Norwegian Recipes
Browse our collection of Norwegian recipes — 18 dishes with photos, cook times and nutrition. Find your next favourite Norwegian meal.
Æbleskiver
Æbleskiver are irresistibly tender, round pancakes with a delicate cardamom-kissed batter, traditionally filled with tart raspberry jam. Their light, fluffy texture comes from a well-rested batter and careful cooking in a special cast-iron pan, yielding golden orbs with a subtle spice note. Served warm with a dusting of powdered sugar and a side of jam, they’re a nostalgic taste of Norwegian winter, ideal for cozy afternoons paired with coffee or tea. The contrast of sweet jam nestled inside pillowy pancakes makes each bite a perfect balance of soft, jammy, and lightly aromatic.
Authentic Norwegian Kransekake
This elegant Norwegian Kransekake is a towering ring of almond dough, its delicate rings baked until golden and crisp, then stacked into a regal structure. The dough—ground almonds, powdered sugar, and egg whites—yields a texture that’s both tender and slightly chewy, while a whisper of lemon juice brightens the rich, nutty base. Traditionally served at celebrations, this showstopping dessert is as much a feast for the eyes as it is for the palate, with its clean lines and buttery crunch. Worth the effort for its refined simplicity and the way it effortlessly steals the spotlight at any gathering.
Fårikål (Norwegian National Dish)
Fårikål is Norway’s beloved autumn stew, a simple yet deeply satisfying dish of tender lamb and sweet cabbage slow-cooked with peppercorns and salt until the meat falls effortlessly from the bone. The flavors are earthy and gently spiced, with the cabbage absorbing the rich, savory juices to create a silky, unctuous texture. A dusting of flour at the end thickens the broth into a velvety sauce, balancing the dish’s rustic charm. Worth making for its comforting warmth and effortless elegance, this stew is a celebration of humble ingredients done right.
Fiskesuppe (Creamy Norwegian Fish Soup)
Alright, folks, let me tell you about my version of the Creamy Norwegian Fish Soup, or as I like to call it, my Fiskesuppe masterpiece! First off, chop up that fish fillet, garlic, potatoes, carrots, and leek - we're getting all those flavors mingling together in a delicious dance in your pot. Now, here's a little tip for you - when making a creamy soup like this, make sure to stir in one direction only. Trust me, it makes a difference in the final taste. I remember the first time I made this soup, I accidentally used double the amount of garlic. Let's just say it was a memorable meal for everyone involved! But hey, you live and you learn, right? Once you've got your veggies and fish all prepped, it's time to get that butter and flour in the pot to make a roux. Pour in the fish stock, milk, and creme fraiche, and let it all simmer until it's nice and creamy. Enjoy the creamy richness of this Fiskesuppe, a heartwarming Norwegian classic with a touch of my own culinary flair. Bon appétit!
Red onion pickle
This vibrant red onion pickle delivers a bright, tangy crunch with just enough heat to wake up any dish. Thinly sliced onions bathe in a punchy brine of vinegar, salt, and optional red pepper flakes, transforming their sharp bite into a mellow, addictive tang. A few days of brining softens their texture while concentrating their flavor, making it a versatile condiment that brightens tacos, sandwiches, or even grilled meats. Worth the minimal effort, this pickle keeps for weeks in the fridge, ready to add a zesty punch whenever needed.
Rømmegrøt – Norwegian Sour Cream Porridge
This velvety Norwegian sour cream porridge, known as Rømmegrøt, delivers deep comfort with every spoonful—rich, slightly tangy, and subtly sweet, with a whisper of cinnamon that lingers on the palate. The slow simmer transforms simple ingredients into a luscious, spoonable custard, its silky texture only enhanced by a generous pat of butter stirred in at the end. Far more than just a breakfast staple, it’s a nostalgic dish that feels like a warm embrace, best enjoyed with a sprinkle of cinnamon sugar and a side of crispy bacon for contrast. Worth the gentle attention it demands, this porridge is a celebration of tradition in every creamy bite.
Brun Lapskaus (Norwegian Beef Vegetable Stew)
This classic Norwegian stew, Brun Lapskaus, delivers deep, rustic flavors with tender beef, root vegetables, and a touch of fresh parsley. The combination of swede, potatoes, and leeks creates a velvety texture, while the beef stock infuses every bite with rich, savory depth. A simple yet satisfying dish, it’s ideal for chilly evenings or when a meal that feels like a warm hug is needed.
Cinnamon buns
These tender, pull-apart Norwegian cinnamon buns are a masterclass in balance—warm cinnamon and cardamom swirl through buttery, soft dough, while a glossy sugar glaze adds just the right touch of sweetness. The dough’s delicate texture, enriched with milk and a hint of orange zest, makes each bite impossibly light, while the sticky, caramelized filling melts into every fold. Worth the effort for their intoxicating aroma alone, these buns are ideal for cozy mornings or impressive weekend baking, promising a moment of pure indulgence with every bite.
Fyrstekake – Norwegian Prince Cake
Ahoy, my fellow food enthusiasts! Today, I'm sharing with you the joy of making Fyrstekake, also known as Norwegian Prince Cake. This delightful treat is packed with almond flavor and a buttery texture that will make your taste buds dance with joy. Now, before we dive into the recipe, let me share a little anecdote with you. One time, I accidentally used salted butter instead of unsalted in this cake, and let me tell you, it was not fit for a prince! So, make sure you use unsalted butter for the best results. Here's a tip for you: when you're kneading the dough, don't overwork it. Just mix until it's smooth, or else your crust might end up tough instead of tender. So, mix together the sugar, vanilla, and butter until light and fluffy. Add in those egg yolks, then gently fold in the flour and baking powder. Remember, a light hand is key here! I hope this little twist on the classic Fyrstekake recipe brings a smile to your face and warmth to your belly. Happy baking, and may your kitchen be filled with laughter and love!
Karbonader (Lean Beef Patties) with Caramelized Onions
Karbonader are delicate, lean beef patties enriched with caramelized onions, offering a balance of deep savory notes and gentle sweetness. The onions, cooked low and slow until golden and jammy, melt into the beef mixture, lending a subtle richness that elevates each bite. A hint of nutmeg and cornstarch ensures the patties stay tender while developing a lightly crisp exterior when seared. This dish is worth making for its simple yet sophisticated flavor profile, a comforting classic that feels both refined and effortlessly homey.
Kvæfjord Cake “Verdens Beste” (World’s Best Cake)
Hey there, folks! Today, I'm gonna show you how to make the Kvæfjord Cake “Verdens Beste” - or as I like to call it, the World's Best Cake! Trust me, this dessert is a real treat with its layers of creamy custard and fluffy meringue. Now, let me tell you a little story. One time, I accidentally used salted butter instead of unsalted in this recipe. Let's just say, it was definitely not the world's best cake that day! So, make sure you use unsalted butter for that perfect balance of flavors. Here's a unique tip for you: when making the meringue, add a pinch of cream of tartar for extra stability. It'll help your meringue stay fluffy and tall, just like a chef's hat! So, separate those egg yolks like a pro, set aside the whites, and get ready to whip up a dessert that will impress even the pickiest eaters. With each bite of this Kvæfjord Cake, you'll be transported to dessert paradise. Enjoy!
Mazariner – Scandinavian Almond Tartlets
Golden, buttery crusts cradle a rich almond filling in these delicate Scandinavian Mazariner tartlets, offering a perfect balance of tender texture and nutty sweetness. The almond paste melts into a velvety consistency, while the flaked almonds on top add a satisfying crunch that elevates each bite. These petite pastries are effortlessly elegant, making them ideal for gatherings or a refined afternoon indulgence. A taste of Scandinavia’s finest, they deliver sophisticated flavor without the fuss.
Nordic smørrebrød with asparagus and horseradish cream
The Nordic smørrebrød with asparagus and horseradish cream is a refined Scandinavian open-faced sandwich that balances bright, peppery notes with creamy richness. A sharp horseradish cream—whisked from crème fraîche, grated horseradish, lemon juice, salt, and white pepper—adds a bold kick, while golden, crisp-fried shallots lend a delicate crunch. Fresh white asparagus spears, lightly peeled for tenderness, are layered atop dense rye bread, creating a harmonious contrast of textures. This dish is worth making for its sophisticated simplicity, offering a sophisticated yet approachable taste of Nordic tradition.
Norwegian Krumkake
Norwegian krumkake are delicate, lace-like cookies with a crisp, golden shell and a tender, buttery interior. The batter, lightly spiced with cardamom and nutmeg, strikes a perfect balance between sweetness and warmth, while the thin, waffle-patterned edges add a satisfying crunch. Traditionally cooked in a specialized iron until golden, these elegant treats are as much a feast for the eyes as they are for the palate. Whether served plain or rolled around whipped cream and fresh berries, they bring a touch of Scandinavian charm to any table.
Norwegian Potato Lefse
Alright folks, let me tell you about my Norwegian Potato Lefse recipe that's guaranteed to transport you to Norway with every bite! First off, boil those potatoes until they're nice and tender. Now here's a tip from yours truly: make sure you peel the potatoes while they're still warm - it makes the ricing process a whole lot easier. Trust me, I learned this the hard way after struggling with cold potatoes one too many times! After ricing the potatoes twice, pop them in the fridge to cool. While you wait, whip up a mixture of melted butter, heavy cream, salt, and sugar. Once the potatoes are cooled, mix in the buttery cream mixture and gradually add in the flour until you have a smooth dough. Now, roll out the dough into thin circles and cook them on a hot griddle until they're beautifully golden brown. My personal touch? I like to sprinkle a little extra sugar on top for a hint of sweetness. Whether you top your lefse with sweet or savory delights, one thing's for sure - you're in for a taste of Norway like no other. Enjoy, my friends!
Raspeballer (Norwegian Potato Dumplings)
These Norwegian potato dumplings, Raspeballer, are a hearty embrace in bowl form—soft, pillowy dough enveloping tender pork knuckle and sausages, all bathed in a rich, savory broth. The contrast of textures—creamy dumplings against crisp, caramelized meat—pairs with deep, earthy flavors from the broth, making it a dish that feels like a warm hug on a chilly evening. Worth the effort for its comforting simplicity and undeniable satisfaction, it’s a meal that transforms humble ingredients into something deeply nourishing.
Suksessterte (Norwegian almond “success cake”)
The Suksessterte is a classic Norwegian almond cake, affectionately known as the "success cake" for its foolproof reputation. With a tender, moist crumb and a delicate almond flavor, it’s topped with a luscious, creamy filling that balances sweetness with a subtle richness. The contrast of textures—soft cake against velvety custard—makes each bite feel indulgent yet refined. Worth the effort for its nostalgic charm and the satisfaction of a dessert that lives up to its name.
Tall Skoleboller
Alright, folks, let's talk about Tall Skoleboller! These soft Norwegian sweet rolls are a real treat, especially with that custard and cardamom filling. Here's how you make them: 1. Heat up the milk until it's just warm, then add the yeast and give it a good mix. 2. In a separate bowl, combine sugar, cardamom, vanilla extract, flour, and melted butter. 3. Pour in the milk-yeast mixture and mix it all up until you have a nice dough. 4. Let it rise for about an hour until it doubles in size. 5. Roll out the dough, spread the custard filling, and roll it up to make individual rolls. 6. Let them rise again before brushing with egg yolks and sprinkling some sugar on top. 7. Bake until golden brown and enjoy with a cup of coffee! Now, let me tell you a little secret - the first time I made these, I forgot to add the cardamom! It was still delicious, but definitely not as authentic. So, don't skip the cardamom, folks, it's the key to that signature flavor kick! Trust me, you won't regret it.