Not so icky Norwegian food

[pengolodh_sc]

--- In HPFGU-OTChatter, "kelleyelf" wrote:
> <snipped Christian's charming description of Smalehove>
> 
> Christian, PLEASE tell me there are some authentic Norwegian
> dishes that are delicious and appealing, not only in the
> taste, but in the description as well...

Lightly boiled (poached), lightly salted cod, with boiled potates, 
boiled carrots, and a small amount of melted butter as sauce.

Smoked or cured salmon, with scrambled eggs flavoured only with salt 
and chives, on a slice of fresh, warm, buttered bread.

Halibut

Ball - take filet of haddock and raw (peeled, for goodness' sake!) 
potatoes, onion, salt, pepper and "enough" flour for a firm dough, 
through a meat-grinder.  Form into large palm-size balls, and boil 
for 1-2 hours.  When eating ball, you take three or four on a plate, 
squash them with a fork, sprinkle dollops of butter all round, and 
tuck in.  Start eating when they're so hot you're almost burn your 
tongue - the butter will acts as a coolant.  Strictly speaking this 
is mixed ball, as opposed to potato-ball, sometimes called Komle - I 
haven't tried that.  

Moose - in caseroles, as roast, etc.

Caserole with reindeer-meat, such as Finnbiff - a rich, creamy 
caserole-dish using dried scrapings of reindeer-meat.

Whale-beef, prepared as sirloin, with scalloped potatoes and pepper-
sauce (preferably homemade, by frying out that pan with cream and 
adding pepper, paprika-slices, etc., after you've fried the meat).

Meat-rissoles (somewhat overgrown meatballs (see 
http://www.coop.no/butikkoversikt/coop_mega/menykort/16466.htm for 
picture), rather more irregular in shape), with potatoes, carrots or 
creamed peas, and a thin dark gravy.

Strawberries with cream and sugar.  Not strictly a Norwegian 
invention, I guess, but with berries from Northern Norway, where the 
berries take a long time to ripen, and just about explode with taste 
once they are ripe....  Divine!

"Veiled farmgirls" - a dessert.  It is made by crushing sweet rusk, 
frying it wtih sugar and butter until it all is golden.  This mix, 
applesauce, and whipped cream (sometimes slightly sweetened), are 
layered in a large serving-bowl of glass (so you can see the 
layers).  

"Blushing town-girls".  Take strawberries, divide them, sprinkle 
sugar over, and blend well.  Take almond-cake sticks and crush them 
to fine crumbs in a food-processor.  Layer this with whipped cream in 
single-serving glasses, making the top-layer a strawberry-layer.  I 
think this is a bit like strawberry shortcake in your repertoir.

> I am not an overly weak-stomached person (though I can't at
> all watch those scenes in 'reality' shows in which people
> have to eat various living, wriggly things), but this
> Smalehove story did give me quite a few squicks.
> 
> I think it was the eyeball thing; too many flashbacks to high
> school Anatomy/Physiology.  I was never squicked in that class,
> not really, but I was very happy when my darling lab
> partner Elsa took so readily to the dissection of the
> sheep's eye.

I have been spared the evil fate of eating it, but there was this 
initiation in a student-society at my uni which included the 
consumption of odd foods - see pictures at 
http://photos.groups.yahoo.com/group/hpfgu-otchatter/lst?
&.dir=/Christian+(Pengolodh)&.src=gr&.view=t .

Best regards
Christian Stubø