ABCDEFGHIJKLMNOPQRSTUVWXYZ
1
TRADITIONAL PICKLED HERRING
PICKLED HERRING WITH CURRY SAUCE
(KARRYSLID)
CURED SALMON
(GRAVAD LAKS)		FRIED FISH WITH CREME FRAICHESHOOTING STAR
(STJERNESKUD)		HAM AND ITALIENSK SALATROAST BEEF VARIETIESRULLEPØLSE WITH ASIER
LIVER PATÉ WITH PICKLED BEETS
(LEVERPOSTEJ)
ROAST PORK AND RED CABBAGE
(FLÆSKESTEG MED RØDKÅL)		DANISH MEATBALLS
(FRIKADELLER)		TONGUE SALADVEGGIE & CHEESE TOPPINGS
2
NOTES: Storebought "rollmops" or "maatjes" are "close enough".
Dry salted herring can be used in place of fresh (soak in cold water to remove saltiness for 6-12 hours)		NOTE:
Fridge for 3 days
Flip every 12 hours
Freeze 12 hours
NOTE: Often served on top of lettuceNOTE: This is basically all the seafood on one sandwichNOTES: Below is the recommended recipe for roast beef. As usual, totally open to anyone else's expertiseNOTE: Asier takes about 2 weeks to sit. If we want to do this one, I would need to know before 10/13 so I could start itNOTE: meat grinder is needed for the leverpostej
NOTE: Prep for the tongue is long:
soak 1-2 hours in cold water
Simmer with root vegetables for 1 hour per 1lb of meat
Cool, but remove membrane while still warm
NOTE: Veggie and cheese ones are very simple, and interchangeable. There aren't really any traditional, named ones.
3
TIME: 12 hours in fridgeTIME: At least 1 hour in fridgeTIME: Listed aboveTIME: 20-25 minsTIME: 1 hour in fridgeTIME: 20-25 minsTIME: 7 days for Rullepøllse
2-3 weeks for Asier		TIME: 35-40 mins for paté
2 weeks for pickled beets		TIME: 1 hour 45 mins for pork
30 mins for red cabbage		TIME: 20-25 minsTIME: See aboceTIME: All fairly quick
4
12 herring filets5 pickled herring filets, sliced into 1 cm2 kg fresh salmon4 filets of soleFried soleThick, non smoked, baked ham
Thick, flank steak
Fry until medium rare with temp of 145
Cool 15 mins and slice thin
RULLEPØLSELEVERPOSTEJROAST PORK250 g ground pork1 cup chopped, cooked tonguePOTATO
5
3 500mL mason jars2 tbsp creme fraiche5 tbsp sugar4 tbsp rye flourPickled herringITALIENSK SALATSUGGESTED TOPPINGS1 1/2 kg pork belly
400 g pork, beef or veal liver - sliced
1.5 kg boneless pork with rind250 g ground veal1 tsp dijon mustard1-2 boiled, salted fingerling potatoes
6
3 shallots2 tbsp mayonnaise5 tbsp coarse salt1 eggCured salmon
1 medium carrot - steamed and cubed
3-4 rings of fried onions1 tbsp coarse salt200 g pork fat - chopped2 tbsp salt1 medium onion1 tbsp room temperature butterMayonnaise
7
600mL vinegar1 tbsp dijon mustard
2 large bunches of dill - coarsely chopped
butterCaviar
4 asparagus spears - steamed and cubed
Remoulade2 tbsp sugar2 chicken livers1/2 tsp peppercorns1 egg1 tsp paprikaChives
8
400mL sugar1 tbsp mild curry paste2 tsp corriander seed - crushedREMOULADE
North atlantic shrimp
1/2 cup peas - cooked1 sliced dill pickle1 large onion - minced1 heaping tbsp wheat flour10 bay leaves350 mL soda water1 egg yolk - boiledSMOKED CHEESE AND RADISH
9
5 bay leaves1 shallot - sliced thin1 tsp ground cumin
1/2 cup creme fraiche
Dill1 tbsp onion - chopped1 tbsp fresh horseradish1 clove garlic - minced1 heaping tbsp butterRED CABBAGE1 tsp saltjuice of 1 lemon300 g smoked cheese
10
1 tsp whole allspice1 tbsp capers1 tsp mustard seed2 tbsp chopped dillLettuce1 tbsp mayonnaisechives4 tbsp ground allspice200 mL beef broth1 medium red cabbage
3 tbsp rye or wheat flour
pinch of nutmeg3 tsp mayonnaise
11
1/2 tsp mustard seed1 tbsp pickled herring liquid1 tsp fennel seed
2 tbsp chopped parsley
Lemon wedge1 tbsp sour cream5 tbsp ground black pepper100 mL milk1 small white onion
pinch of ground allspice
1 cup radish - thin sliced
12
1/2" piece of ginger, sliced1/2 apple, cored and sliced thin1 tsp black pepper
2 tbsp chopped pickles
1 tsp dijon mustard2 carrots - chopped1 egg3 tbsp butter
fresh ground black pepper
1 cup cucumber - chopped
13
1 tsp peppercorns1/4 tsp corriander seed - crushedRAEVESAUCE1 tbsp lemon juicelemon juice2 celery stalks - chopped1 small white onion - chopped3 tbsp sugarbutter1 bunch of chives - chopped
14
1/2 tsp dill seeds1/4 tsp mustard seed - crushed2 tbsp dijon mustard1 tsp sugarsalt and pepper2 bay leaves4-5 anchovy filets
3 tbsp white or apple cider vinegar
salt and pepper
15
1 tsp corriandersalt & pepper1 tbsp vinegar4 sprigs of thyme1 tsp saltpinch of thymelettuce
16
4 sprigs of thymedill &/or chives1 tbsp honey2 tbsp oregano1/2 tsp ground black pepper2 bay leavesBLUE CHEESE, BACON & APPLE
17
2 chilis, crushed1 tsp worchestire sauceBoil at a simmer for 2 hours6 sprigs of thyme1/4 cup of water
Blue cheeses such as rassembleu, bleu benedictin, bleuermite
18
5 tbsp sunflower/canola oil
Cure for 24 hours in a loaf pan with weight on top
1/4 tsp ground allspice4 applesThick sliced bacon
19
Handful of chopped dillPress for 7 daysPICKLED BEETSsalt and pepperSliced apple
20
salt and pepperKRYDRERE ASIER2 kg beets - scrubbed
21
3 kg cucumbers1 tbsp salt
22
2 L water3 500 mL mason jars
23
200 g coarse salt1 L vinegar
24
6 500mL mason jars450 g sugar
25
1.5 L vinegar3 tbsp coarse salt
26
600 g sugar2 star anise - whole
27
10 small shallots - sliced2 cloves garlic - peeled
28
5 garlic cloves - chopped4 bay leaves
29
1 tbsp mustard seeds8 cloves - whole
30
1 red chili - seeded and chopped2 allspice - whole
31
1 tbsp ground allspice15 black peppercorns
32
small slice ginger - peeled and chopped2 tsp dill seed
33
3 tbsp chopped fresh dill1 tbsp thyme
34
1 tbsp ground black pepper
35
Brine cucumbers 24 hours
36
Let sit, canned for 2-3 weeks before eating
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100