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How to Cook dishes from Norway
Much of Norway's land is either mountaineous or wilderness. Additionally,
the country has a very long coastline and a long tradition of seafaring.
As a result, traditional Norwegian cuisine tends to emphasize game and fish.
Modern Norwegian cuisine has continued these traditions, but also introduced
dishes brought into the country from abroad.
Some popular Norwegian recipes and dishes include:
- Fårikål - Mutton stew with cabbage. It is traditionally served with
potatoes boiled in their skins.
- Gravlaks -
Salmon cured in sugar and salt, and seasoned with dill. Sometimes
herbs and spices are used to flavor the dish.
- Pinnekjøtt - Salted and dried smoked lamb's ribs.
The ribs are rehydrated then steamed, and served with potato
and mashed rutabaga. It is traditionally eaten at
Christmas
in western Norway.
- Rakfish -
Trout or char (another type of fish) fermented for two or three months, and eaten without cooking.
It is usually served sliced with lefse (Norwegian flatbread made from potato, flour, and milk or cream),
almond potato and raw red onion. Rakfish is not recommended for pregnant women, or people with
a reduced immune defense.
- Reinsdyrsteik - Reindeer steak.
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