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A presentation of Norwegian food and beverages and in which county they are consider a speciality. Norway is divided into 19 countys. Each County is divided into different municipality (430 for the whole country).

From Authentic Norwegian Cooking by Astrid Karlsen Scott. Photo by Per Eide and Bengt Wilson



OPEN-FACE SANDWICHES

The open-face sandwich has a long tradition in Norway. A slice of freshly cut bread, thinly spread with butter,forms the basis for artfully arranged toppings and edible garnish.

Every element of the sandwich should be fresh. The ingredients should complement one another with respect both to taste and appearance.
  • Smoked salmon slices on a slice of white bread, with scrambled egg or hard-cooked egg wedges and dill.
  • Shelled shrimp or crabmeat on toast, with mayonnaise and lemon.
  • Sardines in tomato sauce on whole wheat bread, with hard-cooked egg slices and fresh dill.
  • Anchovy fillets on whole wheat bread with raw egg yolk placed in an onion ring sprinkled with chopped chives.
  • Roast reindeer meat on whole wheat bread with poached apple wedges and lingonberry preserves.
  • Sautéed minute steak on whole wheat bread with leek rings, tomato, and parsley.
  • Cured ham on whole wheat bread with scrambled eggs.
  • Headcheese on whole wheat bread with pickled beets and pickled cucumbers.
  • Gamalost on whole wheat bread with butter and parsley.
  • Ship´s plank with shrimp, eggs, cheese, and boiled ham.








OPEN-FACE

The open-face sandwich has a long tradition in Norway. A slice of freshly cut bread, thinly spread with butter,forms the basis for artfully arranged toppings and edible garnish.