Brush with egg and sprinkle with chopped almonds or coarse sugar. Beat the egg with the sugar and add to the cream. Mix in the flour. Gradually add spices, butter, and soft lard in turns. Cool the dough.
Opinions differ on what to serve with lutefisk.
One delcious suggestion is pease-pudding, small pieces of fried bacon, the hot bacon fat, French mustard, and always piping hot boiled Ringerike potatoes. Pinnekj tt used to be a well kept secret in the valleys and fjords of Western Norway, but now this hearty dish with its distinctive flavour has become popular all over Norway. Pinnekj tt is rib of lamb, which has been either salted and dried or salted, smoked and dried. 1-2 kg Pinnekj tt Water Divide ribs into chops by cutting along the rib bones, and soak the pieces in cold water overnight. The twigs should be laid crossways so as to form a lattice.