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picture of pickled herring pickled in a glass jar

Glazier’s Herring (glassmester sild)

Glazier’s herring is a quite new version of pickled herring, but very tasty and more plesant to the eye compared to sursild. Pickled herring is eaten year round in Norway, but is highly popular during the Christmas season. Other popular types of pickled herring is: Sursild the most traditional of them all, Herring in tomato sauce (tomatsild), […]

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Norwegian Fish Cakes (Fiskekaker)

As a gift to you all i will share my family’s “secret” fish cake recipe. My family eat fish cakes at least once a week. Fish cakes is very kid friendly. First of all it is important to use fresh fish, frozen fish will lose some of the starch that will keep the cakes together. […]

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Picture of pickled herring pickled in a glass jar.

Pickled herring Norwegian style (Sursild)

Sursild is the most traditional Norwegian food recipe of pickled herring. It’s eaten year round but especially during the Christmas season. Sursild has long traditions in the Norwegian diet. Other popular types of pickled herring is: Glazier’s herring (glassmestersild), Herring in tomato sauce (tomatsild), Herring in sour cream (Rømmesild), Herring in mustard (sennepssild), Herring in spices […]

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picture of a salted and sliced pollock fillet covered in red colored water

Seilaks – Poor Man’s Salmon

Seilaks is salted and smoked pollock fillet, that is dyed with red salmon color and put in soybean oil. It is quite salty and kind of sour but it really delicious. And best of all it’s super easy to make. This recipe is the fast version so i use liquid smoke insted of cold smoking […]

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cubumer in a white bowl on a green platter

Norwegian Cucumber Salad (Agurksalat)

This is an old recipe for Norwegian Cucumber salad. Goes great with all type of fish (especially fried mackerel) and Chicken. Ingredients: 1 cucumber 0.5 dl sugar 1.5 tbsp 7% vinegar 1 tbsp finely chopped parsley Directions: Cut the cucumber into thin slices. Layer the cucumber sprinkling sugar between each layer. Let it rest for one hour. Add […]

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