Multekrem - Dessert made of cloudberries and whipped cream.

Nydelig og lettlagd dessert til for eksempel jul- eller nyttårsaften.

Tørrfisk (stockfish) - Stockfish is unsalted, dried fish. Cod is the most common fish used in the production of stockfish, whilst other white fish, such as pollack, haddock and ling, are used to a lesser degree.

Tørrfisk (stockfish) - Stockfish is unsalted, dried fish. Cod is the most common fish used in the production of stockfish, whilst other white fish, such as pollack, haddock and ling, are used to a lesser degree.

Brunost - Brown cheese with a sweet, yet somewhat sharp flavour with notes of caramel. It is traditionally cut into wafer thin slices with a cheeseslicer and eaten on bread, toast or crisp bread. The cheese is also used in sauces to go with game and venison, often together with juniper berries, and gives such sauces a more subtle, caramel taste.

Brunost - Brown cheese with a sweet, yet somewhat sharp flavour with notes of caramel. It is traditionally cut into wafer thin slices with a cheeseslicer and eaten on bread, toast or crisp bread. The cheese is also used in sauces to go with game and venison, often together with juniper berries, and gives such sauces a more subtle, caramel taste.

Aquavit - Norway's national drink. It is a potato-based spirit flavoured with herbs such as caraway seeds, anise, dill, fennel and coriander.

Nordic Forum: Aquavit Tasting Event – Norwegian American Chamber of Commerce

Rømmegrøt - Porridge made from natural sour cream. Served with butter, sugar and cinnamon.

Rømmegrøt, a sour cream porridge, is a traditional part of Norwegian Midsommer celebrations. If you can't make it down to Poulsbo for our Midsommer, here's a recipe you can try at home.

Reker - Eat shrimps Norwegian style: Peel them yourself, pile them on white bread, squeeze fresh lemon juice and mayonnaise on top, and sprinkle with dill.

Norwegian Smoked Salmon, Shrimp & Caviar Open-Faced Sandwich from Scandinavian Today Cooking Show

Norwegian salmon - Norway’s long coastline and many fjords, with cold, clean water, make Norway one of the world’s biggest exporters of fish. Not only is there a lot of fish, it is also of very high quality. Fish grow more slowly in cold water and their flesh develops a firmer structure with more flavour than fish in warmer waters. The Norwegian salmon’s distinct and delicate flavour makes it an excellent basis for attractive and tasty dishes, whilst at the same time satisfying the rigorous…

- Ever eaten Norwegian salmon given a desi twist in flavour? How about having Amritsari tawa salmon or Norwegian salmon kebab with coriander yoghurt

Fenelar - Cured and seasoned leg of a lamb.

Food and drink you should try whilst in Norway - Fårikål, lamb simmered with cabbage and whole peppercorns, is a typical autumn dish in Norway - Photo: Opplysningskontoret for kjøtt/matprat.no

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