This is a family classic that I’ve been absolutely hooked on since forever. And it is so simple I can hardly justify calling it a recipe. But behold! I give you Smoked salmon and creamed dill potatoes!

I so love a great burger. But some times you want something a little bit lighter. Maybe even something a little bit, dare I say it, healthy? This burger is it, but it still checks all the right boxes, and it still feels utterly sinful to eat!

Among the Big Five Christmas dinners here in Norway, this is by far the easiest to get right if you know how to do it. But the matter of fact is that most people have absolutely no clue how to make good fish. Here’s how to seriously kick ass at it.

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.