MAIN INGREDIENTS
This versatile liver pâté is one of the most common Danish spreads known as leverpostej. Since it is incredibly popular throughout the country, it appears in numerous varieties which differ in ingredients, flavors, and textures. Next to pork or beef liver, most types consist of lard and onions, but can be adapted with various spices and ingredients.
The pâté mixture is usually baked in rectangular pans and can be served lukewarm or chilled. Liver pâté has been present in Danish gastronomy since the mid-19th century and has initially represented an expensive meal, reserved only for the richest citizens.
MAIN INGREDIENTS
The name of this simple Danish dish is translated as bacon and egg cake. It is prepared stovetop with a thick batter that employs eggs, milk, and flour. When thoroughly cooked, strips of pre-fried bacon are neatly placed on top, and the whole dish is garnished with freshly chopped chives.
The dish is both prepared and served in traditional cast iron skillets and can be enjoyed as a filling snack, an appetizer, or a light main course.
MAIN INGREDIENTS
These delicious mini-tarts consist of a puff pastry shell that is filled with a creamy combination of chicken and asparagus. Dating back to the beginning of the 20th century, this Danish classic is usually enjoyed as an appetizer, a light main course, or a part of a festive buffet table.
These tartlets sometimes include various vegetables and can be served either lukewarm or well chilled.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.