I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

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January 2021

January 15, 2021

Juniper and Roe Lomper Bites

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Juniper and Roe Lomper Bites
Juniper and Roe Lomper Bites
Juniper and Roe Lomper Bites

Juniper is one of the first ingredients I started playing around with after moving to our little Norwegian homestead a few years ago. I love its earthy aromatics, and the berries provide an almost fruity and peppery taste, which can add flavor to both sweet and savory dishes.

Juniper tastes of the mountains and the mountains have my heart.

I had some sprigs of juniper from Hardangervidda and some roe in the refrigerator. So, the thought a scrumptious little snack with both to break up the day was just too tempting to pass down.

For the base, I pan-fried cutout rounds of lomper (soft potato flatbreads) until golden brown and crispy. After they cooled slightly, I added a dollop of full-fat sour cream and salty roe. To top, a few sprigs of juniper for that woodsy flavor to bring all the tastes together.

Juniper and Roe Lomper Bites
Juniper and Roe Lomper Bites
Juniper and Roe Lomper Bites

These are so simple and come together in no time at all. Feel free to use your favorite type of roe, and if lomper are not accessible you can substitute them with flour tortillas.  

Juniper and Roe Lomper Bites


  • Lomperrecipe here, or another thin, soft flatbread
  • Oil
  • Full-fat sour cream ‘seterrømme
  • Roe
  • Sprig or two of juniper

Using a small, round cookie cutter cut out circular shapes from the lomper (as many as desired). *leftovers can be diced and fried in a little oil until crispy then used a topping for salads and soups or anything else you might desire

Coat a large pan with a thin layer of oil and heat over medium-high heat (add more oil as needed if making more than one batch). Add the lomper rounds, cook 1 to 2 minutes until golden brown on the bottom, then flip them over with a spatula and cook another 1 to 2 minutes until golden brown. Transfer to a plate lined with a paper towel to catch any excess oil. Let cool.

When ready to serve, add a small amount of sour cream on top of the lomper followed with some roe and then a few sprigs of juniper. Enjoy!

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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