5 of the best things to eat

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This iconic and beloved ‘brown’ Nor­we­gian cheese is sweet and nutty with a hint of caramel. Lighter vari­a­tions are made with cow’s milk, while other types add goat’s milk to the mix.


These salted and cured lamb ribs are hung to dry for weeks be­fore be­ing cooked for the Christ­mas Eve meal. They’re al­ways served with sides of mashed swede and boiled pota­toes.


The quin­tes­sen­tial party cake for any oc­ca­sion, mounds of whipped cream, jam and, some­times, cus­tard are sand­wiched be­tween lay­ers of vanilla sponge. Some are also cov­ered with a thin layer of marzi­pan.


Prob­a­bly the most recog­nis­able of Nor­we­gian flat­breads, lefse is made from a base of potato and flour, or just flour. There are many types across the coun­try, from thick to thin, and fill­ings vary (but­ter, sugar and/or cin­na­mon is the norm).


The term ‘gravlaks’ trans­lates to ‘buried salmon’, de­rived from the tra­di­tional method of pre­serv­ing fish by bury­ing it in the sand. Now, it’s cured un­der re­frig­er­a­tion be­fore turn­ing into the or­ange-pink, dill-in­fused del­i­cacy we know to­day.

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