NORWAY - Scandinavia - page 461

Norwegian Cuisine
Traditionally Norwegian cuisine doesn't rank very high in terms of ex-
citement value. But the typical diet of meat, fish, and potatoes is now
evolving to incorporate more diverse products, and the food here is stead-
ily improving. Fresh produce, colorful markets, and efficient supermar-
kets abound in Europe's most expensive corner.
In this land of farmers and fishermen, you'll find raw ingredients like
potatoes, salmon, or beef in traditional recipes. Norway's national dish is
Fårikål , a lamb or mutton stew with cabbage, peppercorns, and potatoes.
It's served with lingonberry jam and lefse —a soft flatbread made from
potatoes, milk, and flour. This dish is so popular that the last Thursday
in September is Fårikål day in Norway. Norwegian grandmothers prepare
this hearty stew by throwing together the basic ingredients with whatever
leftovers are lying around the kitchen. There's really no need for a recipe,
so every stew turns out differently—and every grandma claims hers is the
best.
Because of its long, cold winters, Norway relies heavily on the harvest-
ing and preservation of fish. Smoked salmon, called laks , is prepared by
salt-curing the fish and cold-smoking it, ensuring the temperature never
rises above 85°F. This makes the texture smooth and almost raw. Bacalao
is another favorite: salted and dried cod that is soaked in water before
cooking. You'll often find bacalao served with tomatoes and olives.
Some Norwegians serve lutefisk around Christmas time, but you'll
rarely see this salty, pungent dish on the menu. Instead, try the more
pleasant fiskekake , small white fish cakes made with cream, eggs, milk,
and flour. You can find these patties year-round. For a break from the
abundance of seafood, try local specialties such as reindeer meatballs, or
pork-and-ground beef meat cakes called kjøttkaker . True to Scandinavian
cuisine, kjøttkaker are usually slathered in a heavy cream sauce.