pålegg

Pålegg is a Norwegian word that translates to "topping" or "spread" and refers to the items placed on top of bread or other food. It is a fundamental part of Norwegian cuisine, particularly for breakfast and lunch. The concept of pålegg is very broad and encompasses a wide variety of food items.

Common categories of pålegg include cured meats like ham (skinke) and salami, various types of cheese (ost) such as gouda, edam, and brunost (brown cheese), and fish products like smoked salmon (røkt laks), mackerel in tomato sauce (makrell i tomat), and herring (sild). Jams (syltetøy) and honey (honning) are also popular sweet options. Vegetable pålegg can include sliced tomatoes, cucumbers, and peppers.

The way pålegg is consumed is typically on slices of bread, often Norwegian flatbread (lefse) or rye bread (rugbrød). A slice of bread with pålegg is referred to as a "smørbrød." Often, people will have one or more types of pålegg on a single slice of bread, creating a layered sandwich. The choice of pålegg can vary greatly depending on personal preference, availability, and the meal occasion. It is a versatile and integral part of everyday Norwegian eating habits.