As you're getting ready for your Norway cruise, you'll only enrich your experience by doing research in advance. If that happens to be delicious, even better. Food is a big part of any culture, and Norway is no exception. Don't be intimidated by tales of fermented fish, either - the food from Norway is really good, as you'll find out on your cruise. Often, it's made with fresh local ingredients and is really quite simple. You will learn just what that does for food quality when you visit the country. If you want to start experimenting beforehand, though, there are many recipes you can make, ranging from crepes to Christmas cakes. However, it may be wisest to start with the staples. Here are two of our favorite Norwegian recipes for you to try at home:
This recipe, from Norway-Hei.com, is for a salmon delicacy that Norwegians and others all over the world enjoy. Serve it with a mustard sauce known as senneps saus in Norwegian or Hoffmester saus, and you'll have an authentic Norwegian treat.
- 2 salmon filets
- 2 bunches fresh dill
- ¼ cup coarse sea salt
- ¼ cup sugar
- 1 teaspoon pepper
- 1 lemon, juiced
First, put one of the salmon filets in a deep baking dish, skin side down. Cover the filet with fresh chopped dill. Separately, combine the rest of the ingredients and then sprinkle the mixture over the filet. Then, add the second filet atop the first like a sandwich, with its skin side up. Wrap the filets in plastic, then cover them with a board wrapped in plastic and weighted down with about 4 pounds of canned goods. Refrigerate the fish, turning it every 6 hours for three days. After this time, remove the fish from its sauce and scrape away any lingering seasoning. Finally, cut very thin angled slices of the fish and serve with mustard sauce and whichever garnishes you like.
This recipe is a great introduction to Norwegian preparations of fish, and doesn't demand quite the adventurous nature that something like lutefisk might.
The Sons of Norway have shared their recipe for lefse, a holiday treat that is delicious any time of the year. While the organization suggests you use an electric lefse griddle, you can probably get by with a plain old griddle, or even a pan. However, you'll almost certainly need the potato ricers that the recipe suggests.
- 10 pounds of peeled russet potatoes
- 1 pound of unsalted butter at room temperature
- 2.5 cups all-purpose flour
- Salt to taste
First, cut each peeled potato into two or three pieces. You'll then boil all of them in a big stock pot until they're tender - this might take several batches of boiling if you don't have a gigantic stock pot on hand. Then, rice all the potatoes into a bowl with your potato ricer. Put them in the fridge and let them chill overnight. The next day, take them out to let them warm up. Put about half the potatoes in a bowl, adding flour ¼ cup at a time and butter half a stick at a time. Knead the mixture - you're going to want something a lot like pie dough that forms into a ball and doesn't crack. Then, warm up your griddle, make little balls out of your potato mixture and roll out your lefse to ⅛-inch thick rounds. From there, cook on your griddle or pan until each side is brown. Eat it immediately or fold it into quarters and freeze it for up to three months.