Legendary Dishes | Norwegian Buffet Breakfast

Bergensk Frokostbuffé / Lefse NORWAY Bergen Norwegian buffet breakfast featuring potato pancakes plus bacon, bread, cheese {Gamalost, Gudbrandsdalsost, Jarlsberg, Pultost, Ridder, Snøfrisk}, crackers, eggs, herrings, pickles and more

Once apon a time travellers on Norwegian Railways sleeper trains were handed special tickets by the train chief.

‘These are for your breakfast, go to the hotel across from the station,’ the chief would explain to bemused travellers.

The sight on arrival in the grand hall of the grand hotel was a grand breakfast, an assortment of hot and cold foods that had no rival anywhere in the world.

Sadly this tradition has lapsed. On the sleeper trains between Oslo, the capital of Norway, and Bergen, Stavanger and Trondheim and between Trondheim and Bodø in the far north, a modest breakfast is served onboard.

The grandoise buffet breakfasts are becoming a thing of the past, but some hotels are clinging to tradition by presenting modest grand buffets.

Think of every possible breakfast food that is served across Europe, add the Norwegian love for loaves and fishes, cheeses and crispbreads, bacon and eggs, pickles and potatoes, and then something you never imagined.

Breads
Cereals
Cheeses - selection of Brunost, Gamalost, 
Gudbrandsdalsost, Jarlsberg, Norvegia, 
Pultost, Ridder, Snøfrisk
Coffee
Crackers
Crispbreads
Eggs - boiled, fried, poached
Fish - Klippfisk (cod), Lutefisk (lyed cod or ling), 
Sild (herring)
Leverpostej (liver paste)
Milk
Müseli
Pickles
Potato Flatbread (Lefse below)
Potatoes
Smoked Bacon, grilled to a crisp
Smoked Salmon, served on Lefse or Toast
Tea
Toast
Yoghurt
Potato flatbreads

Lefse – 1

Traditional lefse is made with potatoes and rye flour.

1 kg potatoes, cooked whole, peeled, mashed
330 g rye flour
25 g butter
25 ml sour cream

Add flour to warm potatoes, form into a loose dough, leave overnight.

On a floured surface, roll dough as thin as possible without breaking it.

Fry in oil in a frying pan or dry on a hot griddle, turning constantly to prevent the surface burning.

Place on a plate, spread with butter-cream mixture, fold, cover with a teatowel.

Lefse – 2

This is a modern version.

1 litre milk
500 g pastry flour
500 g potatoes, cooked whole, peeled, mashed, cooled
125 g lard
125 g unsalted butter
30 ml sour cream
2 egg yolks
Butter, for spreading

Bring butter, lard and milk slowly to the boil, pour into a large bowl, sieve and stir in the flour followed by the potatoes, cream and finally egg yolks. Fold onto a floured surface, knead into a soft dough.

Cut dough into equal pieces, roll into thin rounds. Dust each round with flour and stack until the dough is used up.

Shake the flour off, fry in oil in a frying pan or dry on a hot griddle, turning constantly until the flatbread is crispy.

Place on a plate, spread one half with butter, fold twice, cover with a teatowel. Repeat with each round.


Breakfasts of Europe


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