National dishes of Norway: what to try, recipes

What are the amazing national dishes of Norway? The gastronomic history of the country is rich in distinctive delicacies, since the Scandinavian culinary specialists from ancient times surprised travelers with an unusual palette of tastes of developed sets of dishes. This article has ten of the most authentic recipes from an overseas state.

Røkt Laks - smoked salmon. Refined Party Classic

Salmon is a staple food when it comes to the Norwegian diet. A long coastline, a great many fjords produce enough seafood to feed both indigenous people and multimillion tourists.

Red fish is involved in the preparation of many national dishes in Norway, proudly occupying the position of the main component. Served in smoked form known as røkt laks. The smoking process has been one of the main ways to preserve food for a thousand years, today you can buy such products in any store.

Norwegian traditions. How to cook fish?

Another way to cook a delicacy is gravlaks, literally translated as “buried salmon”. Using a mixture of salt, sugar and dill, the cooks leave the fish to dry for 24 hours.

Products Used:

• 890 g salmon filet;
• 90 g of salt;
• 60 g of granulated white sugar;
• 25-30 g of ground black pepper;
• 1 bunch of fresh dill, chopped.

Cooking process:

1. Prepare the fish fillet. Cleanse the skin well and remove the bones with pliers.
2. In a bowl, mix salt, sugar and pepper.
3. Pour half of the spicy mixture into a glass pan measuring approximately 22 x 30 centimeters, add dill.
4. Put the fillet on top, season with the rest of the salt and dill.
5. Cover the container with cling film, place in the refrigerator for three to four days. Turn over the fish every day.

On the third or fourth day, rinse the fillet under cold water. Transfer the spiced salmon to a chopping board and use a sharp knife to cut the meat into very thin slices.

Tørrfisk - a freshly dried variation of a familiar dish

This unsalted, air-dried fish comes from the far north of Norway, the recipe for a national dish originates from the islands of Lofoten and Westerolen. The food has been considered a delicacy since the 12th century. As a rule, cod is taken as the basis, however, recipes using pollock and haddock are known.

The method of cold drying is one of the oldest methods of preserving the product, providing a long shelf life of up to several years. Special bacteria that can survive at low freezing temperatures are used to slowly preserve fish, giving it a richer flavor.

Briefly about Norway: a national dish with the charm of new trends

According to statistics from the Hei website, Norwegians love fish and eat seafood on average three to four times a week. Deep-fried trout with mayonnaise is a modern culinary improvisation on the theme of traditional cuisine.

Products Used:

• 210 g of potatoes;
• 105 g of red fish;
• 90 g mayonnaise;
• 15 g butter;
• 30 ml of olive oil;
• 8-11 ml of lime juice;
• 1 bunch of dill.

Cooking process:

1. Boil potatoes in salt water for 12-18 minutes.
2. Rinse the finished tubers under running water, crush with a fork and add a mixture of olive oil and lime juice.
3. Lubricate the fish fillet with mayonnaise and fry in a pan on both sides until golden brown.

Mashed potatoes - a win-win side dish in the Scandinavian style. Fans of gastronomic experiments can serve fish with rice, lettuce and arugula, green beans, pasta.

Kjøttboller - Scandinavian meatballs

The meat balls are similar to the Swedish national dish. In Norway, cooks look at the recipe a little differently. Unlike their cousins, kjøttboller is made from ground beef with ginger and nutmeg.

Products Used:

• 453 g ground beef;
• 90 g of potato (corn) starch;
• 13 g of universal flour;
• 9 g of paprika;
• 3-4 g of ginger;
• 2-3 g of nutmeg;
• 80 ml of milk or water;
• salt, black pepper.

Cooking process:

1. Place the dry ingredients in a medium-sized bowl (corn starch, flour, paprika, salt, pepper, ginger and nutmeg).
2. Pour in milk and beat until lumps remain.
3. Add meat, mix foods until smooth, sticky.
4. Preheat the pan, add a little olive oil.
5. Form meat balls with your hands or a spoon, fry in a pan for 2-3 minutes on each side.

Serve with thick gravy, potatoes boiled in salted water and steamed vegetables, such as combinations of cauliflower, carrots and broccoli. As you can see, the list of national dishes in Norway is not limited to seafood.

We supplement meatballs. Authentic Scandinavian style gravy

Thick sauce will help to reveal the culinary potential of meat balls, colorize the routine palette of flavors, adding a rich aroma of new elements of spicy aftertaste.

Products Used:

• 370 ml of water;
• 40 ml of heavy cream;
• 30 g of flour;
• 25 g butter;
• 10-11 g of chopped onions;
• 4 bouillon cubes.

Cooking process:

1. In a medium-sized saucepan, melt the butter.
2. Add flour and onion powder, mix until the dry ingredients are completely dissolved. It takes 8-10 minutes.
3. Reduce heat, add water, mix vigorously.
4. Add the broth cubes, then the sauce will gradually thicken.
5. Reduce heat and simmer gently for 7-10 minutes until smooth.

At the final stages of cooking the gravy, add the cream, mix gently. Fragrant sauce will also harmoniously emphasize the taste of mashed potatoes and stewed vegetables.

Truth or fiction: rotten fish is Norway's national dish

The Scandinavians are really still those who love culinary delights. Rakfisk is an exquisite delicacy today, but poor Norwegians escaped with this dish in the old days. The fish was soaked in airtight barrels with water and salt for three months.

To prepare an unusual treat at home is problematic, since the process must be carefully and professionally performed. To get used to the taste of rakfisk, culinary experts advise trying fish with sour cream and chopped onion rings.

Krumkaker - the quintessence of Norwegian cookies

You can cook such a treat at home by arranging a gastronomic tour to faraway Norway. The national dish looks like a cone-shaped waffle cone filled with whipped cream, berries, nuts.

Products Used:

• 250 g of sugar;
• 230 g of molten oil;
• 230 g of flour;
• 8-10 g of ground cardamom;
• 4 eggs.

Cooking process:

1. Beat eggs and sugar until a fluffy foam forms; the mixture should be pale yellow.
2. Add melted butter, crumbly ingredients.
3. Put the dough in the refrigerator for 18-26 minutes.
4. Bake the dough until it turns golden brown.
5. Form cones from a warm mass.

Once the cookies have cooled, decorate it with berries or some sweet sauce, cream. Store krumkaker in an airtight container.

Smalahove Christmas traditions of the northern peoples

Lamb or sheep’s head is another unusual component of Norwegian culinary traditions. The photo of the national dish fully conveys the originality of the presentation. Originally associated with the lower classes of Norwegian society and more commonly used in western regions, smalahove has now become a common gourmet favorite.

The animal’s brain is removed, the head is seasoned with salt, and then dried in air. The original product is then cooked until cooked and served with mashed potatoes.