structural:scholar_edition, structural:expansion
Cuisine

Norway's culinary traditions show the influence of long seafaring and farming traditions, with salmon (fresh and cured), herring (pickled or marinated), trout, codfish, and other seafood, balanced by cheeses (such as brunost, Jarlsberg cheese, and gamalost), dairy products, and breads (predominantly dark/darker).

Lefse is a Norwegian potato flatbread, usually topped with large amounts of butter and sugar, most commonly eaten around Christmas. Traditional Norwegian dishes include lutefisk, smalahove, pinnekjøtt, raspeball, and fårikål. A Norwegian speciality is rakefisk, which is fermented trout, consumed with thin flatbread and sour cream. The most popular pastry is vaffel.