Traditional dish of Norway. National cuisine: Norway. Features of national Norwegian dishes

Lightly salted salmon "Norwegian style" and sauce for it
Ingredients for “Norwegian-style lightly salted salmon and sauce for it”

Salmon (salmon, trout, chum salmon (can be frozen)) - 1 kg
Salt (coarse) - 100 g
Sugar - 50 g
Dill (fresh or dry) - 100 g
Lemon - 1 pc.
Orange – 1 piece
Aquavit (vodka, whiskey, cognac) - 4 tsp.
Mustard (Dijon, for sauce) - 2 tbsp. l.
Vegetable oil (for sauce) - 100 g
Vinegar (wine) - 1 tsp.
Pepper (freshly ground)
This is a fresh salmon fillet that sits on an icy table in my garden.

Cut the fillet into two equal parts. For lightly salted fish, you will need 10% salt of its weight, i.e. 100 g and 50 g of granulated sugar. Mix sugar and salt. Rub the pieces on both sides.

Taking care not to touch the white part, remove the zest from the lemon and orange.
Finely chop the dill along with the stems. Stir in dill, zest and add pepper.
This is “Aquavit” - “water of life”. Almost the same vodka, but infused with caraway seeds, St. John's wort and other herbs. Produced mainly in Norway and Denmark.

Either horns or a bottle were placed in the frame!

Now let's get to the fish. Each side will receive such a “feather bed”. We’ll also “sprinkle” aquavit on top (or whatever you have in your bar), about a teaspoon on each side..
Let's take a deep glass or ceramic form (not metal) and start laying everything out in layers: a layer of dill, then fish skin-side down, a layer of dill, fish skin-side up, a layer of dill.
Place a plate on top and press down with a weight. Place in the refrigerator for 12 hours.
This is what the fish looks like after 12 hours. A liquid has come out - brine (do not drain it). Turn the pieces over and put them in the refrigerator for another 12 hours.
If your fish is fresh, after 12 hours you can try it by wiping a small part with a damp cloth. If it seems that there is not enough salt, add a little salt.
So I had a picnic on the ice floe. A very tender fish, but not yet “ripe”.
Or you can squeeze the juice from lemon and orange, add onion and marinate for 3-5 minutes, no more, otherwise the fish will become stale.

The result will be such pink gluttony! Try it, it's interesting!
After 24 hours, remove the fish, wipe with a damp cloth, do not wash!
Cut with a thin knife.

You can prepare a traditional sauce by mixing mustard, sugar (1 tsp), vegetable oil (not olive), vinegar and chopped dill. If you don't have Dijon mustard, use regular mustard and add a little honey.

And this is what lightly salted salmon looks like after 24 hours of salting with dill and zest. He had no equal on the festive table!

Lamb with cabbage and pepper
Ingredients for "Lamb with cabbage and pepper"

Lamb – 1/2 kg
Cabbage - 1 kg
Flour - 40 g
Margarine - 50 g
Salt (to taste)
Peppercorns - 1 tsp.

Recipe "Lamb with cabbage and pepper"

Cut the meat and fry, add water, add salt and simmer covered until cooked.
Then remove the meat from the sauce.

Cut the cabbage into pieces and simmer in meat sauce until cooked. Then remove the cabbage from the sauce and mix with the meat.

Add flour, salt and pepper to the sauce, pour in 2-3 tablespoons of water, stir, bring to a boil and pour over the meat and cabbage. Bake the mixture in the oven for 20 minutes.

Garnish the dish with boiled potatoes
http://www.povarenok.ru/recipes/show/25847/

Ingredients for "Rice flette"

Rice (round) - 150 g
Cream (33%, for whipping) - 200 ml
Granulated sugar - 1 tbsp. l.
Vanilla sugar - 1 tsp.
Almonds (finely chopped) - 1 handful.

Cook round rice in water. I cooked it in a double boiler, in the microwave. Add granulated sugar and vanilla sugar to warm rice.
Then add chopped almonds. My pieces turned out larger.
Whip the cream.
Gently mix the rice with the cream and you're done.
This dessert is served with jelly or liquid jam.
In our case it is currants.

The dessert turns out airy and light. With sour jam - just right!
5:01 12/13/09 published
yulenka
http://www.povarenok.ru/recipes/show/36787/

Catfish cutlets

published on 11/13/09
Operetta
Ingredients for Catfish Cutlets

Fish fillet (catfish, sole, halibut) - 700 g
Potato starch - 3 tsp.
Onions (the original uses chives) - 1 pc.
Garlic - 1 tooth.
Milk – 50 ml
Salt (to taste)
Pepper (to taste)

Finely chop the fish fillet so that the pieces are half a centimeter long. Add finely chopped onion and garlic there on a fine grater. Add starch, milk, salt and pepper, stir everything thoroughly and very carefully. Heat a frying pan with plenty of vegetable oil, spoon out the cutlets and fry until browned on each side. Serve with sour cream.
http://www.povarenok.ru/recipes/show/35072/

Norwegian glag for adults and children

published on 11/19/09
Leena
Ingredients for "Norwegian lager for adults and children"

Dry red wine (or semi-dry) - 0.5 l
Herbs (dry, thyme, peppermint, lemon balm, lemon balm, oregano)
Vodka – 40 g
Cognac (or any strong liqueur) - 40 g
Star anise (or anise) – 4 pcs.
Ginger
Cloves - 10-15 pcs.
Korza (in sticks) - 1-2 pcs.
Nutmeg
Cardamom (in pods) – 10 pcs.
Orange zest
Orange juice – 0.5 l
Honey - 1-2 tbsp. l.
Sugar - 2 tbsp. l.
Sample set of products. Of course, the proportions can vary depending on your preferences.

According to legend (see below) and numerous recipes for glög, the herbal infusion should be prepared in advance so that the herbs infuse and give a good color and aroma. They need to be brewed at least an hour before preparing the drink. Pour boiling water over the herbs (0.5 liters per 6-7 tablespoons of dry herbal mixture), add a few thin pieces of ginger, put on low heat, bring to a boil and set aside. Cover with a lid and strain before mixing with wine.

Divide all the spices into 2 parts - one for an adult alcoholic drink, the other for a children's drink. From gauze folded in 2 layers, cut out 2 small squares (10x10 cm) and put our spices in them (break a cinnamon stick, and grate a small part of the nutmeg on the tip of a knife).

Tie the squares into a knot. We will put these bags into heated drinks.
To prepare alcoholic glög, pour wine, a glass of vodka and cognac into a saucepan, combine with filtered herbal infusion and throw in a bag of spices. We put the mixture on fire and bring it to 90 degrees (do not let it boil!). Then reduce the heat to a smoldering state and leave the fire to simmer for 40 minutes.
At the end, before serving, add honey and sugar if desired.

To prepare baby glög, do the same with juice. Throw in a bundle of spices, bring to a boil, but do not boil. Reduce the heat and simmer for a long time so that the drink absorbs the aromas.

It is customary to serve hot glög with raisins and almonds or peanuts.

To decorate the table, I used a candlestick made of ice as a symbol of the Norwegian Christmas cold and homely warmth. You can freeze jewelry, rose hips, cranberries, pine cones, pine needles, and candies in it.
At Christmas and New Year, Norwegians drink punch of their own recipe - gleg. It has another name - "grandmother's broth."
The history of the drink goes back to the old days. Every winter, grandmothers prepared a decoction of herbs so that their grandchildren would not get sick in cold weather. One day, on the tenth day of the Happy Winter Hunt celebration, when all the alcohol in the house had run out, the father of the family came across his grandmother’s decoction. He decided to add a little mash there, and “sentenced” him with pleasure. When, after a couple of mugs, he could not get up from the sunbed, his wife also decided to try what her husband was doing to amuse himself. Finding the drink not very strong, she added cane vodka, which her older brother obtained during his campaigns in the southern countries. This is how the entire Norwegian family celebrated until spring. The drink gradually spread throughout the country and became the most popular during the cold, but very cheerful (not without the participation of gleg) Christmas days! Cunning Scandinavians pour lager into heated mugs made of soapstone - they retain heat for a long time. And before trying a hot drink, they simply inhale its aroma.

Salad "Goldfish"

Fish (red, preferably salmon or trout) - 200 g
Tomato – 2 pcs.
Salad (bundle) – 1 piece
Cucumber – 2 pcs.
Egg (boiled) - 2 pcs
Mayonnaise

Recipe "Goldfish Salad"

Place on a dish in layers: finely chopped lettuce, finely chopped egg (first the white, then the yolk), grated cucumber, finely diced tomato. Coat the top with mayonnaise and place the diced fish on it in a thick layer. Garnish with olives and herbs. Bon appetit!

The harsh northern country can boast of many substantial first and second courses, but a tourist with a sweet tooth will have a hard time here. No, you can find desserts in Norway, but they will either be copied from European ones, or they will be so simple and monotonous that they will not cause any desire to try them. Still, some sweet recipes from Norwegian cuisine are worth a traveler's attention.

Severe northern traditions

The basic principles of Norwegian cuisine, which also extend to its sweet part, are that all dishes must be filling and high in calories, so that after eating, a person can lead an active lifestyle for a long time, not freeze and forget about food for at least half a day.

In addition, most traditional Norwegian desserts are designed so that fresh fruit cannot be used - the northern summer is very short. Therefore, the recipes include jams, jellies, juices and nuts.

Norwegian sweets recipes

The main dessert served at the holiday table in every home is rice cream. Its recipe is simple, and both adults and children like the airy and sweet result. Of course, every housewife has her own secrets, but in a traditional dish they mix boiled rice, cream, sugar and ground almonds. After whipping all the ingredients, pour the sour jam over the cream and serve.

Another traditional holiday dish is nut cake, which is prepared without flour and can replace a full three-course meal in terms of calories. Egg yolks, sugar, nuts, custard and cracker crumbs form the base for this cake, and the unexpectedly delicate result can be stored for three days and is still incredibly delicious.

No less popular are apple casseroles, which contain crackers and jam, buns with cinnamon and vanilla sugar, as well as pies with fruit fillings. Desserts also include swelle - pancakes with various fillings, as well as wafer rolls with cream, which Norwegian housewives prepare for children for school.

And the most unusual sweet dish here is one of the varieties of goat cheese, which in taste and color resembles boiled condensed milk and is served for breakfast instead of chocolate paste.

The few Norwegian desserts are good primarily because they are nutritious and tasty. Yes, they will seem primitive to many Europeans, but the inhabitants of the northern country themselves will not exchange their artless cooking for any culinary delights.

What is amazing about Norway's national dishes? The gastronomic history of the country is rich in distinctive delicacies, because Scandinavian chefs have surprised travelers since ancient times with the unusual palette of tastes of the developed complexes of dishes. This article contains ten of the most authentic recipes from an overseas country.

Røkt Laks - smoked salmon. Exquisite party classic

Salmon is a staple when it comes to the Norwegian diet. The long coastline and many fjords produce enough seafood to feed both the indigenous people and millions of tourists.

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

Norwegian traditions. How to cook fish correctly?

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

Products used:

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

Cooking process:

Prepare the fish fillet. Clean the skin well and remove the bones with pliers.
Mix salt, sugar and pepper in a bowl.
Pour half the spice mixture into a glass tray measuring approximately 22 x 30 centimeters and add the dill.
Place the fillet on top, season with the remaining salt and dill.
Cover the container with cling film and place in the refrigerator for three to four days. Turn the fish over every day.

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

Tørrfisk - a fresh-dried variation of the usual dish

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

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

Cooking process:

Boil potatoes in salted water for 12-18 minutes.
Rinse the prepared tubers under running water, crush with a fork and add a mixture of olive oil and lime juice.
Coat the fish fillet with mayonnaise and fry in a frying pan on both sides until golden brown.

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

Kjøttboller - Scandinavian meatballs

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

Products used:

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

Cooking process:

Place dry ingredients in a medium bowl (cornstarch, flour, paprika, salt, pepper, ginger and nutmeg).
Pour in the milk and whisk until there are no lumps left.
Add meat, mix the products until completely homogeneous and a sticky mass forms.
Heat a frying pan, add a little olive oil.
Form meat balls with your hands or a spoon and fry in a frying pan for 2-3 minutes on each side.

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

Add the meatballs. Authentic Scandinavian style gravy

The thick sauce will help reveal the culinary potential of meat balls, color the routine palette of flavors, adding new elements of spicy aftertastes to the rich aroma.

Products used:

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

Cooking process:

Melt butter in a medium saucepan.
Add flour and onion powder, stir until dry ingredients are completely dissolved. This will take 8-10 minutes.
Reduce heat, add water, stir vigorously.
Add bouillon cubes and the sauce will gradually thicken.
Reduce heat and simmer gently for 7-10 minutes until smooth.

At the final stages of preparing the gravy, add cream and stir gently. The aromatic sauce will also harmoniously emphasize the taste of mashed potatoes and stewed vegetables.

Fact or fiction: rotten fish is the national dish of Norway

Scandinavians are truly lovers of culinary delights. Rakfisk is a gourmet delicacy today, but in the old days, poor Norwegians were saved by this dish. The fish was soaked in airtight barrels with water and salt for three months.

Preparing an unusual delicacy at home is problematic, since the process must be carried out carefully and professionally. To get used to the taste of rakfisk, chefs advise trying the fish with sour cream and chopped onion rings.

Krumkaker - the quintessential Norwegian cookie

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

Products used:

250 g sugar;
230 g melted butter;
230 g flour;
8-10 g ground cardamom;
4 eggs.

Cooking process:

Beat the eggs and sugar until fluffy and the mixture is pale yellow.
Add melted butter and crumbly ingredients.
Place the dough in the refrigerator for 18-26 minutes.
Bake the dough until it turns golden brown.
Form the warm mixture into cones.

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

Smalahove. Christmas traditions of the northern peoples

Lamb's or sheep's head is another unusual component of Norwegian culinary customs. 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 consumed in the western regions, smalahove has now become a common foodie favorite.

The animal's brain is removed, the head is seasoned with salt, and then air dried. The original product is then boiled until tender and served with mashed potatoes.

Norwegian cuisine is a delight for fish gourmets. After all, Scandinavian chefs work real miracles with fish. However, for everyone else there is a dish to suit everyone’s taste. Let's find out what is rich in the national cuisine of Norway.

Herring in apples

And all kinds of Norwegian snacks are filling and rarely do without your favorite herring. Peel two small herrings and cut into small pieces. Cut 1 head of red onion into half rings. Chop a couple of medium apples and 1 pickled cucumber. Combine all the ingredients in a salad bowl and season them with 2 tbsp sauce. l. vegetable oil, 1 tbsp. l. mustard and 1 tsp. 3% vinegar. To finish, decorate the dish with slices of boiled eggs and herbs. By the way, for a festive family dinner you can serve this salad in the form of tartines.

Brutal cheese

Speaking of snacks, we cannot fail to mention the famous Norwegian Brunost cheese. To prepare it, take 1.5 liters of fresh curd whey. If it is old, the cheese will turn out sour. Boil the whey to 500 ml, stirring continuously with a wooden spatula. Add 250 ml of heavy cream, 2 tbsp. l. butter and cook until thick. The mass should turn brown. The longer we simmer it, the richer the color will be. Beat the cheese mass with a blender, fill the silicone molds with it and put it in the refrigerator. The cheese will be hard but pliable. We cut it into thin slices, put it on crispy bread and treat it to our loved ones.

Northern salmon

Norwegian salmon is eaten in any form in its homeland. We suggest preparing gravlax - marinated lightly salted salmon. Cut fillet weighing 1 kg in half, grease with 2 tbsp. l. cognac and olive oil. Chop a bunch of dill, add lemon zest, black pepper to taste and 2 tbsp. l. sea salt. Place this mixture between two pieces of fillet and wrap in foil. Place this “sandwich” under a press in the refrigerator for 12 hours. Then we swap the pieces of fish and marinate for another 12 hours. Blot the finished salmon with a napkin and cut into slices. To give gourmets a special treat, serve the sauce with 2 tbsp. l. Dijon mustard, 1 tsp. sugar, 2 tbsp. l. oil and 1 tsp. wine vinegar.

Captivating salmon

Another fish hit is Norwegian salmon soup. We make the usual frying from an onion and medium carrots. Scald 4 tomatoes with boiling water, remove the skin, cut the pulp into cubes and add to the frying. Simmer the vegetables for 3 minutes, fill them with 1⅓ liters of water and add 4 diced potatoes. The mixture should boil for 10 minutes, after which you can add 400 g of salmon, also cut into cubes. Next, pour in 500 ml of heated 20% cream and cook the soup for another 5 minutes. All that remains is to sprinkle it with chopped dill and let it brew under the lid for 20 minutes. You don’t have to invite your household members to the table - they will be brought in by the unique aroma.

Sailor's Joy

Despite the boundless love of Scandinavians for Norwegian fish, meat dishes did not go unnoticed. A striking example of this is siemansbiff, also known as naval meat. Cut beef pulp weighing 400 g into portions, beat, coat with mustard and fry on both sides. Brown 2 onions in half rings and 4 potatoes in cubes in 90 g of bacon. Place the beef on the bottom of clay pots and cover with vegetables. Don't forget to season each layer with salt and pepper. Pour 400 ml of meat broth into the filling, cover the pots with lids and simmer for 30 minutes. In this form we will serve the meat to the table to the delight of home meat eaters.

Lamb in the bush

Lamb often appears in Norwegian recipes. One of the signature dishes is lamb with cabbage. Coarsely chop 500 g of meat (if the meat is on the bone, then use it together), fry until golden brown in butter, pour in ½ cup of water, salt and pepper, simmer until almost done. Take out the meat and simmer 1 kg of coarsely shredded cabbage in the same frying pan. Then we transfer it with the lamb into a heat-resistant form. Mix the juice in a frying pan with 40 g of flour, add a pinch of salt and pepper. Simmer the sauce until thick and pour it over the lamb and cabbage. Bake the dish for 20 minutes at 180°C. For the hungriest members of your household, you can supplement it with boiled potatoes.

Sweet intricacies

National dishes of Norway cannot be imagined without. Mix 50 ml milk, 1 tsp. sugar, 1 tsp. yeast, let it rise. Separately combine 600 g of flour, 200 ml of milk, 80 g of sugar, egg and ½ tsp. ground cloves. Add the appropriate yeast, 60 g of butter into the mixture and knead the dough. For the filling, mix 60 g butter, 3 tbsp. l. sugar and 2 tbsp. l. cinnamon. Roll out the dough into a layer, grease half with the filling and cover with the other half. We cut the layer into strips of 3 cm, twist them into flagella and make something like knots. Place the buns on a baking sheet and bake for 20 minutes at 200°C. Complete the treat with berry juice, and the children will gobble it up in no time.

We hope that these dishes will please you and your loved ones, and some of them will add to your collection of favorite recipes. Bright delicious discoveries and bon appetit!

Norway was once considered a provincial country and to some extent envied other countries that could afford a variety of culinary experiments. Norwegian cuisine is quite distinctive and unique, since it was formed in the conditions of the country's inaccessibility and harsh climatic conditions. Let's figure out what makes Norway's cuisine interesting, what dishes are worth trying and bringing back from your trip.

Features of national Norwegian dishes

We can say that Norway has made a culinary revolution, thanks to which today local residents are proud of their national culinary traditions. Of course, the main diet of Norwegians is fish and seafood dishes. However, be prepared for the fact that the taste of herring in Norway is unusually sweet.

The attitude towards food in the country is simple - it is a way to get energy. However, special attention is paid to the quality and composition of products, often without paying attention to culinary delights. Norway is one of the few countries, and perhaps the only one, where oatmeal with sour cream is served as a delicacy on the holiday table.

The culinary revolution occurred primarily due to the rapid economic growth in Norway and the well-being of its inhabitants. Environmentally friendly products have become an absolute advantage.

The essence of Norwegian national cuisine lies in the peculiarities of farming. All pastures for grazing goats and sheep are located far from cities and are located in ecologically clean areas. Climatic conditions and fairly low temperatures make it possible to grow food without the use of pesticides. Farms operate under strict laws that regulate livestock farming. And, of course, the pride of Norwegians is the seas and oceans that wash the country’s shores and are rich in fish and seafood.

Glamat Festival

The country regularly hosts culinary festivals, where you can appreciate the entire palette of tastes from different regions of Norway. Most popular festivals:

Glamat;
Gusto;
Tröndeshk.

Good to know! In stores, most of the products are locally produced, primarily cheeses, dairy products, baked goods and meats. Beer is produced in local breweries.

Meat dishes

What do they eat in Norway? First of all, this is lamb, since this type of meat is recognized as one of the best in the world. The meat is tender, and the dishes made from it are juicy. The animals eat a mixture of wild herbs and drink only clean water, thanks to which the meat is of exceptional quality.

It is important! The main principle of environmentally friendly animal husbandry is the use of the entire carcass in cooking without waste.

Smalakhovo

Popular meat dishes in Norwegian cuisine:

Fenalor – dried leg of lamb;
Pinneschet - lamb ribs cooked in brine, this is a festive dish traditionally served at Christmas;
Smalakhove - sheep's head.

Norwegian game

If you come to Norway, be sure to try the game that is typical for this area.

Deer fillet with vegetables

Elk. In the Scandinavian country, they cook moose meat absolutely amazingly.
Reindeer. The number of these animals is 250 thousand. Venison is considered a dietary and incredibly tasty meat.
Deer. The number of deer in the local forests exceeds the number of the local population, so it is not surprising that venison is prepared in a wide variety of ways.
Partridge. Hunters try to catch these birds, since the bird's breast is very tender, and other parts have a characteristic taste of game.

Fish and seafood dishes

It is impossible to imagine the national cuisine of Norway without fish dishes.

Trade in fish and seafood was carried out by Norwegian merchants already in the 12th century. Today Norway is considered the second country in the world in exporting fish products. The water in Norway is particularly clean and fresh, thanks to which the fish acquires a special taste.

On a note! If you want to try national dishes made from the best fish, it is better to visit a fish market or restaurant in a coastal city in the country. In many cities you can catch fish yourself.

National fish dishes of Norway:

Rakfisk

Törrfisk is a cured teska, this dish is best tried in the northern regions of the country, for example, on the Lofoten Islands;
Rakfisk is fermented trout. The dish can only be tried by brave tourists who will not be put off by the strong, peculiar smell of fish stored in barrels for 3 to 6 months. Basically, rakfisk is a Norwegian dish made from rotten fish, but if you say that the fish is fermented, then it will be easier to taste it.
Meulier is a national dish of assorted boiled cod, caviar and liver;
In the southern regions of Norway, crabs and mussels are excellently prepared.

Norwegian cheeses

It is likely that some types of cheese will soon become popular throughout the world. There are quite a lot of cheese production in Norway, where they prepare a product that can satisfy the tastes of the most demanding gourmets. The secret to the quality of Norwegian cheese is high-quality milk and the special nature of Norway.

Brunost cheese

The most popular and exotic cheese in Norwegian cuisine is Brunost. It has a pleasant brownish-yellow hue. This is a caramelized cheese made from whey. The taste is reminiscent of slightly salty boiled condensed milk. It is often served for dessert.

Norwegian producers prepare all types of cheese that are popular in the world. Some manufacturers are experimenting with the recipe and offering new, original varieties of cheese.

Norwegian desserts

Swelle pancakes

Traditionally, when asked what food to try in Norway, they recommend baking. A variety of muffins, casseroles, pies filled with berries and fruits. Cinnamon, honey, and vanilla are also used.

The most common dessert in Norwegian cuisine is swelle pancakes with various fillings and wafer rolls filled with vanilla cream.

Ryse cream with jam

A traditional holiday sweet dish is rice cream; adults and children love it. Every home has its own secret recipe for making it. According to the traditional recipe, you need to boil the rice, mix with almonds, add cream, sugar to taste and beat thoroughly. The dish is topped with berry jam.

Another dessert for the holiday is nut cake. There is no flour in his recipe, but the calorie content of this dish is easily comparable to the calorie content of a full multi-course meal. The basis of the dessert is nuts, crushed cookies, sugar, eggs and cream.

Traditional drinks

Their favorite drink is coffee, but Norwegians love herbal infusions and milk drinks just as much. Apple drinks flavored with honey are also prepared.

Line Aquavit

As for alcoholic drinks, the most popular are beer, whiskey, gin, and liqueurs. If we talk about an alcoholic drink that is unique to Norway, it is ligne aquavit. Translated, the name means living water. This is moonshine made from potatoes with the addition of spices. The main feature is that moonshine is placed in oak barrels and transported from the southern hemisphere to the northern, then again to the southern. During this time, moonshine absorbs the oak aroma, acquires a special taste and a yellowish tint. The label for the bottle must contain information about the ship that transported the drink. Use it slightly warm.

What products to bring from Norway

Five dishes you need to try

The peculiarity of Norwegian cuisine is its seasonality - some dishes are prepared in the spring, while others are intended for the cold season. For example, the main New Year's dish is frozen pizza; for the residents of Norway, this dish is like Olivier salad for us.

The most interesting dishes of Norway

Norwegian cuisine is distinctive and original, undoubtedly deserving close culinary attention, since it is based on healthy and high-quality products.

How delicious Norwegian food is for a person who is accustomed to Slavic dishes - watch the video.