Norwegian cuisine in its traditional form is based largely on the raw materials readily available in the wilderness of Norway’s mountains and coastline. It differs from its continental counterparts with a stronger focus on game and fish.
The one traditional Norse dish with a claim to international popularity is smoked salmon. It is now a major export, and could be considered the most important Scandinavian contribution to modern international cuisine.
A traditional way of serving salmon is Gravlaks, literally “buried salmon”. Back in the days the salmon was salted, buried in the ground and left to ferment. Today however we use a combination of salt, sugar and various herbs to cure the salmon. Here at Scandic Cafe our Gravlaks is seasoned with salt, dill, lemon and pepper.