Why Smørbrød deserves more attention

Smørbrød rarely gets the international recognition it deserves. The clean and oceanic complexity is genuine, not simple, and the technique involved in using dried stockfish correctly takes real skill.

Norwegian coastal geography shaped a cuisine centred on preserved and fresh fish. I encountered it first in a mountain hytte cabin dinner and that context helped me understand it properly. cloudberry cream is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Smørbrød is the dish to start with.