High risk
Stockfish
Cod hung on open racks in cold northern air until most of its water has gone, leaving a hard, light, unsalted fish that keeps and travels and must be soaked for days before cooking.
Norway
Recipes by the places recorded in their sources.
Norway
High risk
Rakfisk
Rakfisk is a Norwegian preserved fish: cleaned trout or char, salted, packed under pressure and matured cold, usually for about three months, before it is eaten sliced.
Flatbrød (Onsøy recipe attributed to Lisa Kjenne)
Thin, unleavened Norwegian flatbread made from sifted wheat and oat flours, fine whole rye, salt and water, then rolled with barley flour and cooked on a takke.
Bidus (Sámi reindeer stew)
Ann-Kristine Bongo's four-serving bidus from Sami Siida in Alta is a contemporary, festive reindeer stew simmered with onion, carrots and potatoes.
Elevated risk
Poached stockfish with mustard butter
Rehydrated air-dried Norwegian cod simmered until it flakes, served with boiled potatoes and carrots under a wholegrain-mustard butter whisked from the fish's own poaching liquid.
High risk
Suovas
Salted reindeer meat hung in the smoke of a lávvu fire over willow, birch or juniper, then cooled and in some Sámi communities dried outdoors into travelling provisions.
Elevated risk
Stockfish in walnut sauce (medieval)
The second stockfish sauce from a fifteenth-century English manuscript: walnuts, garlic, bread, pepper and salt ground in a mortar and loosened with the fish's own broth.
Elevated risk
Stockfish in verjuice sauce (medieval)
A fifteenth-century English way to serve cooked stockfish: strained fish broth boiled with chopped parsley, powdered ginger and a little verjuice, then poured hot over the fish.
Elevated risk
Norwegian pinnekjøtt
Norwegian Christmas lamb ribs, salted, matured and dried, then soaked and steamed over birch twigs. Smoked and unsmoked versions are both made.
Långfil and tettemelk
Långfil and tettemelk are traditional Swedish and Norwegian cultured milks with a mild sour taste and a stretchy texture produced by ropy lactic acid bacteria.
Kling lefser
Soft Norwegian wheat and semolina flatbreads, cooked thin on a griddle and finished with butter and sugar.
Elevated risk
Baccalà mantecato
A Venetian cicchetto of cooked unsalted stockfish beaten with oil until it turns into a pale, aerated cream, spooned onto grilled polenta in the city's wine bars.
Potato lefse and lomper
Soft Norwegian potato flatbreads with wheat and sifted rye flour, rolled into rounds and cooked on a dry griddle.
Elevated risk
Pinnekjøtt potato balls
Pinnekjøttboller are potato-and-pinnekjøtt balls coated in breadcrumbs, deep-fried and served with lemon-parsley sour-cream dip.