A FOOD TRADITION
Norwegian Traditional Cuisine
A diverse national cooking tradition centered on preserved seafood, lamb, pork, potatoes, grains, dairy, and seasonal wild foods.
Dishes linked to this cuisine
25–36 of 40
Plukkfisk
A Norwegian fish dish made by combining cooked fish with mashed potatoes, onion, butter, and milk into a soft savory mash.
Rakfisk
Rakfisk is trout salted and fermented for an extended period, typically served cold with potatoes, onion, and sour cream.
Raspeball
A boiled Norwegian potato dumpling made from grated potato and flour, often served with salted pork or other traditional accompaniments.
Ribbe
Ribbe is a traditional Norwegian roasted pork belly or pork side seasoned with salt and black pepper.
Risengrynsgrøt
A traditional Norwegian rice porridge simmered with short-grain rice, cow milk, water, and salt.
Rømmegrøt
A traditional Norwegian sour-cream porridge thickened with wheat flour and served with butter and sugar.
Sandbakkels
Sandbakkels are Norwegian baked, crisp tartlet cookies traditionally made from a buttery sweet dough and often served plain or filled.
Seibiff med løk
Pan-fried saithe coated with flour and served with fried onions, often alongside potatoes.
Skillingsbolle
Skillingsbolle is a Norwegian baked cinnamon bun made from enriched yeasted dough with a buttery, sugary cinnamon filling.
Smalahove
Smalahove is a salted and cooked sheep's head, traditionally served hot with potatoes and rutabaga.
Sodd
A traditional Norwegian soup of meatballs and tender meat served in a clear broth with potatoes and carrots.
Suksessterte
A Norwegian almond meringue layer cake filled and topped with a rich yellow custard buttercream.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.