Top 3 Norwegian Recipes to Try

Gravlaks (Gravlax)

Gravlaks is a very traditional food in Norway and often used as an appetizer, but can also be served as a main course, for example with stewed potatoes. The name Gravlaks dates from the Middle Ages when fishermen buried salted fish in the sand for fermentation. Today we rarely use the salmon to ferment, but instead use a so-called dry marinade consisting of salt, sugar and dill.

Ingredience

8 slices raw salmon, 4 slices of rye bread thin, toasted, 3 tablespoons of seating space, 3 teaspoons horseradish grated (taste yoursel, Salt and pepper, Red onion in small cubes, Fresh dill or chives.

Steps

1. Remove all bones from the fish and cut away the abdomen. Wipe the fillet well with paper towel
2. Mix together salt, sugar and pepper and sprinkle half in bottom of a suitable large mold
3. Sprinkle over half of the dill and place on the fillet with the skin side up. Sprinkle with the rest of the salt and sugar mixture and dill
4. Drizzle over aquavit or brandy, cover with foil and place cool and under pressure for 3-4 days
5. Turn the fillet a couple of times a day.
6. Keep the fish cool (8 ° C or lower)
7. Cut the tomb salmon into thin slices obliquely from the head side
8. Prepare toast, garnish with salad and serve it with mustard sauce or your choice of sides of dipping sauce

Pinnekjøtt

This is a staple of all Norwegian Christmas celebrations and has a flavor that is beloved by both locals and tourists. Here is how you can successfully cook some of this delicious lamb on your own.

Ingredients

4 lbs of pinnekjøtt

Steps

1. Place the pinnekjøtt in a container filled with water and leave soaking at room temperature for approximately 30 hours
2. Put a metal cooking rack in a casserole dish, fill the dish with enough water to just cover the bottom of the rack, then place the pinnekjøtt onto the rack, cover the dish, and place it into the oven at 350-degrees Fahrenheit
3. After about 15 to 20 minutes, take the pinnekjøtt out of the oven and serve with the traditional side dishes of carrots, swede, and potatoes

Potato Lefse

In between delicious meals of pinnekjøtt or lutefisk, this lefse is a great Norwegian snack. Luckily, it can be prepared fairly easily, so you don’t have to spend a whole afternoon in the kitchen.

Ingredients

One pound of potatoes, a quarter cup of butter, a quarter cup of heavy cream, and one cup of all-purpose flour.

Steps

1. Wash, peel, and cut the potatoes so that they are split into quarter pieces
2. Submerge the potatoes in a pot of boiling water and cook until tender
3. Drain the potatoes and mash them while adding the butter and cream. Once they have been mashed to the point of no longer having lumps, put in the fridge for a minimum of eight hours
4. Add the flour to the potatoes and mix together thoroughly before kneading the dough substance for a couple of minutes and then separating into approximately a dozen equal portions
5. Roll the dough portions into very flat discs and then cook in a pan until reaching a light tan color
6. Serve immediately with butter and cinnamon or sugar

To try these dishes and explore more fantastic Norwegian cuisine we'd like to welcome you on one of our "Norwegian food tours" one day soon!