Lasse’s contemporary approach to Danish cuisine focuses on bringing out the best in natural, seasonal produce. His seafood feast makes the most of summer’s bounty with recipes including: smoked mackerel rillette on homemade Danish rye; lightly pickled scallops with tarragon infused mayonnaise, grilled asparagus and rye soil, garnished with foraged beach herbs and flowers; char-grilled salted cod with a crushed pea and potato salad and mussel crème sauce; and to finish, popular koldskaal – fresh buttermilk and yoghurt whipped with egg yolks, sugar and vanilla, served with ripe strawberries and kammerjunker, small crisp cookies flavoured with lemon and cardamom.


Seafood: the Danish Way
A contemporary, seasonal menu
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