Is this Norway’s best casserole dish? Well, it would certainly reach the finals if it was ever nominated for a prize. Serves both as a soup starter as well as main course!
This combination of fish and cheese is an unusual one, but I love the freshness of blue cheese combined with the taste of smoke – and the sweetness of the quinces.
This is a simple version that does not require any cooking.
Sour cream from the Røros dairy has a deliciously mild, acidic, fresh taste and is particularly good when served with salty food and desserts.