30+ Authentic Norwegian Recipes for a Memorable New Year’s Dinner
New Year’s Eve is a time to gather with loved ones and celebrate fresh beginnings, and what better way to do so than with a feast inspired by Norwegian culinary traditions?
Norway’s rich and diverse food culture offers a wealth of flavors, from hearty stews to elegant seafood dishes, all of which can make your New Year’s dinner unforgettable.
Whether you’re embracing a cozy Nordic vibe or looking to impress your guests with authentic Scandinavian recipes, this collection of 30+ New Year’s Norwegian Dinner Recipes has something for everyone.
From traditional favorites like Fårikål (Lamb and Cabbage Stew) and Gravlaks (Cured Salmon) to indulgent desserts like Multekrem (Cloudberry Cream), these recipes are steeped in heritage and full of warmth.
Let this roundup be your guide to creating a festive menu that combines rustic flavors with modern twists, all while honoring Norway’s love for wholesome, delicious food.
Get ready to explore comforting stews, fresh seafood, and decadent treats that will elevate your New Year’s Eve celebration.
With these recipes, you can infuse your evening with the essence of Norway and toast to a prosperous year ahead in true Nordic style.
30+ Authentic Norwegian Recipes for a Memorable New Year’s Dinner
As the clock strikes midnight and you welcome a new year filled with possibilities, let the flavors of Norway add a special touch to your celebration.
These 30+ New Year’s Norwegian Dinner Recipes bring together traditional tastes and creative ideas to help you craft a menu that’s both meaningful and memorable.
Whether you’re savoring the warmth of a hearty Lapskaus (Veal Stew), delighting in the elegance of Bacalao (Norwegian Cod Casserole), or indulging in the sweetness of Kransekake (Norwegian Almond Ring Cake), each dish is a celebration of togetherness and good fortune.
So gather your loved ones, light some candles, and create a festive atmosphere filled with the comforting and exquisite flavors of Norwegian cuisine.
With these recipes, your New Year’s dinner will not only satisfy but also inspire as you step into the year ahead with joy and delicious memories.
Norwegian Herb-Crusted Rack of Lamb
This Herb-Crusted Rack of Lamb is a Norwegian-inspired delicacy, perfect for a New Year’s celebration. With its tender lamb coated in a fragrant mix of herbs and breadcrumbs, it’s an elegant centerpiece that brings warmth and flavor to the table. Pair it with roasted root vegetables and a red wine sauce for a truly festive meal.
Ingredients:
- 1 rack of lamb (about 8 ribs)
- 2 tbsp Dijon mustard
- 1 cup breadcrumbs
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 tbsp fresh dill, finely chopped
- 3 garlic cloves, minced
- Salt and pepper, to taste
- 2 tbsp olive oil
Instructions:
- Prepare the Lamb: Preheat your oven to 400°F (200°C). Trim excess fat from the rack of lamb and season with salt and pepper.
- Create the Herb Coating: In a bowl, mix breadcrumbs, parsley, thyme, dill, minced garlic, and olive oil until combined.
- Coat the Lamb: Brush Dijon mustard evenly over the lamb, then press the breadcrumb mixture onto the surface to form a crust.
- Roast the Lamb: Place the lamb in a roasting pan and roast for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Let rest for 10 minutes before slicing.
- Serve: Slice between the ribs and serve with roasted root vegetables and a drizzle of red wine sauce.
This Herb-Crusted Rack of Lamb is a sophisticated choice for your New Year’s table, blending Norwegian flavors with a touch of modern elegance. The tender lamb, paired with the herby crust, offers a delightful contrast of textures that will leave your guests raving about your culinary skills.
Traditional Norwegian Pinnekjøtt (Salted Lamb Ribs)
Pinnekjøtt is a beloved traditional Norwegian dish, especially popular during the holidays and New Year’s. This recipe features salted and dried lamb ribs steamed to tender perfection. Served with mashed rutabagas and potatoes, it’s a comforting and flavorful meal that embodies Norway’s culinary heritage.
Ingredients:
- 2 lbs salted and dried lamb ribs
- 1 lb rutabagas, peeled and cubed
- 4 large potatoes, peeled and cubed
- 4 tbsp butter
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions:
- Soak the Lamb Ribs: Soak the salted lamb ribs in cold water for 24-30 hours, changing the water once or twice.
- Steam the Ribs: Place birch sticks or a steaming rack at the bottom of a large pot. Add water just below the rack, place the lamb ribs on top, and steam on low heat for about 3 hours, adding water as needed.
- Prepare the Rutabaga Mash: Boil rutabagas until tender, mash them with butter, and season with salt and pepper.
- Prepare the Potatoes: Boil the potatoes until soft, then mash with butter and heavy cream. Season to taste.
- Serve: Serve the ribs with the mashed rutabagas and potatoes, accompanied by a dollop of mustard if desired.
Pinnekjøtt is more than just a meal—it’s a celebration of Norwegian tradition. The savory, tender lamb ribs paired with creamy mashed sides create a harmony of flavors that will transport you to a cozy Scandinavian New Year’s feast.
Norwegian Seafood Platter with Dill Cream Sauce
This Norwegian Seafood Platter is a delightful New Year’s dinner option, featuring smoked salmon, poached cod, shrimp, and mussels served with a refreshing dill cream sauce. It’s a feast of the sea, showcasing Norway’s rich maritime heritage and perfect for a festive celebration.
Ingredients:
- 4 fillets of cod
- 1 lb cooked shrimp, peeled
- 1 lb mussels, cleaned
- 8 oz smoked salmon
- 2 lemons, sliced
- Fresh dill for garnish
Dill Cream Sauce:
- 1 cup sour cream
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions:
- Poach the Cod: Bring a pot of water with a pinch of salt to a simmer. Poach the cod fillets for 8-10 minutes until flaky.
- Cook the Mussels: Steam mussels in a separate pot with a splash of white wine until they open, about 5 minutes. Discard any unopened mussels.
- Prepare the Sauce: Mix sour cream, dill, lemon juice, Dijon mustard, salt, and pepper in a bowl until smooth. Chill until ready to serve.
- Assemble the Platter: Arrange smoked salmon, poached cod, shrimp, and mussels on a large platter. Garnish with lemon slices and fresh dill.
- Serve: Serve the seafood platter with the dill cream sauce on the side and crusty bread for dipping.
This Norwegian Seafood Platter is a feast for the eyes and the palate, offering a variety of flavors and textures that highlight the best of Norway’s coastal cuisine. Light, elegant, and packed with freshness, it’s a stunning way to ring in the New Year.
Norwegian Braised Reindeer Stew (Finnbiff)
Finnbiff is a traditional Norwegian reindeer stew, perfect for cozy winter evenings and special celebrations like New Year’s. Tender reindeer meat is slow-cooked in a creamy sauce with mushrooms, onions, and juniper berries, creating a dish that is rich in flavor and steeped in Nordic tradition. Served with buttery mashed potatoes or lingonberry jam, it’s a hearty, unforgettable meal.
Ingredients:
- 1 lb (500g) reindeer meat, thinly sliced (or substitute venison)
- 2 tbsp butter
- 1 onion, finely chopped
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup beef or vegetable broth
- 6 juniper berries, crushed
- 1 tbsp fresh thyme, chopped
- Salt and pepper, to taste
Instructions:
- Brown the Meat: Heat butter in a large skillet over medium heat. Add the reindeer meat and brown on all sides. Remove and set aside.
- Sauté Vegetables: In the same skillet, sauté the onion and mushrooms until softened, about 5 minutes.
- Simmer the Stew: Return the meat to the skillet, add broth, juniper berries, thyme, and a pinch of salt and pepper. Simmer for 20 minutes.
- Finish with Cream: Stir in the heavy cream and let it cook for another 10 minutes until the sauce thickens slightly. Adjust seasoning if needed.
- Serve: Serve hot with mashed potatoes, lingonberry jam, or crusty bread.
Finnbiff is a taste of the Arctic, offering a blend of earthy and creamy flavors that make it ideal for a festive New Year’s dinner. Its rustic charm and satisfying warmth will bring comfort and joy to your table.
Norwegian Baked Salmon with Mustard and Dill
This Norwegian Baked Salmon is an elegant yet simple dish, perfect for New Year’s Eve. Fresh salmon fillets are coated with a tangy mustard and dill glaze and baked to perfection. The result is a tender, flaky fish with a flavorful crust, ideal for pairing with steamed asparagus and roasted potatoes.
Ingredients:
- 4 salmon fillets
- 2 tbsp Dijon mustard
- 2 tbsp fresh dill, chopped
- 1 tbsp honey
- 1 tbsp olive oil
- Juice of 1/2 lemon
- Salt and pepper, to taste
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the Glaze: In a bowl, mix Dijon mustard, honey, olive oil, dill, lemon juice, salt, and pepper until smooth.
- Coat the Salmon: Place salmon fillets on the baking sheet and spread the mustard-dill glaze evenly over the top of each piece.
- Bake the Salmon: Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Serve hot with sides of your choice, such as roasted potatoes, steamed asparagus, or a fresh green salad.
This Norwegian Baked Salmon brings together the best of Nordic flavors in a dish that is as beautiful as it is delicious. It’s a healthy and sophisticated option for ringing in the New Year, sure to impress your family and guests alike.
Norwegian Potato Dumplings (Raspeballer)
Raspeballer, also known as potato dumplings, is a comforting Norwegian dish that’s perfect for a celebratory New Year’s meal. Made from grated potatoes and flour, these hearty dumplings are served with salted pork or sausages, root vegetables, and a drizzle of melted butter. It’s a simple yet satisfying dish steeped in tradition.
Ingredients:
- 4 large potatoes, peeled and grated
- 1 cup all-purpose flour
- 1 egg
- 1/2 tsp salt
- 1/4 cup water
- 1 lb salted pork or sausages
- 2 carrots, peeled and chopped
- 1 rutabaga, peeled and chopped
- Melted butter, for serving
Instructions:
- Prepare the Dough: Grate the potatoes and squeeze out excess liquid. In a bowl, mix grated potatoes, flour, egg, salt, and water to form a sticky dough.
- Shape the Dumplings: Using wet hands, form the dough into golf ball-sized dumplings.
- Cook the Dumplings: Bring a large pot of salted water to a boil. Drop the dumplings in and simmer for 20-30 minutes, or until they float to the top and are cooked through.
- Cook the Meat and Vegetables: In another pot, boil the salted pork or sausages with the chopped carrots and rutabaga until tender.
- Serve: Plate the dumplings with the meat and vegetables, drizzling melted butter over the top.
Raspeballer is a quintessential Norwegian comfort food that brings a touch of tradition to your New Year’s celebration. Its hearty texture and rich flavors make it a delightful way to gather loved ones around the table to share in the joy of the season.
Norwegian Roast Pork with Crackling (Ribbe)
Ribbe, or Norwegian roast pork belly with crispy crackling, is a show-stopping centerpiece for any New Year’s celebration. This traditional dish is prepared with a blend of savory spices and cooked to perfection, offering a delightful contrast between tender meat and crunchy skin. Pair it with red cabbage and creamy potatoes for an authentic Norwegian feast.
Ingredients:
- 4 lbs pork belly with skin
- 2 tsp coarse salt
- 1 tsp black pepper
- 2 tsp caraway seeds (optional)
- 1 cup water
Instructions:
- Prepare the Pork Belly: Score the pork skin in a crosshatch pattern. Rub the meat generously with salt, pepper, and caraway seeds. Cover and refrigerate overnight.
- Preheat Oven: Preheat your oven to 350°F (175°C). Place the pork belly on a roasting rack in a roasting pan. Pour water into the pan to keep the meat moist.
- Roast the Pork: Roast for 2-2.5 hours, ensuring the meat is tender and cooked through. Add more water if necessary to prevent the pan from drying out.
- Crisp the Skin: Turn the oven to broil and raise the temperature to 450°F (230°C). Watch closely as the skin crisps up into golden, bubbly crackling, about 10 minutes.
- Serve: Let the meat rest for 10 minutes before slicing. Serve with braised red cabbage and boiled potatoes.
Ribbe is a time-honored dish that brings warmth and tradition to any New Year’s gathering. With its juicy meat and irresistibly crispy crackling, this roast pork belly will leave everyone at the table savoring the flavors of Norway.
Norwegian Cod with Butter Sauce (Torsk med Smørsaus)
Torsk med Smørsaus, or Norwegian Cod with Butter Sauce, is a classic dish that highlights the country’s love of fresh seafood. The delicate flavor of cod pairs beautifully with the rich, velvety butter sauce. It’s a light yet satisfying dish, perfect for a refined New Year’s dinner.
Ingredients:
- 4 cod fillets
- 1 lemon, sliced
- 1 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 tbsp fresh dill, chopped
- 1/2 tsp white pepper
Instructions:
- Prepare the Cod: Bring a pot of salted water to a simmer. Add lemon slices to the water and gently poach the cod fillets for 8-10 minutes, until tender.
- Make the Butter Sauce: In a small saucepan, melt butter over low heat. Stir in heavy cream, dill, and white pepper. Heat gently, but do not boil.
- Plate the Dish: Arrange the cod fillets on plates and drizzle generously with the butter sauce. Garnish with additional dill if desired.
- Serve: Serve with steamed vegetables like green beans or asparagus, and boiled potatoes.
Torsk med Smørsaus is a testament to the elegance of simplicity. This dish combines fresh ingredients and rich flavors to create a meal that’s both comforting and sophisticated—a perfect way to celebrate the New Year with a taste of Norway.
Norwegian Meatballs in Brown Sauce (Kjøttkaker i Brun Saus)
Kjøttkaker, or Norwegian meatballs, are a comforting and flavorful dish that’s a favorite for festive occasions. These savory meatballs are served in a rich brown sauce and paired with boiled potatoes and lingonberry jam for a balanced and hearty New Year’s meal.
Ingredients:
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 cup milk
- 1 small onion, finely chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground nutmeg
Brown Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1/4 cup heavy cream
- Salt and pepper, to taste
Instructions:
- Make the Meatballs: In a bowl, mix ground beef, pork, breadcrumbs, egg, milk, onion, salt, pepper, and nutmeg. Shape into golf ball-sized meatballs.
- Cook the Meatballs: Heat a skillet over medium heat with a little oil. Brown the meatballs on all sides, then transfer to a plate.
- Prepare the Sauce: In the same skillet, melt butter and whisk in flour to form a roux. Gradually add beef broth, stirring until smooth. Add cream and season with salt and pepper.
- Simmer the Meatballs: Return the meatballs to the skillet and simmer in the sauce for 10-15 minutes.
- Serve: Serve the meatballs with boiled potatoes, steamed carrots, and a spoonful of lingonberry jam.
Kjøttkaker i Brun Saus is a Norwegian classic that delivers big on comfort and flavor. With tender meatballs and a savory sauce, it’s a dish that will bring joy and satisfaction to your New Year’s celebration, making it a meal to remember.
Norwegian Lamb and Cabbage Stew (Fårikål)
Fårikål, Norway’s national dish, is a simple yet flavorful lamb and cabbage stew that’s perfect for a cozy New Year’s celebration. With tender lamb simmered with cabbage and whole black peppercorns, this rustic dish embodies the essence of Norwegian home cooking. Served with boiled potatoes, it’s a hearty and warming choice for welcoming the new year.
Ingredients:
- 2 lbs (1 kg) lamb shoulder, cut into chunks
- 1 medium head of cabbage, cut into wedges
- 2 tsp salt
- 1 tsp whole black peppercorns
- 3 cups water
- Boiled potatoes, for serving
Instructions:
- Layer Ingredients: In a large pot, layer the lamb and cabbage alternately. Sprinkle each layer with salt and black peppercorns.
- Add Water: Pour in the water, ensuring it covers the bottom third of the ingredients.
- Simmer the Stew: Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the lamb is tender and the flavors have melded.
- Serve: Serve hot with boiled potatoes, and let guests sprinkle additional salt and pepper to taste.
Fårikål is more than just a stew—it’s a slice of Norwegian heritage that brings people together. Its hearty simplicity and bold flavors make it an excellent dish for New Year’s festivities, symbolizing warmth and togetherness as you step into the year ahead.
Norwegian Gravlaks (Cured Salmon)
Gravlaks, a classic Norwegian dish of cured salmon, is an elegant addition to your New Year’s spread. Infused with dill, salt, sugar, and a hint of pepper, this traditional preparation highlights the fresh, delicate flavors of salmon. Served thinly sliced with mustard sauce and rye bread, it’s a light and sophisticated option for ringing in the new year.
Ingredients:
- 2 lbs fresh salmon fillet, skin-on
- 2 tbsp coarse salt
- 2 tbsp sugar
- 1 tsp freshly ground black pepper
- 1/4 cup fresh dill, chopped
Instructions:
- Prepare the Cure: Mix salt, sugar, pepper, and dill in a bowl.
- Cure the Salmon: Rub the mixture evenly over the salmon fillet. Place the fillet in a dish, skin-side down, and cover with plastic wrap. Weigh it down with a heavy object.
- Refrigerate: Refrigerate for 48 hours, flipping the salmon halfway through.
- Serve: Thinly slice the cured salmon and serve with mustard sauce, rye bread, and a garnish of fresh dill.
Gravlaks is a testament to Norway’s culinary artistry, blending fresh ingredients with simple techniques. This dish’s vibrant flavors and elegant presentation make it a standout choice for New Year’s celebrations, offering a taste of Nordic tradition that will impress your guests.
Norwegian Christmas Sausage (Medisterpølser)
Medisterpølser, or Norwegian Christmas sausage, is a festive favorite often enjoyed during the holiday season and New Year’s celebrations. These juicy pork sausages, seasoned with warm spices, pair beautifully with mashed potatoes, lingonberry jam, and gravy, making them a flavorful centerpiece for your feast.
Ingredients:
- 2 lbs ground pork
- 1/2 cup milk
- 1/4 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground ginger
- 1 casing for sausage (optional)
Instructions:
- Prepare the Sausage Mixture: In a bowl, mix ground pork, milk, breadcrumbs, salt, nutmeg, allspice, and ginger until well combined.
- Shape or Stuff: Shape the mixture into sausage links by hand or stuff into casings.
- Cook the Sausages: Fry the sausages in a skillet over medium heat until browned and cooked through, about 10-15 minutes. Alternatively, bake them in the oven at 375°F (190°C) for 20 minutes.
- Serve: Serve the sausages with mashed potatoes, lingonberry jam, and gravy for a complete meal.
Medisterpølser brings the warmth and flavors of a Norwegian holiday to your New Year’s table. This comforting dish is packed with spices and nostalgia, offering a celebratory way to start the year with loved ones and a hearty feast.
Norwegian Fish Soup (Fiskesuppe)
Fiskesuppe, or Norwegian fish soup, is a creamy and aromatic dish that captures the essence of Norway’s coastal cuisine. Featuring a medley of fresh fish, root vegetables, and fragrant herbs, this comforting soup is perfect for a New Year’s celebration. It’s light yet hearty, making it an excellent starter or main course for a festive meal.
Ingredients:
- 1 lb cod or haddock fillets, cut into chunks
- 1/2 lb shrimp, peeled and deveined
- 4 cups fish or vegetable stock
- 1 cup heavy cream
- 2 carrots, diced
- 2 potatoes, diced
- 1 leek, sliced
- 1 tbsp butter
- 1 bay leaf
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Fresh dill, for garnish
Instructions:
- Sauté the Vegetables: In a large pot, melt butter over medium heat. Sauté the carrots, potatoes, and leeks until slightly softened.
- Add Stock and Spices: Pour in the fish stock, add the bay leaf and nutmeg, and bring to a simmer. Cook for 10-15 minutes or until the vegetables are tender.
- Cook the Fish: Add the cod and shrimp to the pot, simmering gently for 5-7 minutes until cooked through.
- Add Cream: Stir in the heavy cream and season with salt and pepper. Heat through without boiling.
- Serve: Ladle into bowls, garnish with fresh dill, and serve with crusty bread.
Fiskesuppe is a celebration of Norway’s love for the sea, offering a warm and flavorful experience perfect for the New Year. Its creamy texture and balanced flavors will leave your guests feeling nourished and delighted as they toast to a prosperous year ahead.
Norwegian Veal Stew (Lapskaus)
Lapskaus is a hearty Norwegian veal stew that’s both comforting and packed with flavor. Made with tender veal, root vegetables, and a savory broth, this dish is a true winter warmer, perfect for celebrating the New Year. Its rustic charm and robust flavors make it a dish to savor with loved ones.
Ingredients:
- 1 lb veal, cubed
- 2 tbsp butter
- 4 cups beef or veal stock
- 4 potatoes, diced
- 2 carrots, sliced
- 1 parsnip, diced
- 1 small onion, chopped
- 1 bay leaf
- 1/2 tsp thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions:
- Brown the Veal: In a large pot, melt butter over medium heat. Brown the veal cubes on all sides and remove them from the pot.
- Cook the Vegetables: Add the onions, potatoes, carrots, and parsnip to the pot. Sauté for 5 minutes.
- Simmer the Stew: Return the veal to the pot, add the stock, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 1-1.5 hours until the meat is tender and the flavors meld.
- Season and Serve: Season with salt and pepper. Serve hot, garnished with fresh parsley, alongside rye bread.
Lapskaus is a dish that speaks of tradition and togetherness. Its comforting and wholesome flavors make it an ideal choice for a New Year’s gathering, symbolizing warmth and unity as you welcome the year ahead with your loved ones.
Norwegian Cloudberry Cream (Multekrem)
Multekrem, or Norwegian cloudberry cream, is a decadent dessert that embodies the flavors of the Arctic. This elegant dish combines whipped cream with cloudberries, creating a sweet and tart treat that’s perfect for closing a festive New Year’s dinner. Its simplicity highlights the unique flavor of Norway’s prized berries.
Ingredients:
- 1 cup cloudberries (fresh or preserved)
- 2 tbsp sugar (adjust to taste)
- 1 cup heavy cream
- 1 tsp vanilla extract
- Wafers or almond cookies, for serving
Instructions:
- Prepare the Berries: If using fresh cloudberries, mash them lightly and mix with sugar. If using preserved cloudberries, drain excess syrup if needed.
- Whip the Cream: In a bowl, whip the heavy cream with vanilla extract until soft peaks form.
- Combine: Gently fold the cloudberries into the whipped cream, leaving some streaks for a marbled effect.
- Serve: Spoon the mixture into dessert glasses and serve with wafers or almond cookies.
Multekrem is the perfect way to end a Norwegian New Year’s celebration on a high note. Its creamy texture and the distinct tang of cloudberries offer a memorable dessert experience that’s as delightful as it is symbolic of Norway’s natural treasures.
Note: More recipes are coming soon!
