📝 About This Recipe
Surströmming is a legendary Swedish delicacy from the High Coast, where Baltic herring is fermented in a weak brine to develop its famously pungent aroma and complex, umami-rich flavor. When balanced correctly with the sweetness of almond potatoes and the sharp bite of red onion, it transforms into a sophisticated culinary experience unlike any other. This recipe guides you through the traditional 'Klämma' (sandwich) preparation, ensuring a perfect harmony of textures and tastes.
🥗 Ingredients
The Star of the Show
- 1 can Surströmming (Fermented Baltic Herring) (approx. 300-400g; look for whole fish or fillets)
The Base and Starch
- 4-8 pieces Tunnbröd (Swedish Flatbread) (can be soft or crispy/hard depending on preference)
- 500 g Mandelpotatis (Almond Potatoes) (or any waxy, yellow potato variety)
- 1 tablespoon Salt (for boiling potatoes)
The Toppings
- 2 medium Red Onion (very finely diced)
- 200 ml Gräddfil (Swedish Sour Cream) (or high-fat sour cream/crème fraîche)
- 1 bunch Fresh Chives (finely snipped)
- 4-5 sprigs Fresh Dill (finely chopped)
- 50 g Swedish Salted Butter (at room temperature)
- 100 g Västerbottensost Cheese (optional, thinly sliced or crumbled)
- 2 medium Tomato (diced, optional for freshness)
👨🍳 Instructions
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1
Begin by scrubbing the almond potatoes clean. Place them in a pot of cold water with a tablespoon of salt, bring to a boil, and simmer for 15-20 minutes until tender but firm. Drain and let them cool slightly so they can be handled.
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2
While the potatoes cook, prepare your garnishes. Finely dice the red onions, snip the chives, and chop the dill. Place each in separate small bowls for easy assembly.
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3
Crucial Step: Take the can of surströmming outside. Due to the pressure buildup during fermentation, the can may spray when opened. Submerge the can in a bucket of water and use a can opener to pierce it beneath the surface; this traps the initial pressurized gases and brine.
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4
Remove the can from the water and pour off the brine. Rinse the fish gently under cold running water to remove excess salt and fermentation residue.
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5
If using whole fish, you must clean them: lay a fish on a cutting board, slit the belly, and remove the guts and the backbone. The roe (if present) is a delicacy and should be kept. You should be left with two clean fillets per fish.
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6
Pat the fillets dry with paper towels and cut them into small, bite-sized pieces (about 1-2 cm).
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7
Slice the warm potatoes into rounds or roughly mash them with a fork—the warmth helps release the flavors of the other ingredients.
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8
Lay a piece of tunnbröd (flatbread) on a plate. If using soft tunnbröd, spread a generous layer of salted butter across the entire surface.
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9
Arrange a layer of sliced or mashed potatoes down the center of the bread.
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10
Distribute the pieces of surströmming evenly over the potatoes. Remember, a little goes a long way due to its intense flavor.
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11
Top the fish with a liberal amount of diced red onion, followed by a few dollops of gräddfil (sour cream).
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12
Sprinkle the chives and dill over the top. If using Västerbottensost or tomatoes, add them now.
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13
To make a 'Klämma' (the squeeze), fold the flatbread over the filling or roll it up tightly like a wrap. If using hard bread, simply stack the ingredients on top like an open-faced sandwich.
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14
Serve immediately while the potatoes are still warm and the bread is fresh.
💡 Chef's Tips
Always open the can outdoors to avoid the lingering scent inside your home. If the flavor is too intense for you, soak the cleaned fillets in milk for 15 minutes before serving to mellow the saltiness. Don't skip the butter; it acts as a barrier and flavor carrier that balances the acidity of the fish. Use almond potatoes if possible, as their nutty sweetness is the traditional and best foil for the fermented fish. Ensure your red onions are diced as finely as possible to avoid large spicy chunks that might overpower the delicate herbs.
🍽️ Serving Suggestions
Cold pilsner-style beer or a crisp lager. Chilled Swedish Aquavit (snaps) to cut through the richness. Cold whole milk is a traditional non-alcoholic pairing that neutralizes the salt. Serve as part of a late summer 'Surströmmingsskiva' (Surströmming party) outdoors with friends. Follow the meal with fresh Swedish strawberries to cleanse the palate.