O Lutefisk . . . O Lutefisk . . . how fragrant your aroma
(. . .)
O Lutefisk . . . O Lutefisk . . . now everyone discovers
(the song goes on). (Stangland 1993, 157)
EXPLANATION. In the US, there are many time-honoured Norwegian dishes adapted to American kitchens, and lutefisk forms part of one such dish. Lutefisk is cod treated in a lye solution and served boiled. Lefse is a thin pancake from rolled dough served buttered and folded.
These are quite cultural-iconic foods of Norwegian Americans in the "Lutefisk belt" across parts of the United States - and in other places too.
What did the Norwegian say when he saw his first pizza?
Lefse making is called an art form. Its goal is lefse, a thin, round pieces with not too much flour. Eating lefse and lutefisk is a tradition that Norwegian-Americans continue. Wrapping lutefisk in lefse is a Norwegian-American tradition - part of the diversified lefse ways.
At a standard ethnic fiest among Norwegian Americans you could be served lutefisk, meatballs, other balls (potato balls with bacon inside, and fish balls), rømmegraut (a sour cream porridge), and lefse.
Breads, rolls, and lefser freeze well, and flatbread keeps well in airtight containers . . .
Scott, Astrid Karlsen. Authentic Norwegian Dishes: Traditional Scandinavian Cooking Made Easy. New York: Skyhorse Publishing, 2015.
Stangland, R. C. Red Stangland's Norwegian Home Companion. New York: Barnes and Noble, 1993.
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