Fiskesuppe is one of the most iconic dishes in Norwegian coastal cuisine, and this is my take on the Norwegian classic fish soup. It’s quick and easy to make, and so delicious I just had it for my birthday!

This super simple, yet elegant dish plays on different textures, with crispy rye breading, juicy fish and creamy cauliflower as well as the peppery flavor pairing between cauliflower, field lettuce, and a subtle hint of mustard.

This is one of the easiest recipes I can think of, yet I would be very happy to be served something like this on a restaurant. It’s made in under 30 minutes, so what’s not to love about it?

This dish is insane; What’s crispy is so crispy it’s practically impossible to keep a normal conversation going while you eat, the fish is so juicy it’s unheard of, and the fluffiness of the interior of the chips is out of this world. Like I said: Insane.

Apart from perhaps Smalahove, this is the most notorious Norwegian dish there is. Period. It makes people gag, or screw their faces in pure disgust. I used to hate it, but I found the key to make it actually taste good!

Just like Norwegians, the Danes have long culinary traditions with fish. This is the Danish take on fish balls, or fish cakes. They’re called Fiskefrikadeller, and this is Lea’s family recipe.

Fiskegrateng is proper Norwegian comfort food, on par with mac and cheese, and was one of my absolute favorite dinners as a kid. This recipe is for both the classic version, and my own little twist, so read on!

For me, this is one of the ultimate Norwegian summer classics. Fresh caught mackerel with crispy seared skin, creamy, tangy sauce, lovely butter steamed in-season green cabbage – and a metric shitload of dill.