Editing Norway (section)

=== Cuisine ===
{{Main|Norwegian cuisine}}

Norway's culinary traditions show the influence of long seafaring and farming traditions, with [[salmon]] (fresh and cured), [[herring]] (pickled or marinated), [[trout]], [[cod]]fish, and other seafood, balanced by cheeses (such as [[brunost]], [[Jarlsberg cheese]], and [[gamalost]]), dairy products, and breads (predominantly dark/darker).

[[Lefse]] is a Norwegian potato flatbread, usually topped with large amounts of butter and sugar, most commonly eaten around Christmas. Traditional Norwegian dishes include [[lutefisk]], [[smalahove]], [[pinnekjøtt]], [[raspeball]], and [[fårikål]].<ref>{{cite web |url=http://www.everyculture.com/No-Sa/Norway.html |title=Countries and Their Cultures, Norway |publisher=Everyculture.com |date=4 September 2010 |access-date=23 July 2011 |archive-date=6 October 2020 |archive-url=https://web.archive.org/web/20201006092754/https://www.everyculture.com/No-Sa/Norway.html/ |url-status=live }}</ref> A Norwegian speciality is rakefisk, which is fermented trout, consumed with thin flatbread and sour cream. The most popular pastry is vaffel.