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    Cloudberry chutney

    This chutney can be adjusted with sugar and vinegar, depending on what sort of game or fowl (grouse in this case) it is served with. It should tend to be more acidic with game and …

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    Herring on a block of ice with potatoes, dill butter and aquavit

    Servings: 4 PREPARATION: 1 Make the ice block a day ahead with water in a mold. Rinse the potatoes and put them in a pot with salted water. Boil them for 10 minutes, remove from …

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    ’Otto’ on barley from Skjåk

    Sæter rømme is a special rich type of rich Norwegian sour cream, traditionally made at mountain farms. It is akin to crème fraiche so outside of Norway this can serve as a substitute.

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    Pot-roasted grouse served in its own sauce with mountain berries

    Servings: 4 PREPARATION:   1 Prepare and clean the grouse and dry them off inside with a paper towel. Put the herbs inside and season both inside and out with salt and pepper. 2 Wrap …

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    Fast-pickled herring with red onion, fennel, juniper berries and Norwegian caraw

    Servings: 6 PREPARATION: 1 A day ahead: Remove the skin from the herring fillets and check against bones. Salt the fish lightly and place them in the freezer for at least 24 hours. 2 On …

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