📝 About This Recipe
A legendary delicacy from Northern Sweden, Surströmming is Baltic herring fermented in a light brine to create a complex, umami-rich profile that is truly unique. When properly balanced with sweet almond potatoes, sharp red onions, and cool sour cream on traditional crispbread, the intense aroma gives way to a sophisticated, salty, and savory experience. This recipe honors the centuries-old 'Klämma' (sandwich) method, ensuring a perfect harmony of flavors and a truly authentic Scandinavian celebration.
🥗 Ingredients
The Fermented Star
- 1 can Surströmming (Fermented Baltic Herring) (approx. 300g-400g; look for whole fish or fillets)
- 1 bucket Water (for opening the can submerged to contain pressure and aroma)
The Starch Base
- 500 grams Mandelpotatis (Almond Potatoes) (or any waxy yellow potato; boiled until tender)
- 6-8 pieces Tunnbröd (Swedish Flatbread) (can be soft or crispy (hårt) variety)
- 100 grams Unsalted Butter (at room temperature for easy spreading)
The Garnishes
- 2 medium Red Onion (very finely diced)
- 1 cup Gräddfil (Swedish Sour Cream) (or high-fat sour cream/crème fraîche)
- 1 bunch Fresh Chives (finely snipped)
- 4-5 sprigs Fresh Dill (for garnish)
- 150 grams Västerbottensost Cheese (crumbled or sliced thinly (optional))
👨🍳 Instructions
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1
Begin by boiling the potatoes in salted water until tender, about 20-25 minutes. Once cooked, drain and allow them to steam dry; peel them while still warm for the best texture.
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2
Prepare the garnishes by finely dicing the red onions and snipping the chives. Place them in small individual bowls for easy assembly.
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3
Crucial Step: Take the can of Surströmming outdoors. Fill a large bucket with cold water and submerge the can completely.
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4
Using a can opener under the water, puncture the lid. This prevents the pressurized brine from spraying and helps contain the initial intense aroma.
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5
Remove the opened can from the water and pour out the brine. Rinse the fish briefly under cold running water to remove excess salt and fermentation residues.
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6
Place the fish on a cutting board. If using whole fish, cut open the belly, remove the guts and the dark membrane, and pull out the backbone to create two clean fillets.
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7
Pat the fillets dry with paper towels and arrange them on a clean serving platter.
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8
To assemble a 'Klämma', take a piece of Tunnbröd and spread a generous layer of butter across the entire surface.
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9
Slice the warm potatoes and layer them over the buttered bread, lightly mashing them with a fork to create a stable base.
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10
Place small pieces of the herring fillets (about 1/2 a fillet per bite) on top of the potatoes. Remember, the flavor is intense, so less is often more.
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11
Sprinkle a liberal amount of diced red onions and chives over the fish.
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12
Top with a few dollops of Gräddfil (sour cream) to provide a cooling, creamy contrast to the saltiness.
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13
If using, add a sprinkle of Västerbottensost cheese for an extra layer of savory depth.
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14
Fold the flatbread over the fillings (if soft) or top with another piece of crispbread to create a sandwich. Serve immediately while the potatoes are still warm.
💡 Chef's Tips
Always open the can outdoors—the fermentation gases are very potent and the scent can linger in fabrics for days. Use 'Mandelpotatis' if possible; their nutty sweetness is the traditional and best foil for the salty fish. If the flavor of the fish is too strong for your palate, soak the cleaned fillets in milk for 15 minutes before serving to mellow them out. Never serve the fish alone; it is designed to be a condiment or a component of a sandwich, not a main protein eaten in large bites. Ensure your beer and snaps are ice-cold to provide a refreshing palate cleanser between bites.
🍽️ Serving Suggestions
Serve with a glass of cold Swedish lager or pilsner to cut through the richness. Pair with a shot of chilled Aquavit (snaps), preferably flavored with caraway or dill. Offer a side of sliced radishes for extra crunch and a peppery bite. Provide plenty of extra Tunnbröd and butter on the table for guests to build their own. Finish the meal with fresh Swedish strawberries and cream to refresh the palate.