Stacks of dried cod, butterflied and doused with salt, are one of the most iconic images you will find along Norway’s coastline and in traditional food markets across the region. Although their earthy tones may not immediately attract the eye, their very existence tells a deep history of Norwegian traditions and a commerce that has shaped Norway’s economy. (more…)
Tag: dip
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Baked Salt Cod with Potatoes and Celeriac (Klippfisk med sellerirot- og potetmos)
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Stewed Green Pea Dip with Radishes (Ertestuing-dipp)
Spring officially marked its entrance on the meteorological calendar, but it has yet to arrive (or come close to arriving) in our valley.I’ve been conjuring up ideas for spring dishes with pops of color and fresh greens that have just sprouted up from the once frozen earth. But alas, the snow seems to be standing its ground with a fierce endurance that will undoubtedly result in its presence until the very last moment when hope for a timely and long spring has all but dwindled.
So, I turn to the kitchen to take up battle by making spring-inspired dishes (as if by making a dish that is reflective of spring I will somehow will spring into arriving faster). But battle seems like a harsh stance, especially since this winter has been one of the most charming and delightful winters we have had in Numedal since moving here and I look forward to a few more ski trips leading up to påske (Easter). I suppose even if spring is still a long time away, one can always bring it to the plate a little earlier. (more…)
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Smoked Trout Mousse (Røkt Ørret Mousse)
Numedal boasts some of the best fishing in Norway. And if you have ever tasted trout or salmon from this area, you would have to agree. Permit-holding, pole-bearing men, women and children head out during the season to collect their bounty. Some make it a weekend affair and hike to the tops of mountains to hidden lakes year after year. The freshly, caught fish cooked then and there is like eating melted butter. The rest, is saved for later – either frozen, smoked, or fermented.
