Why Rømmegrøt deserves more attention

Rømmegrøt rarely gets the international recognition it deserves. The subtly smoky complexity is genuine, not simple, and the technique involved in using brown cheese correctly takes real skill.

rakfisk fermented trout is an ancient preservation method still enjoyed at Christmas. I encountered it first in a Bergen fish market lunch and that context helped me understand it properly. Norwegian lager is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Rømmegrøt is the dish to start with.