25+ Irresistible New Year’s Norwegian Recipes for Your Holiday Menu

As the New Year approaches, many cultures around the world celebrate with delicious and unique dishes that reflect their traditions and culinary heritage.

In Norway, the New Year’s feast is a joyous occasion filled with rich flavors, hearty ingredients, and festive meals. From mouth-watering meats to indulgent desserts, Norwegian cuisine offers a delightful range of dishes that make the perfect addition to any New Year’s celebration.

In this blog post, we’ve gathered 25+ New Year’s Norwegian Recipes to help you create a memorable feast for your loved ones.

Whether you’re looking for traditional comfort foods like lutefisk and pølse med lompe or innovative takes on classic dishes, there’s something for everyone.

These recipes not only highlight the essence of Norwegian flavors but also celebrate the warmth and joy of ringing in the New Year. So, let’s dive into the world of Norwegian cuisine and bring the taste of Norway to your New Year’s table!

25+ Irresistible New Year’s Norwegian Recipes for Your Holiday Menu

Norwegian cuisine offers a wonderful variety of dishes perfect for celebrating the New Year.

From savory entrees like the famous roast pork ribs to sweet desserts like krumkake, these 25+ New Year’s Norwegian Recipes allow you to enjoy traditional flavors while creating new memories with family and friends.

Each recipe brings a taste of Norway’s rich culinary heritage, making your holiday celebrations extra special.

Whether you stick to the classics or experiment with something new, these recipes will surely help you ring in the New Year in the most delicious way possible!

Norwegian Ribbe (Crispy Pork Ribs)

Ribbe, or crispy pork ribs, is a beloved Norwegian holiday classic often enjoyed on Christmas and New Year’s Eve. Known for its deliciously crisp skin and juicy, flavorful meat, Ribbe is traditionally served with sides like sauerkraut, boiled potatoes, and lingonberry sauce. This recipe captures the hearty essence of Norway’s comfort food, combining simple seasonings to allow the pork’s natural flavors to shine.

Ingredients:

• 1 slab of pork belly (about 2-3 lbs) with skin on
• 2 tbsp salt
• 1 tbsp black pepper
• 1 cup water

Instructions:

1. Prepare the Pork Belly: Score the skin of the pork belly in a crosshatch pattern, making shallow cuts into the fat without reaching the meat. Rub salt and pepper generously into the skin, allowing the seasoning to reach the cuts.
2. Rest the Meat: Place the pork belly uncovered in the refrigerator overnight to allow the flavors to infuse.
3. Roast the Pork Belly: Preheat the oven to 350°F (175°C). Place the pork belly on a roasting rack in a baking dish, skin side up, with water at the bottom of the dish. Cover with foil and roast for about 1.5 hours.
4. Crisp the Skin: Remove the foil, increase the oven temperature to 450°F (230°C), and roast for an additional 30-40 minutes or until the skin is golden and crispy.
5. Serve: Let the Ribbe rest for 10 minutes before slicing and serving with sides like sauerkraut, potatoes, and lingonberry sauce.

Norwegian Ribbe brings the flavors of Norway’s holiday traditions straight to your table. The crispy skin and tender, flavorful pork belly make this dish a show-stopping centerpiece for any New Year’s celebration. Paired with traditional sides, it creates a hearty and comforting feast to welcome the year ahead.

Gravlaks (Cured Salmon with Dill)

Gravlaks, or gravlax, is a Nordic delicacy of salmon cured with salt, sugar, and dill. This fresh, savory dish requires little preparation but needs time for the salmon to cure, resulting in a beautifully delicate and rich flavor. Perfect for a sophisticated New Year’s appetizer, gravlax can be served on rye bread or crisp crackers and garnished with a tangy mustard-dill sauce.

Ingredients:

• 1 lb salmon fillet, skin on, pin bones removed
• 2 tbsp coarse salt
• 1 tbsp sugar
• Freshly ground black pepper
• 1 large bunch of fresh dill
• 1 tbsp mustard
• 1 tbsp honey
• 1 tsp white wine vinegar

Instructions:

1. Prepare the Curing Mix: In a bowl, mix together salt, sugar, and a few grinds of black pepper.
2. Cure the Salmon: Rub the curing mix onto both sides of the salmon fillet. Place half the dill on a piece of plastic wrap, lay the salmon on top, then cover with the remaining dill. Wrap tightly in plastic wrap.
3. Refrigerate: Place the wrapped salmon in a baking dish and weigh it down with a small plate. Refrigerate for 24-48 hours, turning the salmon every 12 hours.
4. Prepare Mustard-Dill Sauce: Whisk together mustard, honey, white wine vinegar, and a small amount of finely chopped dill.
5. Serve: Once cured, slice the gravlax thinly and serve with rye bread or crackers, garnishing with mustard-dill sauce.

Gravlaks is an elegant and fresh addition to any New Year’s celebration, offering a taste of Norway’s coastal heritage. This simple curing process creates a beautifully tender, flavorful fish that pairs wonderfully with traditional accompaniments. As a starter or hors d’oeuvre, gravlax is sure to impress your guests and add a refined touch to your festivities.

Kransekake (Norwegian Ring Cake)

Kransekake, or “wreath cake,” is a traditional Norwegian and Danish dessert often served at celebrations like weddings, Christmas, and New Year’s Eve. This almond-based cake is shaped into rings and stacked to form a towering, festive centerpiece. With its crispy exterior and chewy center, Kransekake is a delightfully unique dessert that embodies Scandinavian festivity and elegance.

Ingredients:

• 500g almond flour (or ground almonds)
• 500g powdered sugar
• 3 egg whites
• Icing sugar, for dusting

Instructions:

1. Make the Dough: In a large bowl, mix almond flour and powdered sugar. Gradually add egg whites, stirring until a dough forms. Knead gently until smooth.
2. Shape the Rings: Preheat the oven to 350°F (175°C). Divide the dough into equal parts and roll each part into a log about ½ inch thick. Shape each log into rings, increasing in size, to stack later.
3. Bake the Rings: Place the rings on a lined baking sheet and bake for 10-12 minutes, or until lightly golden. Let them cool completely.
4. Assemble the Cake: Stack the rings from largest to smallest, creating a tower shape. Dust with icing sugar for a festive look.
5. Serve: Kransekake is traditionally served by breaking off pieces from the rings. Enjoy with coffee or dessert wine.

Kransekake is a charming and festive way to end any Norwegian New Year’s meal. Its impressive appearance and delicious almond flavor make it a perfect symbol of celebration and togetherness. This cake’s unique texture and presentation are sure to leave a lasting impression on your guests as they ring in the New Year with a taste of Norwegian tradition.

Lutefisk (Norwegian Dried Fish with Lye)

Lutefisk is a traditional Norwegian dish that has been enjoyed for centuries, particularly during the holiday season. It is made from dried fish (usually cod) that has been reconstituted in a lye solution, resulting in a gelatinous texture that is a unique part of Nordic culinary tradition. Often served with mashed peas, boiled potatoes, and bacon, lutefisk is a polarizing dish but beloved by those who cherish its deep-rooted history.

Ingredients:

• 1 lb dried cod fillet
• 4 cups water
• 4 tbsp lye (food-grade)
• 1 tbsp salt
• 1 tbsp butter
• 1/4 cup bacon bits (optional)
• 2 cups mashed peas (for serving)
• Boiled potatoes (for serving)

Instructions:

1. Prepare the Fish: In a large bowl, dissolve the lye in water, stirring carefully. Submerge the dried cod fillet in the lye solution and let it sit for 2-3 days, changing the water every 12 hours.
2. Rehydrate the Fish: After the soaking period, rinse the fish thoroughly to remove excess lye. Place the fish in a large pot of cold water and simmer gently for about 1-2 hours, until the fish becomes tender and gelatinous.
3. Prepare the Sides: While the fish is simmering, boil the potatoes and mash them with butter and salt. Prepare the peas in the same way, seasoning with a bit of butter and salt to taste.
4. Serve: Once the lutefisk is tender, serve it on a platter with mashed potatoes, peas, and optionally, crispy bacon bits.

Lutefisk is a dish that evokes strong emotions—whether you love it or find it an acquired taste, it is undeniably part of Norway’s cultural fabric. For those who enjoy it, lutefisk is a nostalgic and flavorful way to celebrate the New Year. The combination of tender fish, creamy mashed potatoes, and peas creates a hearty and memorable meal, perfect for honoring Norwegian traditions.

Risengrynsgrøt (Norwegian Rice Pudding)

Risengrynsgrøt, a creamy Norwegian rice porridge, is a comforting and simple dish that’s especially popular during the holiday season. Traditionally served on Christmas Eve, it is often accompanied by a single almond hidden in the pudding. The lucky person who finds the almond is said to have good fortune for the upcoming year. This dish is versatile, eaten as breakfast, a dessert, or a warm winter meal.

Ingredients:

• 1 cup short-grain rice
• 4 cups whole milk
• 1/2 cup water
• 2 tbsp sugar
• 1/4 tsp salt
• 1 whole almond (for the tradition)
• Cinnamon and sugar (for garnish)

Instructions:

1. Cook the Rice: In a large pot, bring the water and rice to a boil, then reduce the heat and simmer for about 10 minutes, until the water has mostly evaporated.
2. Add the Milk: Add the milk, sugar, and salt to the pot with the rice. Stir frequently to avoid sticking. Simmer gently for 30-40 minutes until the rice becomes tender and the pudding thickens.
3. Add the Almond: If following the tradition, place a whole almond in the pot while cooking, making sure to hide it beneath the rice.
4. Serve: Spoon the porridge into bowls, garnish with a sprinkle of cinnamon and sugar, and serve hot.

Risengrynsgrøt is the epitome of comfort food, offering warmth and joy during cold Norwegian winters. Its simplicity and deliciousness make it a favorite across generations. Whether it’s for a cozy New Year’s breakfast or dessert, it’s a dish that brings people together and celebrates the joys of family and tradition. Plus, the tradition of finding the almond adds a fun, luck-filled touch to your celebrations.

Kjøttkaker (Norwegian Meatballs in Gravy)

Kjøttkaker are traditional Norwegian meatballs, typically made from a mix of beef and pork, and served with a rich brown gravy. This hearty dish is a staple of Norwegian comfort food and is often enjoyed with potatoes and peas. Kjøttkaker are perfect for a warming, filling New Year’s dinner that showcases Norway’s love for simple, rustic flavors.

Ingredients:

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 small onion, finely chopped
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp butter
• 2 cups beef broth
• 2 tbsp flour (for the gravy)

Instructions:

1. Make the Meatballs: In a bowl, combine the ground beef, pork, breadcrumbs, milk, chopped onion, salt, and pepper. Mix well until fully combined. Form the mixture into round meatballs, about 2 inches in diameter.
2. Cook the Meatballs: In a large skillet, melt butter over medium heat. Brown the meatballs in batches, turning them gently to cook all sides. Once browned, remove the meatballs and set aside.
3. Make the Gravy: In the same skillet, add the flour to the leftover butter and drippings, stirring to form a roux. Gradually add beef broth, whisking continuously to prevent lumps. Simmer for about 5 minutes until the gravy thickens.
4. Simmer the Meatballs: Return the meatballs to the skillet and let them simmer in the gravy for 20-25 minutes, until cooked through and tender.
5. Serve: Serve the meatballs hot, with boiled potatoes and peas on the side.

Kjøttkaker is the ultimate comfort food for a Norwegian New Year’s feast. The tender meatballs paired with savory gravy make for a satisfying meal that is perfect for cold winter nights. Whether served as a main course or with traditional sides, Kjøttkaker is a flavorful dish that celebrates Norway’s culinary roots while bringing warmth and comfort to your holiday celebrations.

Smørbrød (Norwegian Open-Faced Sandwiches)

Smørbrød, or Norwegian open-faced sandwiches, are a versatile and popular part of Norwegian cuisine, especially during festive occasions. These sandwiches are typically made with rye bread or white bread, topped with a variety of toppings, including cured meats, cheeses, seafood, and fresh vegetables. Perfect for a light, yet flavorful New Year’s snack, Smørbrød brings a touch of Scandinavian elegance to any gathering.

Ingredients:

• 4 slices of rye bread or white bread
• 4 oz smoked salmon or cured herring (e.g., surströmming)
• 4 slices of Jarlsberg cheese
• 2 tbsp butter
• Fresh dill, for garnish
• 2 tbsp mayonnaise
• 1 tsp mustard
• Sliced cucumber and tomato for garnish

Instructions:

1. Prepare the Bread: Spread a thin layer of butter on each slice of bread. If you prefer a heartier sandwich, you can toast the bread slightly for added crunch.
2. Assemble the Sandwiches: Start with a layer of smoked salmon or cured herring on each slice of bread. Add a slice of Jarlsberg cheese on top, followed by a dollop of mayonnaise and a touch of mustard for a creamy, tangy contrast.
3. Garnish: Top the sandwiches with fresh dill, sliced cucumber, and tomato for added freshness and color.
4. Serve: Arrange the Smørbrød on a platter and serve immediately, accompanied by a chilled drink or sparkling wine.

Smørbrød is a classic Norwegian snack that brings together simple ingredients in a wonderfully flavorful way. The combination of fresh fish, creamy cheese, and crunchy vegetables offers a satisfying bite that can be customized for any preference. Whether as an appetizer or light meal, these open-faced sandwiches provide a taste of Norway’s culinary versatility, making them perfect for any New Year’s gathering.

Pølse med Lompe (Norwegian Sausage with Flatbread)

Pølse med Lompe, or Norwegian sausage with flatbread, is a beloved street food in Norway, typically enjoyed at festivals and gatherings. This simple yet hearty dish features a grilled sausage wrapped in soft, warm flatbread. Often served with mustard, ketchup, and relish, this is a comfort food that pairs perfectly with a glass of beer or a festive drink for your New Year’s celebration.

Ingredients:

• 4 Norwegian sausages (such as pølse or bratwurst)
• 4 pieces of soft flatbread (lompe)
• 2 tbsp mustard
• 2 tbsp ketchup
• Chopped onions, for garnish
• Fresh parsley, for garnish

Instructions:

1. Cook the Sausages: Grill or pan-fry the sausages over medium heat until they are cooked through and slightly crispy on the outside (about 7-10 minutes).
2. Prepare the Flatbread: Warm the flatbreads in a skillet or microwave until soft and pliable.
3. Assemble the Dish: Place each sausage in the center of a piece of flatbread. Drizzle with mustard and ketchup, then sprinkle with chopped onions for added crunch and flavor.
4. Garnish: Finish with a sprinkle of fresh parsley to brighten up the dish.
5. Serve: Serve hot as a snack or light meal, ideal for guests to enjoy during New Year’s festivities.

Pølse med Lompe is a perfect, comforting dish to serve at your New Year’s celebration. The combination of juicy sausage and soft flatbread creates a satisfying bite, while the addition of mustard and ketchup offers a familiar, homey taste. It’s easy to prepare and serves as a crowd-pleasing snack that brings warmth and heartiness to your holiday table.

Koldtbord (Norwegian Cold Table)

Koldtbord, or Norwegian cold table, is a smorgasbord of cold cuts, cheeses, salads, and pickled items typically enjoyed during celebrations like New Year’s. It’s a perfect choice when hosting a gathering, as it allows guests to sample a variety of flavors at their leisure. Koldtbord is an excellent way to showcase the best of Norwegian cuisine with an assortment of traditional and contemporary options.

Ingredients:

• 1 lb cured ham, thinly sliced
• 1 lb roast beef, thinly sliced
• 1/2 lb Jarlsberg cheese, sliced
• 1/2 lb goat cheese, crumbled
• 1 cup pickled cucumbers
• 1 cup pickled herring
• 1 cup beetroot salad
• 4-6 slices of rye bread or crackers
• Fresh herbs (parsley, dill) for garnish

Instructions:

1. Prepare the Cold Cuts: Arrange the thinly sliced cured ham, roast beef, and cheeses on a large platter, ensuring each item is neatly separated for easy serving.
2. Add the Sides: Add small bowls or dishes of pickled herring, pickled cucumbers, and beetroot salad to the spread. These sides complement the meats and cheeses perfectly, offering a tangy contrast to the rich flavors.
3. Prepare the Bread and Crackers: Arrange slices of rye bread or crackers on the side for guests to enjoy with their cold cuts and toppings.
4. Garnish: Add sprigs of fresh herbs like parsley and dill to enhance the appearance and aroma of the spread.
5. Serve: Set the table with a variety of plates so guests can create their own combinations of meats, cheeses, and salads.

Koldtbord is a delightful, laid-back way to enjoy a New Year’s celebration, offering a smorgasbord of flavors and textures. With an array of meats, cheeses, and pickled accompaniments, it provides something for everyone. This shared meal fosters a relaxed, communal atmosphere, where guests can sample a little bit of everything and enjoy a variety of Norwegian flavors that are perfect for ringing in the New Year.

Gravlaks (Norwegian Cured Salmon)

Gravlaks, a traditional Scandinavian dish, is a type of cured salmon that is popular in Norway during the holiday season. This delicacy involves curing fresh salmon with a mixture of salt, sugar, and dill, resulting in tender, flavorful fish that is typically served with mustard sauce, rye bread, and fresh vegetables. Gravlaks offers a sophisticated and refreshing option for any festive gathering.

Ingredients:

• 1 lb fresh salmon fillet, skin-on
• 3 tbsp salt
• 3 tbsp sugar
• 1 tbsp crushed black pepper
• 1/4 cup fresh dill, chopped
• 2 tbsp brandy or aquavit (optional)
• Mustard sauce (for serving)
• Rye bread (for serving)

Instructions:

1. Prepare the Salmon: Rinse the salmon fillet and pat it dry. Place the fish on a large piece of plastic wrap or parchment paper.
2. Cure the Fish: Mix together the salt, sugar, black pepper, and chopped dill. Sprinkle the mixture generously over the flesh of the salmon, ensuring it’s evenly coated. Drizzle the brandy or aquavit over the fish if using.
3. Wrap and Refrigerate: Wrap the salmon tightly in plastic wrap and place it on a baking sheet. Cover it with another sheet of plastic wrap, and weigh it down with something heavy, like a pan. Refrigerate the salmon for 24-48 hours, turning it every 12 hours to ensure even curing.
4. Slice and Serve: After curing, remove the salmon from the fridge and unwrap it. Slice the salmon thinly against the grain. Serve with mustard sauce and rye bread.

Gravlaks is a delightful dish that combines fresh, tender salmon with the bright, aromatic flavors of dill and a slightly sweet-salty cure. It’s a beautiful centerpiece for any New Year’s celebration, perfect for serving as a starter or appetizer. Paired with mustard sauce and rye bread, Gravlaks offers a refined taste of Norway that will leave a lasting impression on your guests.

Koldtbord (Norwegian Smorgasbord)

Koldtbord, or Norwegian cold table, is a perfect spread for any festive occasion, especially New Year’s. This buffet-style meal consists of an assortment of cold cuts, cheeses, breads, pickled items, and salads. It’s an ideal option for a gathering, as it allows guests to graze and create their own plates filled with a variety of flavors, showcasing the heart of Norwegian cuisine.

Ingredients:

• 1 lb cured ham, thinly sliced
• 1 lb roast beef, thinly sliced
• 1/2 lb Jarlsberg cheese, sliced
• 1/2 lb goat cheese, crumbled
• 2 cups pickled herring
• 1 cup pickled cucumbers
• 1 cup beetroot salad
• 4-6 slices of rye bread or crackers
• Fresh herbs (parsley, dill) for garnish

Instructions:

1. Arrange the Cold Cuts: Arrange the thinly sliced cured ham, roast beef, and cheeses on a large serving platter.
2. Add Pickled Items and Salads: Place the pickled herring, pickled cucumbers, and beetroot salad in small bowls around the platter.
3. Prepare the Bread and Crackers: Lay out slices of rye bread or crackers alongside the meats and salads.
4. Garnish: Garnish with fresh parsley and dill for added color and flavor.
5. Serve: Allow guests to assemble their own plates, combining different meats, cheeses, and sides as they wish.

Koldtbord is a crowd-pleaser and the ultimate communal dining experience, perfect for a New Year’s gathering. The variety of meats, cheeses, pickled items, and breads offers something for everyone, making it a wonderfully versatile spread. Whether served as an appetizer or a light main course, Koldtbord is a reflection of Norway’s simple yet flavorful approach to food, emphasizing quality ingredients and shared meals.

Risengrynsgrøt (Norwegian Rice Pudding)

Risengrynsgrøt, or Norwegian rice pudding, is a classic winter dish that is especially popular during the holiday season. It is typically served on Christmas Eve but is also enjoyed on New Year’s Day. This warm, creamy porridge is made with rice, milk, sugar, and a touch of cinnamon, making it a comforting and festive choice for breakfast or dessert. Traditionally, a single almond is hidden in the pudding, and the person who finds it is said to have good luck in the coming year.

Ingredients:

• 1 cup short-grain rice
• 4 cups whole milk
• 1/4 cup sugar
• 1/4 tsp salt
• 1/4 tsp cinnamon (for garnish)
• 1 whole almond (for tradition)
• 2 tbsp butter

Instructions:

1. Cook the Rice: In a large pot, combine the rice and water. Bring it to a boil, then reduce the heat and simmer for about 10 minutes until the rice absorbs the water.
2. Add Milk and Simmer: Add the milk, sugar, and salt to the pot. Stir occasionally and simmer gently for about 30-40 minutes until the rice is tender and the mixture has thickened.
3. Hide the Almond: If you want to follow the tradition, hide a whole almond in the pot before serving. This is often done to see who will find the almond and get the “good luck.”
4. Serve: Spoon the porridge into bowls, and top with a pat of butter and a sprinkle of cinnamon. Serve warm.

Risengrynsgrøt is a warming and heartening dish that brings comfort and tradition to any New Year’s celebration. The creamy rice porridge, paired with a sprinkle of cinnamon and a dollop of butter, provides a delicious start to the day or a sweet ending to a meal. The fun tradition of finding the hidden almond adds an element of joy and excitement, making this dish even more special for those celebrating the new year.

Lutefisk (Norwegian Dried Fish with Lye)

Lutefisk is one of Norway’s most traditional and unique dishes, often enjoyed during the holiday season, especially on New Year’s Eve. It is made by soaking dried fish (typically cod) in a lye solution, then rehydrating it in water. The result is a gelatinous texture that may be an acquired taste but is beloved by many Norwegians. Lutefisk is typically served with melted butter, peas, and potatoes, making it a hearty and nostalgic dish to kick off the festivities.

Ingredients:

• 1 1/2 lbs dried cod, rehydrated
• 2 cups cold water
• 2 tbsp lye (available from specialty suppliers or online)
• 2 tbsp butter
• 1/2 cup peas (for garnish)
• 1 lb potatoes (boiled, for serving)
• Salt and pepper to taste

Instructions:

1. Prepare the Lutefisk: To rehydrate the dried fish, dissolve the lye in cold water, then submerge the dried cod into the solution. Let the fish soak for 24-48 hours. After this, rinse thoroughly in fresh water to remove any remaining lye, and soak it in clean water for another 2-3 days, changing the water frequently.
2. Cook the Fish: After the fish has rehydrated, steam or bake it at 350°F for 20-30 minutes, or until it’s tender and translucent. The texture will be gelatinous and slightly soft.
3. Serve: Serve lutefisk with boiled potatoes, a dollop of melted butter, and a sprinkle of peas on the side. Add salt and pepper to taste.

Lutefisk is a dish deeply rooted in Norwegian tradition, and while its unique texture may not be for everyone, it is an essential part of holiday celebrations for those who love it. Its simplicity, paired with butter and potatoes, offers a rich, comforting flavor that connects people to centuries of Norwegian heritage. It’s a dish that invites conversation and celebration, making it a fitting way to usher in the New Year.

Koldtbord (Norwegian Cold Cut Platter)

Koldtbord is a Norwegian cold cut platter that brings a variety of flavors together on one large table. A perfect choice for festive gatherings, this spread typically includes an assortment of cured meats, cheeses, pickled vegetables, and breads. It’s a flexible and versatile option for New Year’s celebrations, offering something for everyone to enjoy in a buffet-style meal that promotes sharing and enjoying good company.

Ingredients:

• 1 lb thinly sliced cured meats (e.g., salami, ham, roast beef)
• 1/2 lb Jarlsberg cheese, sliced
• 1/2 lb goat cheese, crumbled
• 1/2 cup pickled herring
• 1/2 cup pickled cucumbers
• 1 cup beetroot salad
• 1 loaf rye bread, sliced
• 1 loaf baguette, sliced
• Fresh dill for garnish

Instructions:

1. Prepare the Platter: Arrange the cured meats, cheeses, pickled herring, pickled cucumbers, and beetroot salad on a large platter or several smaller ones.
2. Prepare the Bread: Slice the rye bread and baguette, placing them alongside the meats and salads.
3. Garnish and Serve: Garnish the platter with fresh dill and serve. This dish is best enjoyed with a selection of cold beverages and is perfect for guests to pick and choose from.

Koldtbord is the epitome of Norwegian casual dining, showcasing a variety of flavors, textures, and traditional ingredients. It’s an excellent choice for New Year’s celebrations, allowing guests to sample multiple items and build their own plates according to their preferences. The diversity in this spread ensures that everyone will find something they enjoy, making it a crowd-pleasing choice for any festive occasion.

Pølse med Lompe (Norwegian Hot Dog)

Pølse med lompe is a beloved Norwegian street food, consisting of a sausage (usually beef or pork) served in a soft flatbread called “lompe.” It’s simple yet incredibly satisfying, and it’s commonly eaten during celebrations, festivals, and family gatherings. This dish is a great option for New Year’s because of its easy preparation and ability to please large crowds. Pølse med lompe is typically served with a variety of condiments, such as mustard, ketchup, and fried onions.

Ingredients:

• 8 Norwegian-style sausages (pølse)
• 8 lomper (Norwegian soft flatbreads, available at Scandinavian stores or substitute with soft flour tortillas)
• 1/2 cup mustard (Norwegian-style, or your preferred variety)
• 1/4 cup ketchup
• 1/2 cup fried onions
• 1/4 cup pickled cucumbers (for garnish)
• Fresh parsley (for garnish)

Instructions:

1. Cook the Sausages: Grill or pan-fry the sausages until fully cooked and browned, about 8-10 minutes.
2. Prepare the Lomper: Warm the lomper slightly in a dry pan or microwave to make them more pliable.
3. Assemble the Hot Dogs: Place each cooked sausage in the center of a lompe. Top with mustard, ketchup, fried onions, and garnish with pickled cucumbers and fresh parsley.
4. Serve: Serve the hot dogs immediately while the sausages are still warm.

Pølse med lompe is a fun and tasty way to bring a taste of Norway to your New Year’s celebrations. This humble yet satisfying dish offers comfort and familiarity, making it an excellent choice for both adults and children alike. The combination of soft flatbread, juicy sausage, and tangy condiments creates a perfect balance of flavors that are sure to please everyone at your gathering.

Note: More recipes are coming soon!