Plokk

Plokk is a term most often encountered in Norwegian and Nordic culinary contexts, referring to a mash-like dish that combines starch with protein and a creamy sauce. The best-known form is plokkfisk, a traditional Norwegian dish dating from at least the early 20th century. Plokkfisk is typically made by cooking potatoes and white fish (commonly cod or haddock), flaking the fish and mashing the potatoes, then folding in an onion-based white sauce (béchamel or a milk-thickened mixture), and finishing with butter. The mixture is seasoned with salt and pepper and served hot, usually with bread.

The term plokk can be used more broadly to describe any mixture or mash of leftovers that is brought together into a single creamy mass, though its culinary usage is most common in the plokkfisk dish. Regional variants exist across Norway and neighboring Nordic countries, with substitutions such as different fish, or adjustments to the amount of dairy to modify the texture and richness.

In modern times, plokkfisk remains a feature of traditional Norwegian home cooking and appears in contemporary Nordic cookbooks and menus, particularly as a comfort dish or in discussions of heritage cuisine. The concept exemplifies how leftovers and everyday ingredients can be transformed into a cohesive, hearty meal.