Smoked Salmon or Røkt Laks
Salmon is a staple food when it comes to the Norwegian diet, with the country’s long coastline and many fjords producing ample amounts of fish. Due to the colder temperatures, the fish grow over a longer period of time, allowing them to develop a deeper, richer flavour. While salmon forms the basis of many Norwegian dishes, it can also be served on its own. Coming mostly in smoked form, it is widely known as røkt laks. Another way of preparing salmon is gravlaks, which literally translates as ‘buried salmon’. Using a blend of salt, dill and sugar, the salmon goes through a process of being dry-cured for 24 hours. Don Pippo restaurant in Bergen serves a variation of røkt laks with their smoked trout dish, røkt ørret. For a more unique dining experience, try Kjerag Café & Restaurant, also known as The Eagle’s Nest, for succulent salmon and panoramic views from Lysebotn and the Lysefjord.