📝 About This Recipe
Originating from the High Coast of Sweden, Surströmming is a legendary fermented Baltic herring known for its pungent aroma and surprisingly complex, salty, and umami-rich flavor. This traditional 'Surströmmingsskiva' (herring party) is a celebratory ritual where the sharp fish is balanced by the sweetness of almond potatoes, the bite of red onions, and the creaminess of Swedish sour cream. It is a sensory journey that represents the pinnacle of Scandinavian preservation arts and communal dining.
🥗 Ingredients
The Star of the Show
- 2 tins Surströmming (Fermented Baltic Herring) (300g-400g tins, preferably whole fish rather than fillets for authenticity)
The Essential Base
- 1.5 kg Mandelpotatis (Almond Potatoes) (Or any firm, waxy fingerling potato)
- 1-2 packs Tunnbröd (Swedish Flatbread) (Both crispy and soft varieties)
- 2 tablespoons Salt (For boiling the potatoes)
Condiments and Toppings
- 3 medium Red Onions (Very finely diced)
- 500 ml Gräddfil (Swedish sour cream; can substitute with high-quality full-fat sour cream)
- 300 g Västerbottensost (Sharp Swedish hard cheese, sliced or grated)
- 1 bunch Chives (Finely snipped)
- 100 g Butter (Salted, at room temperature)
- 1 bunch Fresh Dill (For garnishing potatoes)
👨🍳 Instructions
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1
Begin by scrubbing the Mandelpotatis clean, leaving the skins on to preserve their delicate shape and flavor.
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2
Place the potatoes in a large pot of cold water with 2 tablespoons of salt. Bring to a gentle boil and cook for 15-20 minutes until tender but not falling apart. Drain and let them steam dry with a sprig of fresh dill.
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3
While the potatoes cook, finely dice the red onions and snip the chives. Place them in separate small serving bowls.
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4
Slice the Västerbottensost into thin shards or grate it coarsely, and place the Gräddfil (sour cream) into a serving dish.
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5
Prepare the opening station outside. Due to the intense aroma, Surströmming must be opened outdoors, preferably in a bucket of water to prevent pressure spray.
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6
Submerge the tin in a bucket of cold water. Use a tin opener to pierce the lid under the surface; this catches the initial release of gas and brine.
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7
Remove the tin from the water, pour off the brine, and carefully arrange the herring on a platter. If using whole fish, you may choose to clean them now or let guests do it at the table.
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8
To clean the whole fish: Cut open the belly, remove the guts and the backbone, and flatten the fillets. The roe (if present) is a delicacy and should be kept!
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9
Bring the cleaned fish, warm potatoes, and all condiments to the table. Traditional 'klämma' (sandwich) assembly is about to begin.
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10
Take a piece of soft tunnbröd and spread a generous layer of butter over it.
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11
Slice 2-3 warm potatoes and layer them across the center of the bread. Lightly mash them with a fork to create a base.
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12
Add small pieces of the fermented herring—remember, a little goes a long way due to the saltiness.
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13
Top with plenty of diced red onion, a dollop of Gräddfil, a sprinkle of chives, and a few shards of Västerbottensost.
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14
Fold or roll the flatbread into a 'klämma' (wrap) and enjoy immediately while the potatoes are still warm.
💡 Chef's Tips
Always open the tin outdoors and downwind from your guests to manage the potent aroma. If the smell is too intimidating, rinse the fillets briefly in cold water or even soda water to mellow the scent. Mandelpotatis are very delicate; simmer them gently to prevent them from bursting. Use 'Kallsup' (ice-cold snaps) to cleanse the palate between bites. If you cannot find Västerbottensost, a very sharp white cheddar or aged Manchego is a decent substitute.
🍽️ Serving Suggestions
Serve with ice-cold Swedish lager or a pilsner to cut through the salt. Provide shots of chilled Aquavit (snaps), preferably flavored with caraway or dill. Offer 'Svagdricka' (a low-alcohol dark malt drink) for a truly traditional experience. Have plenty of napkins and perhaps some lemon water for guests to rinse their fingers. Finish the meal with fresh Swedish strawberries and cream to contrast the savory intensity.