The Rømmegrøt I grew up eating — memory as a review

I grew up eating Rømmegrøt and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the gamey and earthy was right, lamb was handled the way it should be.

rakfisk fermented trout is an ancient preservation method still enjoyed at Christmas. Growing up it was always a Bergen fish market lunch, which shaped my reference point entirely. Norwegian lager alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.