Delicious Norway: seven popular recipes
Norwegian cuisine is a delight for fish gourmets. After all, the Scandinavian chefs do wonders with fish. However, for everyone else there is a dish to taste. Let’s find out what is rich in the national cuisine of Norway.
Salads and all sorts of Norwegian snacks are rich and rarely do without your favorite herring. Two small herrings are cleaned and cut into small pieces. 1 head of red onion cut into half rings. Cut a couple of medium apples and 1 pickle. Combine all the ingredients in a salad bowl and season them with a sauce of 2 tbsp vegetable oil, 1 tbsp mustard and 1 tsp 3% vinegar. In the end, we decorate the dish with slices of boiled eggs and herbs. By the way, for a festive family dinner, you can serve this salad in the form of tarts.
Speaking of snacks, it is impossible not to mention the famous Norwegian cheese brunost. To prepare it, take 1.5 liters of fresh curd whey. If it is old, the cheese will turn sour. Boil the serum to 500 ml, stirring it continuously with a wooden spatula. Add 250 ml of heavy cream, 2 tablespoons of butter and cook until thickened. The mass should acquire a brown color. The longer we languish it, the richer the color will be. Beat the cheese mass with a blender, fill it with silicone molds and put it in the refrigerator. The cheese will turn out hard, but pliable. We cut it into thin slices, put it on crusty bread and treat your loved ones.
Norwegian salmon is eaten in any form at home. We offer to prepare gravlax-pickled salted salmon. Fillet weighing 1 kg cut in half, lubricate 2 tbsp. l. cognac and olive oil. Chop a bunch of dill, add lemon zest, black pepper to taste and 2 tbsp. l. sea salt. Spread this mixture between two pieces of fillet and wrap in foil. We put this “sandwich” under the press in the refrigerator for 12 hours. Then we change the pieces of fish in places and marinate for another 12 hours. The finished salmon is soaked with a napkin and cut into slices. To give the foodies a special treat, serve the sauce with 2 tbsp Dijon mustard, 1 tsp sugar, 2 tbsp oil and 1 tsp wine vinegar.
Another fish hit is Norwegian salmon soup. We make a regular roast from an onion and medium carrots. Scald 4 tomatoes with boiling water, remove the skin, cut the flesh into cubes and add to the roast. Simmer the vegetables for 3 minutes, fill them with 1⅓ l of water and pour 4 potatoes into cubes. The mixture should boil for 10 minutes, after which you can add 400 g of salmon, also cut into cubes. Next, pour in 500 ml of warmed 20% cream and cook the soup for another 5 minutes. It remains to sprinkle it with chopped dill and let it brew under the lid for 20 minutes. You will not have to invite your family to the table — they will be led by a unique aroma.
The joy of the mariner
Despite the boundless love of the Scandinavians for Norwegian fish, meat dishes were not left without attention. A striking example of this is siemansbiff, aka meat in the navy. The flesh of beef weighing 400 g is cut into portions, beaten off, smeared with mustard and fried on both sides. Brown 2 onions with half rings and 4 potatoes with cubes in 90 g of lard. Beef is placed on the bottom of clay pots and covered with vegetables. Do not forget to flavor each layer with salt and pepper. Fill the filling with 400 ml of meat broth, cover the pots with lids and simmer for 30 minutes. In this form, we will serve the meat to the table for the joy of home meat eaters.
Lamb in the thicket
Mutton is often used in Norwegian recipes. One of the specialties is lamb with cabbage. Coarsely chop 500 g of meat (if the meat is on the bone, then use it together with it), fry until golden brown in butter, pour in ½ cup of water, salt and pepper, simmer almost until ready. Remove the meat and in the same pan simmer 1 kg of coarsely chopped cabbage. Then we shift it with lamb in a heat-resistant form. Mix the juice in a frying pan with 40 g of flour, add a pinch of salt and pepper. Simmer the sauce until it thickens and pour it over the lamb and cabbage. Bake the dish for 20 minutes at a temperature of 180 °C. For the most hungry households, you can supplement it with boiled potatoes.
The national dishes of Norway can not be imagined without cinnamon rolls. Mix 50 ml of milk, 1 tsp sugar, 1 tsp yeast, let them rise. Separately combine 600 g of flour, 200 ml of milk, 80 g of sugar, egg and ½ tsp ground cloves. We introduce the yeast that has come up to the mass, 60 g of butter and knead the dough. For the filling, mix 60 g of butter, 3 tbsp sugar and 2 tbsp cinnamon. Roll out the dough into a layer, lubricate half of the filling and cover with the second half. We cut the layer into strips of 3 cm, twist them into flagella and make a kind of nodules. Place the buns on a baking sheet and bake for 20 minutes at 200 °C. Complete the treat with berry juice, and the children will devour it in no time.
We hope that these dishes will please you and your loved ones, and some of them will add to the collection of your favorite recipes. Bright, delicious discoveries and bon appetit!