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Rakfisk
Norway
Made in Norway since at least the 13th century. The fermentation process — 3 to 12 months — is the original preservation method.
Fermented trout — salted and left to ferment for months until intensely pungent. Sliced thinly and served on flatbread with sour cream, onion and potato.
Prep
15 mins
Cook
0 mins
Difficulty
Easy
Calories
365 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
400grakfisk, thinly sliced
8flatbreads or crispbreads
200mlsour cream
1red onion, thinly sliced
4small potatoes, boiled and sliced
fresh dillto garnish
Method
1
Slice the rakfisk as thinly as possible with a sharp knife.
2
Lay flatbreads on a board. Top each with sour cream, potato slices, rakfisk and onion.
3
Garnish with dill. Serve immediately.
Chef's Tip
Rakfisk is an acquired taste — the fermentation creates intense umami flavours. Start with a small amount.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.