A thick, soured cream (US: cultured sour cream) porridge covered with melted butter, brown sugar and cinnamon.
Pink pepper. This may either be the familiar rose-coloured peppercorn of Piper nigrum, usually preserved in brine or vinegar. It may also refer to the dried berry of a Brazilian plant related to poison ivy. This contains cardanol, which is an irritant to many people and it makes little contribution to cooking anyway.
To quote the website at http://thomo.coldie.net/norway_cuisine.html, with apologies to Norwegians everwhere, they found an article in the cooking supplement of a Swedish newspaper which read "with this recipe, start with a fresh sea trout. Gut it and prepare the fish, then it out the back and bury it in the compost heap. Check every day and when the compost heap and the fish smell about the same, dig up the fish, throw it away and eat the compost heap"
