Traditional Norwegian Skrei mølje

Mølje is a dish that has a long tradition in Norway. Eaten along the coast in winter, it’s a protein-packed nose-to-tail dish using the roe, fillet and creamy liver of the cod. There are all kinds of local variations, but this version was prepared to showcase Skrei by local sisters Unni Lorentzen and Trøbjorg Lindquist at Ivan Lorentzen Fiskeforretning AS in Brensholmen in northern Norway for a group of visiting British chefs.

Pat the Skrei loins dry and salt them lightly.

To prepare the roe: bring a pan of salted water to the boil, dry the roe and wrap it twice in greased paper, then lower gently into the boiling water. Bring again to the boil and immediately turn down the heat to simmering point. Cook the roe until it is firm, this should take about 25 minutes. Leave to cool slightly in the water. Slice the cooled roe and keep warm.

Bring a separate pan of salted water to boil and cook the potatoes until soft. Drain and keep warm.

Cook the Skrei liver to your liking – the Norwegians dice it and cook in its own oil, but it is fine to pan fry.

Bring another pan of salted water to boil with a tablespoon of vinegar, gently lower the Skrei loins into this and bring to simmering point to cook the fish for 4-6 minutes, depending on the thickness. Carefully remove the Skrei from the water and serve along with the roe, liver and potatoes.

Accompany with thin flatbreads and finely chopped onion.

By Torbjørg Lindquist and Unni Lorentzen

Serves 4


  • 4 thick Skrei loins
  • 1 fresh Skrei roe
  • 1 Skrei liver
  • 1kg white potatoes, peeled and quartered
  • 1 tbsp white vinegar
  • 1 white onion, finely chopped
  • Thin flatbreads, to serve

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