What does surströmming taste like?
It has a very strong, salty, and acidic flavor, often described as fermented fish with a sharp, pungent aroma.
DINNER
Swedish Surströmming: Fermented Herring with Potatoes and Onions
Experience the unique and traditional Swedish dish of surströmming, fermented Baltic herring, served simply with boiled potatoes, red onion, and crispbread. This recipe embraces the strong flavors and cultural significance of this acquired taste, offering a genuine taste of northern Sweden.
HOW TO MAKE IT
Let's cook.
01
Boil the potatoes: Wash and peel the 4 medium potatoes. Cut them into quarters and place them in a pot of cold, salted water. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, or until fork-tender. Drain and set aside.
02
Prepare the surströmming: Open the can of surströmming outdoors or in a well-ventilated area to minimize odor. Drain the brine from the herring. Carefully remove the fish, rinse them under cold running water, and remove the backbone and skin. Flake the flesh into small pieces.
03
Slice the red onion: Finely slice 1 medium red onion into thin rings or small dice.
04
Assemble the crispbread: Take 1 piece of tunnbröd and spread a thin layer of 1/2 cup sour cream over it.
05
Layer the ingredients: Place a few pieces of the flaked surströmming onto the sour cream. Add some boiled potato pieces and a sprinkle of sliced red onion. Finish with a pinch of 1/4 teaspoon freshly ground black pepper.
06
Serve immediately: Fold or roll the tunnbröd and serve immediately. Repeat for the remaining servings.
About This Recipe
Experience the unique and traditional Swedish dish of surströmming, fermented Baltic herring, served simply with boiled potatoes, red onion, and crispbread. This recipe embraces the strong flavors and cultural significance of this acquired taste, offering a genuine taste of northern Sweden.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Opening the surströmming can underwater can help contain the strong odor. Serve with a cold beer or schnapps to complement the intense flavors.
Easy Substitutions
If tunnbröd is unavailable, use any thin, unsweetened flatbread or crispbread. Crème fraîche can be used instead of sour cream for a richer taste.
Storage & Reheating
Surströmming is best consumed immediately after opening. Leftover prepared crispbread rolls do not store well. Unopened cans should be stored in a cool, dark place.
Serving Suggestions
Serve with extra boiled potatoes and finely chopped dill on the side. Offer a variety of crispbreads for guests to choose from. A side of Västerbotten cheese, a strong Swedish hard cheese, can also be a good accompaniment. Pair with a cold lager or a shot of aquavit.
Common Mistakes
Opening the can indoors: The smell is very strong and can linger. Always open it outside or in a well-ventilated area. Not rinsing the fish: Rinsing helps to reduce the intensity of the flavor and saltiness. Using too much fish: For beginners, a small amount goes a long way. The flavor is potent. Not having enough accompaniments: The potatoes, onion, and sour cream are crucial for balancing the strong taste.
Frequently Asked Questions
Is surströmming safe to eat?
Yes, it is perfectly safe to eat. The fermentation process preserves the fish.
Can I store leftover surströmming?
Once opened, surströmming should be consumed immediately. Any leftovers should be discarded, as the smell will permeate your refrigerator.
What is the best way to open a can of surströmming?
It's best to open it outdoors, preferably submerged in a bucket of water, to minimize the release of its strong odor.
MORE TO KNOW
Surströmming is a traditional Swedish delicacy known for its pungent aroma and unique flavor. It's typically enjoyed outdoors during late summer. The key to appreciating surströmming is to embrace its strong character and pair it with the right accompaniments, which help to balance its saltiness and acidity. The ritual of opening the can and assembling the 'klämma' (sandwich) is as much a part of the experience as the taste itself. For first-timers, start with a small amount of fish and plenty of potatoes and onion.
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