Dried fish reconstituted in lye, then cooked to a translucent gelatinous texture. Served with bacon lardons, peas, mustard, boiled potatoes and lefse from October to Christmas.

Lutefisk's lye preparation dates to medieval Scandinavia as a way to rehydrate stockfish, and remains a fixture of Norwegian Advent and Christmas tables. The dried cod is treated in birch ash lye for two days, then soaked in cold water for four more before cooking. Oslo's traditional rooms run dedicated lutefisk menus through October to early January; Schrøder, Engebret Café and the lutefisk lunch at Theatercaféen are the canonical addresses.

Where to eat Lutefisk in Oslo

3 editor picks for Lutefisk in Oslo, ranked by editorial score. All Oslo signature dishes · Lutefisk across every city.

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Make it at home

Serves 445 minEasy

Ingredients

  • 1.2kg ready-soaked lutefisk fillet (from a Scandinavian deli or fishmonger)
  • 2 tsp fine sea salt
  • 200g smoked bacon lardons
  • 300g frozen green peas
  • 100g unsalted butter, melted, to serve
  • 2 tbsp coarse mustard, to serve
  • 800g boiled almond potatoes, to serve
  • Lefse, warmed, to serve

Method

  1. Heat the oven to 200C. Line a deep oven dish with baking paper and lay the lutefisk skin-side down in one layer.
  2. Sprinkle the salt over the fillet, cover tightly with foil and bake for 20 to 25 minutes. The flesh should be opaque and flaking apart cleanly with a fork.
  3. While the fish bakes, render the bacon lardons in a dry pan over medium heat for 8 to 10 minutes until brown and crisp. Drain on kitchen paper.
  4. Simmer the peas in lightly salted water for 3 minutes, drain and crush lightly with a fork so they hold a spoon.
  5. Lift the lutefisk to a warm platter with a wide slotted spoon, draining any liquid that has come out.
  6. Serve each portion with melted butter, crisp bacon, crushed peas, a teaspoon of coarse mustard, boiled potatoes and a piece of warm lefse.

Editor tip. Buy lutefisk that is already soaked and ready to cook; the lye-to-rinse stage takes a week and demands food-grade lye. Do not boil; it falls apart.

Common allergens: Fish.