forretten

Forretten, the definite form of forrett, is the first course in a traditional Scandinavian multi-course meal. It is designed to awaken the palate and set the tone for the mains. The course is typically small and carefully prepared, with an emphasis on clean flavors and seasonality. While meal structures vary by region and occasion, forretten is commonly served after the aperitif and before the main course.

Common forms include cold starters such as gravlax or røkelaks, shrimp or other shellfish, seafood creams, carpaccio, or small salads; and hot starters such as clear soups or small warm dishes. Vegetarian options, such as a vegetable terrine, mushroom ragout, or cheese-based dishes, are common substitutes. Presentation is often refined, sometimes accompanied by bread and butter or a light sauce.

Etymology and usage: The word comes from for- meaning “before” and rett meaning “dish” or “course”; the definite form forretten corresponds to “the starter.” The concept exists in Norwegian and Danish dining, and similar ideas appear in many European cuisines. In modern menus, forretten is a standard item in formal or fine-dining settings, while casual meals may omit a distinct starter.

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