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).
Boller - Norwegian raisin buns with cardamom flavour and a shiny glaze. What can be nicer for breakfast than a fresh from the oven – or toasted – buttered bun? Okay, a scone. Or a croissant. Or a full fry-up. Let’s leave it there.
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