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Cured salmon, homemade gravlax, flavoured with fennel, caraway and lemon zest. Three minutes work, four days wait and you have an astonishing party starter or a sandwich filling. Good value too, obviously.
Julekake (pronounced yoo-le-kar-ka) is a traditional Norwegian Christmas bread, with Sukat (candied citrus peel) and raisins. Julekake is flavoured with cardamom and it’s best toasted, served with gjetost (brown cheese).
Norwegian apple cake, eplekake, is plenty of apple slices on sponge batter enriched with milk. This recipe is from NY Times but cross-referenced with Norway!
Boller are Norwegian breakfast buns with cardamom flavour and a shiny glaze. Easy to make, they are gorgeous warm but as lovely toasted and buttered.
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