Home cooking attempt — Smørbrød from scratch

I spent an afternoon making Smørbrød from scratch following a traditional recipe. Getting dried stockfish right was the main challenge — it's not as straightforward as it looks. The clean and oceanic result was rewarding once I got it right.

Norwegian coastal geography shaped a cuisine centred on preserved and fresh fish. I served it with aquavit as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Smørbrød yourself gives you a new appreciation for what goes into it at a restaurant.