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New Scandinavian Cooking

Southern Norway: Smoke and Water

Season 2 Episode 211

On a brisk winter day, host Andreas Viestad travels to Vestfold in Southern Norway at the peak of the brisling sardine season. Inspired by Scandinavian tradition, Andreas catches and then smokes the little fish.

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A Taste of Winter
27:25
Tina prepares lunch for a hike and a soup perfect for a day of winter activities.
The Northern Way
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26:40
Andreas investigates historical food from two of Norway’s former capitals.
Chocolate of the North
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26:40
Andreas cooks several recipes using chocolate, a favorite of Norwegians.
The Smokehouse
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26:40
Andreas combines salted and smoked lamb with three different, fresh-tasting dips.
Mountain Lamb
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26:40
Andreas visits the mountain of Hallingskarvet and the valley of Hemsedal.
The Grain Belt of the Country
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26:40
Andreas visits Nes in Eastern Norway, the grain belt of the country.
Mighty Volcanic Oven
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26:40
Andreas visits hot spots around Iceland, even grilling inside of a volcano.
Back to the Roots
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26:40
Andreas channels the Vikings as he travels west to Iceland.
Close to Home
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26:40
Visit Andreas at his farm in Southern Norway for Sunday roast with oxtail sauce.
The Sweetest Cheese
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26:40
Andreas cooks using the Norwegian delicacy known as brown cheese.
Packed to Go
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27:00
A packed lunch is an important part of the Scandinavian food tradition.
Rain & Rainbows
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26:21
Andreas visits the fishing capital of Bergen, the wettest city in Norway.
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