The Vikings’ meals often contained oysters or mussels, sometimes with some mutton, cheese, cabbage, apples, onions, berries and nuts. If you’re visiting Norway, you should try Norwegian fish, salmon in particular. Smoked salmon is a popular Scandinavian delicacy. Salted or smoked meat and fish were in the viking era the two ways to keep meat fresh during the long, dark Scandinavian winters, and the tradition has survived to this day.
Scandinavian cuisine includes the Swedish, Danish, and Norwegian cuisines, and the food culture is very similar. Open faced sandwiches are typical Scandinavian: A dark rye bread is topped with various chese, fish and meats, or egg, and you have your typical Scandinavian sandwich.
Norwegian herring plays a major role in Norway. Popular as well are stockfish and klippfisk, both of which can be attached to sticks and stood up to dry. The actual type of fish on those sticks may be saithe, haddock or cod, for example.
A popular dish for Christmas in Norway is also a dried fish – the so-called Lutefisk, which is additionally fermented, and the consistency resembles jelly. The Lutefisk is often served with bacon, potatoes and a puree of peas.
In the summer, Norwegian shrimps are considered a classic. They are served cold, on white bread, with majonaise and lemon. Preferably with ice cold white wine.