Sild og poteter is a traditional dish originating from Norway. The dish is usually made with a combination of herring fillets, potatoes, pickled and sliced beets, onions, butter, dill, and sour cream. The herring fillets are placed on a platter and garnished with sliced beets and sliced onions.
The combination is topped with sour cream and dill sprigs, and it's then served accompanied by boiled buttered potatoes sprinkled with dill. The dish is especially popular during summer.
Sake nigiri sushi is a Japanese type of nigiri sushi, with origins in Norway. It consists of hand-pressed sushi rice that's topped with slices of salmon. The dish has a soft texture and a clean finish that makes it good for sushi newcomers, although the flavor can be a bit fishier than maguro (tuna) nigiri sushi.
Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.
Stekt fisk is a traditional fish specialty that is made by braising seasoned and floured fish fillets in melted butter. Although it usually features smaller fish varieties, this dish can be prepared with various types of fish. With a slightly crispy crust on the outside, the tender pieces of fish are typically drizzled with the braising sauce before serving, and they are usually paired with some creamed peas or creamed carrots and boiled potatoes on the side.
Sursild is a Norwegian pickled fish delicacy that is traditionally consumed during the winter holiday season, particularly on Christmas. The dish is usually made by combining slices of salted herring, onion slices, and a variety of spices such as allspice, black peppercorns, and mustard seeds in a jar, which is then filled with a boiled vinegar-based mixture.
A common breakfast meal, the pickled fish is usually consumed with slices of fresh bread, smeared with butter, and topped with onion slices, or with a side of boiled potatoes as a part of a large dinner. In Norway, jars of pre-made pickled herrings are also sold in numerous supermarkets in the country.
MAIN INGREDIENTS
Bergensk fiskesuppe is a traditional fish soup originating from Bergen. Although there's an ongoing debate about what should be in the soup, it often contains pollock or salmon, pickled purslane, vegetables such as onions, carrots, leeks, and celery, sour cream, vinegar, salt, pepper, sugar, and traditionally, but rarely in practice - the bones of young saithe.
Alternatively, the bones of haddock or cod are also acceptable for making the fish stock. Fish balls are sometimes also added to the soup. Before serving, Bergen fish soup is topped with a dollop of sour cream. If desired, garnish the soup with chives and serve it with crusty bread on the side.
MOST ICONIC Bergensk fiskesuppe
Persetorsk is a traditional fish dish originating from Bergen. The dish is usually made with a combination of cod, sugar, salt, dill, bacon, and a sauce consisting of shallots, green peas, crème fraîche, vinegar, and dill. The cod is pressed for a long time in a solution of sugar and salt, and the fish is then cut into pieces and fried in bacon fat until the skin becomes crispy.
The fried pieces of cod are served on a plate and the sauce is poured over it. The dish is traditionally served with munavoi, a mixture of hard-boiled eggs and butter.
MOST ICONIC Persetorsk
Plukkfisk is a traditional fish dish originating from Norway and it's especially popular in coastal settlements of Western Norway. The dish consists of potatoes, pieces of fish, and onions cooked in a bechamel sauce. Cod is traditionally used, but some people like to use pollock instead.
There are many variations on the dish, but it's usually made with a combination of cod, potatoes, onions, leeks, chives, butter, salt, white pepper, bacon slices, and bechamel sauce (butter, flour, milk, nutmeg, salt, and pepper). Once done, plukkfisk is often topped with crispy bacon, and the dish is served with a flatbread on the side.
MAIN INGREDIENTS
Fiskeboller, literally meaning fish balls, is a classic Norwegian dish made from minced white fish, flour, eggs, and milk. A hearty dinner staple for most Norwegians, fiskeboller are typically served in thick white sauce along with steamed vegetables, usually carrots, and boiled potatoes.
Since they resemble dumplings, they are also commonly referred to as fish dumplings and are typically made from cod, haddock, or pollock. Eaten on their own, the fish balls have a very mild, almost bland taste, which is why a favored version calls for the addition of curry powder and shrimp to the plain béchamel sauce for an exotic twist to the dish and a more pleasing flavor.
Lutefisk is a Scandinavian dish made from dried whitefish that's been treated with lye, resulting in the fish having a gelatinous consistency and often, depending on the type of whitefish, a very strong, pungent odor. Both the Swedes and the Norwegians claim the dish as their own, but lutefisk is also prepared in Finland and in the United States, namely in the state of Minnesota, where it's predominantly consumed by Scandinavian immigrants.
After it's been cooked, the lye-treated fish is served with an array of side dishes. In Norway, it is typically served with boiled potatoes, mashed green peas, melted butter, and pieces of fried bacon, whereas a side of white sauce in combination with previously mentioned boiled potatoes and green peas is the traditional choice of Swedes and Finns.
MOST ICONIC Lutefisk
Jarlsberg torsk is a traditional fish dish originating from Norway. The dish is usually made with a combination of cod fillets, leeks, butter, tomatoes, Jarlsberg cheese, salt, garlic, milk, cream, and white pepper. The fish is cleaned, dried, and cut into pieces that are arranged in a greased baking dish.
It is seasoned with salt, pepper, and garlic. The leeks and tomatoes are sliced and arranged over the fish. The dish is topped with grated Jarlsberg, milk, and cream before it's baked in an oven until done. It's recommended to garnish the dish with chopped parsley or chives before serving and accompany it with potatoes or heavy bread for mopping up the sauce.
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