forret

Forret is a culinary term used in Danish and Norwegian to describe the first course of a formal meal. It corresponds to what in English is called an appetizer or starter. The course is typically small and designed to stimulate the appetite before the main course.

Typical forret items include cold or warm preparations such as seafood (for example gravlaks or shrimp), pâté or terrine, light soups, salads, and canapés. The selection often reflects regional ingredients and the season, and is served with bread and sometimes a small accompanying sauce or dressing.

In Nordic dining, the forret has historically been a standard element of multi-course meals, especially at formal or festive occasions. In contemporary menus, the term is sometimes replaced by “starter” or “appetizer,” and it may be used interchangeably with amuse-bouche in casual usage; the distinction is that a forret is a defined course rather than a single bite.

See also: hors d’oeuvre, amuse-bouche, entrée.