Around the World in Foodventures (Norway: SMÖRGÅSBORD)

When I learned what the national dish of Norway is, I felt pretty "meh" about it -- not because it wouldn't be delicious, but because it's so simple to make, doesn't contain any ingredients that are new to me, and wouldn't teach me any skills.  So, I went searching for other Norwegian things . . . and then had a hard time choosing which to make.  What this ended up causing, fittingly enough, is a smörgåsbord!  It contains:

1. Fårikål (a simple lamb and cabbage stew) served over boiled, buttered potatoes;
2. Gravlaks (Norway's version of lox) with a Dill-Mustard Sauce; and
3. Julekake (a heavily -cardamom- spiced cake usually reserved for Christmastime) with some Gjetost* on the side.

* Gjetost is a full fat whey cheese with a fudgy texture and sweet caramel flavor.  It's divine.  We've had it before thanks to a friend's semi-annual cheese party, and when I saw that it's sometimes served alongside Julekake, I thought "um, okay, yesplease."

For the Fårikål, I tossed a little less than a pound of lamb meat (cut into large chunks) with a couple Tablespoons of flour, then layered it in a pot with wedges of cabbage (a little more than half a head, cored), salt, and whole peppercorns.  I used a good handful of peppercorns when all was said and done.  Then I put about a cup of water in the pan and simmered it until everything was cooked and tender.  It was a combination of these recipes:

• https://northwildkitchen.com/farikal-norwegian-lamb-cabbage-stew/
• https://www.matoppskrift.no/sider/recipe_2118967762.asp
• https://www.allrecipes.com/recipe/83349/farikal/

For the Gravlaks, I combined this recipe (https://www.goodlifeeats.com/norwegian-salmon-gravlax-recipe/) with this one (https://www.gct.com/community/the-inside-scoop/the-buzz/recipe-a-scandinavian-smorgasbord) and came up with my own procedure:

• Mix 3 Tbsp kosher salt with 2 Tbsp granulated sugar, 1 tsp freshly ground pepper (1/2 white - 1/2 black), and 1 handful of coarsely chopped fresh dill.
• Put half of the mixture on each side of a salmon fillet about the size of my hand (skin still on), sprinkling each side with half the brandy, and then wrap it all tightly in plastic.
• Keep it in the fridge for 72 hours, weighted down to press out the liquid that forms, and turning it over every 12 hours.
• After 72 hours, rinse it off and slice an at an extreme angle.  Serve with the mustard sauce (I used the recipe, as is, from the second link).

For the Julekake, I simply followed this recipe: http://www.outside-oslo.com/julekake-norwegian-christmas-bread/.  I would have done homemade candied citron if I had to, but (1) I couldn't find citron at our market, and (2) it's close enough to post-Christmas that the store still had pre-packaged candied citron left; so I just used that.

Yeah yeah, maybe I went a little crazy this time.  😋

This post is part of my project: "Around the World in Foodventures" (I decided I want to expand my culinary horizons even further by making the national dish or a popular recipe, or some signature food or traditional meal from every country in the world. Maybe it'll happen alphabetically, or by region, in random order, or something else. I figure if we can't (yet?) travel everywhere, we at least have the luxury of being able to taste it. It’ll be fun and interesting, but obviously, will take a long time to get through -- as I'll only be doing it once a week or so at most. I am chronicling the journey here.)

“If I’m an advocate of anything, it’s to move…Walk in someone else’s shoes or at least eat their food.” --Tony Bourdain