinly sliced
    • 1 tablespoon sugar
    • 1 tablespoon vinegar
    • 1 tablespoon butter
    • Salt and pepper to taste
• Instructions:
  1. In a bowl, mix the ground pork with finely chopped onion, egg, breadcrumbs, salt, and pepper.
  2. Shape the mixture into 4-6 patties.
  3. Dredge each patty in flour, then dip in beaten egg, and coat with breadcrumbs.
  4. Heat butter or oil in a skillet over medium heat. Fry the patties for 4-5 minutes on each side, until golden and cooked through.
  5. For the red cabbage, heat butter in a pan and sauté the cabbage for 5-7 minutes until softened. Stir in sugar, vinegar, salt, and pepper, and cook for an additional 5 minutes.
  6. Serve the karbonader with a generous helping of red cabbage and boiled potatoes.

Karbonader with red cabbage is a perfect example of Danish comfort food, offering a hearty, satisfying meal. The crispy breaded pork patties are full of flavor, and the tangy red cabbage provides a wonderful contrast. It’s a classic dish that brings warmth and flavor to the lunch table, making it an excellent choice for family meals or gatherings.

Danish Open-Faced Sandwich with Chicken Salad (Kyllingesalat Smørrebrød)

Smørrebrød, the traditional Danish open-faced sandwich, comes in countless variations. This version features a creamy chicken salad on top of rye bread, complete with fresh vegetables and a tangy mustard dressing. The light, creamy chicken salad contrasts beautifully with the hearty rye bread, creating a satisfying but not overly heavy lunch. It’s a versatile dish that can be enjoyed year-round, and it’s perfect for both a casual lunch or an elegant picnic.

• Ingredients:
  • 4 slices of Danish rye bread (rugbrød)
  • 200g cooked chicken breast, shredded
  • 100g mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped
  • 1 celery stalk, finely chopped
  • Salt and pepper to taste
  • 1 small cucumber, thinly sliced
  • 1 hard-boiled egg, sliced
  • Fresh dill for garnish
• Instructions:
  1. In a bowl, combine the shredded chicken, mayonnaise, Dijon mustard, parsley, celery, salt, and pepper. Stir until well combined.
  2. Spread a generous layer of the chicken salad mixture on each slice of rye bread.
  3. Top the sandwich with thin cucumber slices and a few slices of hard-boiled egg.
  4. Garnish with fresh dill and serve immediately.

The Kyllingesalat Smørrebrød is a fresh and light take on the classic Danish open-faced sandwich. The creamy chicken salad, with its tangy mustard dressing, is complemented perfectly by the crispness of cucumber and the richness of hard-boiled egg. This sandwich is a delicious and satisfying lunch that feels both indulgent and refreshing, making it ideal for those looking for a quick but flavorful meal.

Frikadeller (Danish Meatballs) with Potatoes and Gravy

Frikadeller, or Danish meatballs, are a staple in Danish cuisine. These savory meatballs are made from a mixture of ground pork and beef, seasoned simply with salt, pepper, and onions. They’re pan-fried to crispy perfection on the outside, while remaining tender and juicy on the inside. Traditionally, frikadeller are served with boiled potatoes, creamy gravy, and often pickled vegetables. This hearty and comforting meal is perfect for a family lunch or a cozy dinner.

• Ingredients:
  • 300g ground pork
  • 300g ground beef
  • 1 small onion, finely chopped
  • 1 egg
  • 100g breadcrumbs
  • 100ml milk
  • Salt and pepper to taste
  • Butter or oil for frying
  • For Gravy:
    • 2 tablespoons butter
    • 2 tablespoons flour
    • 500ml beef or vegetable broth
    • Salt and pepper to taste
  • 800g baby potatoes, boiled
• Instructions:
  1. In a bowl, mix together the ground pork, ground beef, chopped onion, egg, breadcrumbs, and milk. Season with salt and pepper.
  2. Shape the mixture into meatballs, about 2-3 cm in diameter.
  3. Heat butter or oil in a large skillet over medium heat. Fry the meatballs in batches, turning them until golden brown and cooked through, about 10 minutes.
  4. For the gravy, melt butter in a saucepan over medium heat. Stir in flour and cook for 1-2 minutes.
  5. Gradually add broth, whisking constantly until the gravy thickens. Season with salt and pepper.
  6. Serve the meatballs with boiled potatoes and pour the gravy over the top.

Frikadeller with potatoes and gravy is a comforting, hearty meal that is loved across Denmark. The crispy, flavorful meatballs combined with creamy gravy and tender potatoes make for a satisfying and nourishing lunch. This dish is perfect for colder months or whenever you need a meal that feels like a hug from the inside.

Røget Laks (Smoked Salmon) with Dill and Mustard Sauce on Rye Bread

Røget laks, or smoked salmon, is a popular ingredient in Danish cuisine, often enjoyed as part of an open-faced sandwich or as a light lunch. This simple recipe pairs the smoky richness of salmon with a tangy dill and mustard sauce on top of hearty rye bread. The combination of fresh dill, creamy mustard sauce, and smoky salmon creates a vibrant and flavorful dish that is both satisfying and refreshing.

• Ingredients:
  • 4 slices of Danish rye bread (rugbrød)
  • 200g smoked salmon
  • 2 tablespoons Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • Cucumber slices for garnish
• Instructions:
  1. In a small bowl, whisk together the Dijon mustard, mayonnaise, chopped dill, lemon juice, salt, and pepper.
  2. Spread a thin layer of the dill and mustard sauce on each slice of rye bread.
  3. Arrange smoked salmon on top of the sauce.
  4. Garnish with additional dill and cucumber slices.
  5. Serve immediately as a light, refreshing lunch.

Røget laks with dill and mustard sauce is a simple yet elegant lunch option that combines the richness of smoked salmon with the sharp tang of mustard and fresh dill. This open-faced sandwich is a perfect balance of flavors, ideal for a quick lunch or a sophisticated snack that showcases the best of Danish seafood.

Danish Beef Stew (Bøf Stroganoff)

Bøf Stroganoff, a Danish take on the classic Russian beef stroganoff, is a hearty and rich dish that’s perfect for a filling lunch. Tender pieces of beef are simmered in a creamy sauce made with sour cream, mustard, and onions, resulting in a flavorful stew that pairs beautifully with boiled potatoes or rice. This comforting dish is perfect for cold days and offers a taste of Danish home cooking at its finest.

• Ingredients:
  • 500g beef (preferably tender cuts like sirloin or fillet), cut into strips
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 200ml sour cream
  • 1 tablespoon Dijon mustard
  • 150ml beef broth
  • Salt and pepper to taste
  • 800g baby potatoes, boiled or 2 cups rice, cooked
  • Fresh parsley for garnish
• Instructions:
  1. Heat the butter in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened.
  2. Add the beef strips to the skillet and cook for 4-5 minutes, until browned on all sides.
  3. Stir in the mustard, beef broth, and sour cream. Bring to a simmer and cook for 10-15 minutes, until the sauce has thickened and the beef is tender.
  4. Season with salt and pepper to taste.
  5. Serve the beef stew over boiled potatoes or rice, garnished with fresh parsley.

Bøf Stroganoff is the ultimate comfort food, rich in flavor and texture. The tender beef and creamy sauce make for a warming and satisfying lunch that’s perfect for a cozy day at home. Paired with potatoes or rice, this dish is a hearty meal that will keep you full and content.

Smørrebrød with Herring and Egg

Smørrebrød, the iconic Danish open-faced sandwich, comes in countless variations, but one of the most beloved is topped with pickled herring and hard-boiled egg. This combination of tangy herring, creamy egg, and rye bread creates a perfect balance of flavors and textures. It’s a traditional and satisfying lunch that captures the essence of Danish culinary culture, offering a burst of flavor in each bite. This dish is perfect for a light but flavorful meal, especially when paired with a cold beer or schnapps.

• Ingredients:
  • 4 slices of Danish rye bread (rugbrød)
  • 200g pickled herring, drained and sliced
  • 2 hard-boiled eggs, sliced
  • 1 small red onion, thinly sliced
  • Fresh dill for garnish
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
• Instructions:
  1. In a small bowl, mix together the mayonnaise, Dijon mustard, salt, and pepper.
  2. Spread a thin layer of the mayo-mustard mixture on each slice of rye bread.
  3. Arrange the pickled herring slices on top of the bread.
  4. Add a few slices of hard-boiled egg and a few thin slices of red onion.
  5. Garnish with fresh dill and serve immediately.

Smørrebrød with herring and egg is a quintessential Danish dish that showcases the simplicity and deliciousness of Danish cuisine. The tangy pickled herring, creamy egg, and rye bread offer a perfect balance of flavors that’s both satisfying and light. This open-faced sandwich is an ideal choice for a quick lunch or a traditional Danish meal.

Risalamande (Danish Rice Pudding) with Cherry Sauce

Risalamande is a beloved Danish dessert that is often enjoyed during the Christmas season but can be served any time as a sweet and comforting lunch treat. It’s made with rice, milk, sugar, and vanilla, creating a creamy, slightly sweet pudding. Traditionally, a whole almond is hidden inside the pudding, and the person who finds it wins a prize. Paired with a tart cherry sauce, Risalamande is a delightful combination of textures and flavors that makes for a light yet indulgent lunch or dessert.

• Ingredients:
  • 100g short-grain rice (such as Arborio)
  • 500ml whole milk
  • 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
  • 2 tablespoons sugar
  • 150ml heavy cream, whipped
  • 1 whole almond (optional)
  • For Cherry Sauce:
    • 300g pitted cherries (fresh or frozen)
    • 2 tablespoons sugar
    • 100ml water
    • 1 teaspoon cornstarch (optional)
• Instructions:
  1. Rinse the rice under cold water. In a medium saucepan, combine the rice, milk, vanilla bean (or extract), and sugar. Cook over low heat, stirring occasionally, until the rice is tender and the mixture has thickened to a pudding consistency, about 30-40 minutes.
  2. Remove from heat, discard the vanilla bean, and stir in the whipped cream.
  3. If using an almond, hide it in the rice pudding now.
  4. For the cherry sauce, combine the cherries, sugar, and water in a saucepan and cook over medium heat for 10-15 minutes, until the cherries break down and the sauce thickens slightly. If desired, mix a teaspoon of cornstarch with a bit of water and stir into the sauce to thicken it further.
  5. Serve the rice pudding with a generous drizzle of cherry sauce.

Risalamande is the ultimate Danish comfort dessert, perfect for a light lunch or sweet treat. The creamy, vanilla-infused rice pudding paired with the tart cherry sauce creates a delightful balance of flavors and textures. It’s a fun and festive dish, especially when you include the tradition of hiding the almond. This dessert is a wonderful way to enjoy a touch of Danish culture at any time of year.

Gravad Laks (Cured Salmon) with Mustard Sauce

Gravad laks is a traditional Scandinavian dish made by curing salmon with salt, sugar, and dill, resulting in a flavorful and delicate treat. It’s typically served thinly sliced on rye bread, accompanied by a tangy mustard sauce. This dish offers a fresh, light, and savory lunch option, making it perfect for a warm day or as part of a Scandinavian-inspired meal. The combination of the rich cured salmon and the sharp mustard sauce creates a wonderful contrast that’s both satisfying and refreshing.

• Ingredients:
  • 500g fresh salmon fillet (skin on)
  • 2 tablespoons sea salt
  • 2 tablespoons sugar
  • 1 tablespoon black pepper
  • 1 tablespoon fresh dill, chopped
  • For Mustard Sauce:
    • 2 tablespoons Dijon mustard
    • 1 tablespoon honey
    • 2 tablespoons white wine vinegar
    • 2 tablespoons vegetable oil
    • Salt and pepper to taste
  • 4 slices of Danish rye bread (rugbrød)
• Instructions:
  1. Mix the sea salt, sugar, black pepper, and chopped dill in a small bowl.
  2. Rub the mixture evenly over the flesh of the salmon fillet. Wrap the salmon tightly in plastic wrap and place it in the refrigerator for 2-3 days, turning it occasionally.
  3. After curing, slice the salmon thinly against the grain.
  4. For the mustard sauce, whisk together Dijon mustard, honey, vinegar, and oil until smooth. Season with salt and pepper.
  5. Serve the gravad laks slices on rye bread, drizzled with the mustard sauce.

Gravad laks is a refreshing and flavorful dish that brings a taste of Denmark to your table. The delicate, cured salmon combined with the tangy mustard sauce creates a harmonious balance of flavors that’s perfect for a light, elegant lunch. Whether served with rye bread or as part of a Scandinavian spread, this dish is a delightful addition to any meal.

Mørbradgryde (Danish Pork Tenderloin Stew)

Mørbradgryde is a hearty and comforting Danish stew made with tender pork tenderloin, vegetables, and a rich, creamy sauce. The dish is typically served with boiled potatoes or rice and is perfect for a cozy lunch or dinner. The pork tenderloin is simmered in a savory broth and enriched with cream, creating a sauce that coats the meat beautifully. With its balance of flavors and comforting nature, this dish is perfect for colder months or whenever you crave a satisfying meal.

• Ingredients:
  • 500g pork tenderloin, cut into 1-inch cubes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, sliced
  • 1 leek, sliced
  • 200ml heavy cream
  • 200ml chicken broth
  • 1 tablespoon vegetable oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 800g baby potatoes, boiled
• Instructions:
  1. Heat vegetable oil in a large skillet over medium heat. Add the pork tenderloin cubes and cook until browned on all sides, about 5-7 minutes.
  2. Add the chopped onion, garlic, carrot, and leek to the pan. Cook until the vegetables soften, about 5 minutes.
  3. Stir in the chicken broth, heavy cream, Dijon mustard, thyme, salt, and pepper. Bring to a simmer and cook for 20 minutes, until the sauce thickens and the pork is tender.
  4. Serve the stew with boiled potatoes or rice.

Mørbradgryde is the epitome of Danish comfort food. The tender pork and creamy sauce are a delightful combination, and the vegetables add a wonderful depth of flavor. This dish is perfect for a cozy, satisfying lunch that will keep you full and content throughout the day.

Æggekage (Danish Omelette)

Æggekage, or Danish omelette, is a simple yet flavorful dish made with eggs, herbs, and often vegetables. It’s typically served as a light lunch or brunch and is perfect when you want something quick and satisfying. The omelette is soft and fluffy, with a delicate texture that contrasts beautifully with the fresh herbs and toppings. It can be customized with various ingredients like cheese, bacon, or mushrooms, making it a versatile and delicious meal.

• Ingredients:
  • 4 large eggs
  • 2 tablespoons milk
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 small onion, chopped
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Optional: cheese, bacon, or mushrooms for extra flavor
• Instructions:
  1. In a bowl, whisk together the eggs, milk, parsley, chives, salt, and pepper.
  2. Heat the butter in a skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
  3. Pour the egg mixture into the skillet, ensuring it covers the onion evenly. Allow the eggs to cook gently, stirring occasionally, until they are set but still soft and fluffy, about 5-7 minutes.
  4. If desired, add cheese, bacon, or mushrooms to the omelette during the last minute of cooking.
  5. Serve immediately, garnished with extra fresh herbs.

Æggekage is a quick and satisfying meal that is perfect for a light lunch. Its soft, fluffy texture and fresh herb flavors make it a delicious option, whether you enjoy it on its own or with additional toppings. This dish is highly versatile, making it an easy go-to recipe for any occasion.

Hakkebøf (Danish Hamburger Steak) with Onion Gravy

Hakkebøf, also known as Danish hamburger steak, is a popular and hearty dish that features juicy beef patties served with a rich onion gravy. The beef patties are seasoned simply with salt and pepper, allowing the natural flavor of the meat to shine through. The savory onion gravy adds depth and richness to the dish, making it a comforting and satisfying lunch. Traditionally served with boiled potatoes or mashed potatoes, this dish is a classic of Danish home cooking.

• Ingredients:
  • 500g ground beef
  • 1 small onion, finely chopped
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil for frying
  • For Onion Gravy:
    • 1 large onion, thinly sliced
    • 2 tablespoons butter
    • 1 tablespoon flour
    • 300ml beef broth
    • Salt and pepper to taste
    • 1 tablespoon fresh parsley, chopped (for garnish)
• Instructions:
  1. In a bowl, mix the ground beef with finely chopped onion, salt, and pepper. Shape the mixture into 4-6 patties.
  2. Heat vegetable oil in a large skillet over medium heat. Fry the patties for about 4-5 minutes per side, or until browned and cooked to your desired doneness.
  3. For the onion gravy, melt butter in a separate skillet over medium heat. Add the sliced onion and cook until softened and caramelized, about 10 minutes.
  4. Stir in the flour and cook for 1 minute. Gradually add the beef broth, whisking constantly to prevent lumps. Simmer for 5-7 minutes, until the gravy thickens.
  5. Season with salt and pepper to taste. Serve the hakkebøf with the onion gravy, garnished with fresh parsley.

Hakkebøf with onion gravy is a comforting and satisfying dish that’s perfect for a hearty lunch. The savory beef patties, complemented by the rich onion gravy, are a true treat for the taste buds. Served with potatoes, this dish brings the flavors of Danish home cooking to your table in the most delicious way.

Stegt Flæsk med Persillesovs (Crispy Pork Belly with Parsley Sauce)

Stegt Flæsk med Persillesovs is considered Denmark’s national dish, and for good reason! It features crispy, golden pork belly served with a creamy parsley sauce. The crispy pork contrasts perfectly with the rich and herby sauce, making each bite a savory delight. This dish is typically served with boiled potatoes, creating a satisfying and comforting lunch that’s full of traditional Danish flavors.

• Ingredients:
  • 500g pork belly slices (preferably skin-on)
  • Salt and pepper to taste
  • 800g baby potatoes, boiled
  • For Parsley Sauce:
    • 2 tablespoons butter
    • 2 tablespoons flour
    • 500ml whole milk
    • 2 tablespoons fresh parsley, chopped
    • Salt and pepper to taste
• Instructions:
  1. Preheat your oven to 200°C (400°F). Lay the pork belly slices on a baking sheet and season them generously with salt and pepper.
  2. Roast the pork belly in the oven for 30-40 minutes, flipping halfway through, until the skin is crispy and the meat is golden brown.
  3. While the pork belly is roasting, prepare the parsley sauce: melt butter in a saucepan over medium heat, then stir in the flour and cook for 1-2 minutes.
  4. Gradually add the milk, whisking constantly to avoid lumps. Continue to cook for 5-7 minutes until the sauce thickens. Stir in the fresh parsley and season with salt and pepper.
  5. Serve the crispy pork belly with boiled potatoes and top with the creamy parsley sauce.

Stegt Flæsk med Persillesovs is a true Danish classic that never fails to impress. The combination of crispy pork and creamy, herby sauce is both rich and satisfying. It’s the perfect dish for a hearty lunch, offering comfort and tradition in every bite. The boiled potatoes are the perfect accompaniment to soak up the flavorful parsley sauce.

Danish Meatball Soup (Kødbolle Suppe)

Kødbolle Suppe is a simple and nourishing Danish meatball soup that is perfect for a cozy lunch. The soup is made with tender meatballs, vegetables, and a flavorful broth. It’s light yet filling, and the combination of savory meatballs and fresh vegetables makes it both comforting and nutritious. This dish is typically enjoyed during the colder months, providing warmth and satisfaction.

• Ingredients:
  • 300g ground beef
  • 1 small onion, finely chopped
  • 1 egg
  • 2 tablespoons breadcrumbs
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • 1 liter beef or vegetable broth
  • 2 carrots, sliced
  • 1 leek, sliced
  • 200g cabbage, shredded
  • Fresh dill for garnish
• Instructions:
  1. In a bowl, combine the ground beef, chopped onion, egg, breadcrumbs, parsley, salt, and pepper. Mix until well combined, then shape the mixture into small meatballs.
  2. Bring the broth to a boil in a large pot. Drop the meatballs into the boiling broth and cook for about 10 minutes, until they are cooked through and float to the top.
  3. Add the sliced carrots, leek, and shredded cabbage to the pot. Simmer for another 10-15 minutes, until the vegetables are tender.
  4. Season with salt and pepper to taste. Serve the soup hot, garnished with fresh dill.

Kødbolle Suppe is a comforting and nourishing dish that’s perfect for a light lunch. The tender meatballs paired with fresh vegetables and a flavorful broth make for a satisfying and wholesome meal. Whether you enjoy it on a cold day or as a lighter lunch, this soup is a warm, traditional Danish delight.

Danish Open-Faced Sandwich with Roast Beef and Remoulade (Smørrebrød med Roastbeef og Remoulade)

Smørrebrød is an iconic Danish dish, and one of the most popular variations features roast beef topped with a creamy remoulade sauce. The combination of the tender, juicy roast beef with the tangy and flavorful remoulade creates a perfect balance of savory and creamy. This open-faced sandwich is often topped with pickles, onions, or fresh herbs, making it a delightful and satisfying lunch.

• Ingredients:
  • 4 slices of Danish rye bread (rugbrød)
  • 200g roast beef, thinly sliced
  • 4 tablespoons remoulade sauce
  • 1 small red onion, thinly sliced
  • 4-6 pickles, sliced
  • Fresh parsley for garnish
• Instructions:
  1. Lay the rye bread slices on a serving platter.
  2. Spread a generous amount of remoulade sauce on each slice of bread.
  3. Arrange the roast beef slices on top of the remoulade.
  4. Add a few slices of red onion and pickles on top of the beef.
  5. Garnish with fresh parsley and serve immediately.

Smørrebrød with roast beef and remoulade is a perfect representation of Danish cuisine—simple, flavorful, and satisfying. The tender roast beef, paired with the creamy remoulade and the slight tang of pickles, creates a delightful combination. This open-faced sandwich is a wonderful choice for a quick yet flavorful lunch, especially when you want to enjoy a taste of traditional Denmark.