Norway

A festive Norwegian celebration cake of light egg-foam sponge layers soaked in sugar syrup, filled and frosted with softly whipped cream, fresh strawberries, and vanilla custard.

Norway's national dish: bone-in lamb layered with wedged white cabbage and whole black peppercorns, slow-braised in water until the collagen dissolves into a clear, deeply savory broth.

Fiskekaker are pan‑fried Norwegian fish cakes made from ground white fish and mashed potato, typically served with béchamel sauce and boiled vegetables.

A cream‑enriched fish soup featuring white fish fillets, leeks, carrots and often potatoes, seasoned with bay leaf and thyme, served hot as a hearty main course.

Raw Atlantic salmon dry-cured in a salt-sugar-dill mixture for 48–72 hours, then sliced paper-thin and served cold with a sweet mustard-dill sauce.

Kjøttkaker are large Norwegian pan-fried beef patties seasoned simply with nutmeg and ginger, simmered or served in a brown gravy with boiled potatoes and stewed cabbage.

Cod that has been split, heavily salted, and dried hard so it keeps without refrigeration, then desalted and cooked into a meal.

A single slice of buttered dark rye bread topped open-faced with cured fish, shrimp, cold meats or eggs and finished with garnishes, eaten with a knife and fork.

A thin Norwegian waffle cookie baked in a patterned iron and immediately rolled into a cone or cylinder while warm.

Lapskaus is a thick Norwegian hash-stew of meat (often leftover or salted) simmered with potatoes and root vegetables until it breaks down into a soft, spoonable mass.

Lefse is a soft Norwegian flatbread made chiefly from mashed potato and flour, rolled paper-thin and cooked on a dry griddle, usually eaten spread with butter and sugar.

A traditional Scandinavian dish of dried stockfish — typically cod or ling — reconstituted through sequential lye-soaking and prolonged cold-water rinsing, which transforms the desiccated flesh into a translucent, gelatinous mass that is then gently baked or poached and served with butter or cream sauce.

Multekrem is a Norwegian dessert of Arctic cloudberries gently folded into lightly sweetened whipped cream.

Salt-dried, optionally cold-smoked lamb ribs from Norway that are rehydrated by long soaking and then steam-cooked elevated above water on birch sticks until deeply tender.

Rakfisk is a traditional Norwegian dish of freshwater trout that is dry‑salted and cold‑fermented for several months, then served raw as a chilled delicacy.

A dense Norwegian boiled dumpling made primarily from raw grated potato (often with some cooked potato and flour), traditionally served with salted and cured meats and root vegetables.

A cold Norwegian dessert of cooked rice porridge folded with sweetened whipped cream and served with warm red berry sauce.

A Norwegian pickled-beetroot salad served as a tart-sweet condiment on the cold table and beside meats.

A thick Norwegian porridge made from sour cream and wheat flour, simmered until the fat separates, and served warm with sugar and cinnamon.

A Norwegian spiral-rolled enriched yeast bun scented with cardamom and filled with cinnamon-sugar butter, iconic to Bergen.

A traditional Western Norwegian dish of a whole salted, sometimes smoked and dried sheep's head, boiled or steamed and eaten in its entirety.