Wholegrain Norwegian mustard — the seeds left whole, in a mild sweet base.
Norwegian mustard is sweeter than German and far milder than Russian; it is built to go with fish and with cured meat rather than to clear your head. The whole seeds give it texture against a soft fish cake or a slice of ham.
Essential with pinnekjøtt and with gravlaks, where a hot mustard would be wrong.
Made to European food rules on additives and labelling.
