fremforrette

Fremforrette is a Norwegian term that translates to "starter" or "appetizer" in English. It refers to a small dish served before the main course of a meal. Fremforrette are typically lighter in flavor and portion size than the main dish, designed to stimulate the appetite and prepare the palate for the meal to come.

Common examples of fremforrette in Norwegian cuisine include various types of seafood, such as smoked salmon (røkelaks), shrimp (reker), or herring (sild). These might be served with accompaniments like dill, lemon, or a creamy sauce. Other popular starters can include small salads, pâtés, or simple soups. The emphasis is often on fresh, local ingredients and a presentation that is appealing without being overly elaborate.

The concept of a starter is universal in many cuisines, but the term "fremforrette" specifically denotes this course within the context of Norwegian dining traditions. It is an integral part of a multi-course meal, contributing to the overall dining experience and offering a diverse range of flavors and textures throughout the meal. The choice of fremforrette can often reflect the season and the availability of ingredients.