Norwegian Rakfisk

One of the advantages working for an international organisations is that you get to know different habits and traditional dishes of different countries from your colleagues.

Yesterday, one of my Norwegian colleague welcomed us back in office with a Norwegian Rakfisk which traditionally is being served at Christmas. Rakfisk is raw fish (in general trout - Rak-oerret), fermented for 2-3 months (from end of the fishing season to Christmas). It is being served with potetlefse a traditional Norwegian flatbread (which looks like crepe but is made of potato and flower), sour creme and fresh leek or onions. Yummy! Of course Linie Aquavite need to go with it, which - I guess most of you know - has to cross the equator twice! Skal!