5 of the best things to eat
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.