📝 About This Recipe
Hailing from the High Coast of Sweden, Surströmming is a legendary fermented Baltic herring known for its pungent aroma and surprisingly delicate, salty umami flavor. When balanced correctly with buttery potatoes, sharp onions, and creamy gräddfil, it transforms into a sophisticated culinary experience that defines Swedish heritage. This recipe guides you through the traditional 'Klämma' (sandwich) preparation, ensuring the bold flavors are perfectly harmonized for a true Nordic feast.
🥗 Ingredients
The Star Ingredient
- 1 can Surströmming (Fermented Baltic Herring) (approx. 300-400g; look for whole fish or fillets)
The Starch Base
- 500 grams Almond Potatoes (Mandelpotatis) (or any waxy fingerling potato)
- 4-8 pieces Tunnbröd (Swedish Thin Bread) (can be soft or crispy variety)
- 1 tablespoon Salt (for boiling potatoes)
The Aromatics and Fats
- 2 small Red Onion (very finely diced)
- 1 bunch Chives (finely snipped)
- 100 grams Swedish Salted Butter (at room temperature for easy spreading)
- 200 ml Gräddfil (or high-fat sour cream/crème fraîche)
Optional Traditional Additions
- 100 grams Västerbottensost (hard aged Swedish cheese, grated)
- 2-3 sprigs Fresh Dill (for garnish)
- 2 medium Tomato (thinly sliced (modern addition))
👨🍳 Instructions
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1
Place the almond potatoes in a pot of cold salted water. Bring to a boil and simmer for 15-20 minutes until tender. Drain and let them steam dry for a few minutes.
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2
While potatoes cook, finely dice the red onions and snip the chives. Place them in small individual serving bowls to be used as toppings.
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3
Prepare a large basin or bucket filled with cold water. This is essential for opening the can to prevent the pressurized brine from spraying and to minimize the initial aroma.
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4
Submerge the can of Surströmming completely underwater. Use a can opener to puncture the lid while submerged; you will see gas bubbles escape.
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5
Remove the can from the water and pour out the brine. Rinse the fish briefly under cold running water if you prefer a milder saltiness.
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6
Transfer the fish to a plate. If using whole fish, slit the belly, remove the guts (and roe if present—roe is a delicacy!), and pull the meat away from the backbone. Discard bones and skin.
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7
Slice the warm potatoes into rounds or roughly mash them slightly with a fork to help them hold the toppings.
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8
Lay a piece of Tunnbröd on a clean surface. Spread a generous layer of room-temperature salted butter across the entire surface.
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9
Distribute the sliced or mashed potatoes evenly over the buttered bread.
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10
Place small pieces of the cleaned herring fillets on top of the potatoes. Remember: a little goes a long way due to the intense flavor.
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11
Sprinkle a liberal amount of diced red onion and chives over the fish.
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12
Add several dollops of gräddfil (sour cream) over the aromatics to provide a cooling, creamy contrast.
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13
If using, add a sprinkle of grated Västerbottensost cheese and a few slices of tomato for extra texture.
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14
Fold the Tunnbröd into a wrap (the 'Klämma') or roll it up tightly. If using crispy bread, simply layer it like an open-faced sandwich.
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15
Serve immediately while the potatoes are still warm and the bread is fresh.
💡 Chef's Tips
Always open the can outdoors to prevent the strong scent from lingering in your home. If the flavor is too intense for your first time, rinse the fillets in milk or soda water for 10 minutes before serving. Use Almond Potatoes if possible; their nutty sweetness is the traditional foil to the salty fish. Ensure your butter is salted; the fat and salt are crucial for carrying the flavor of the herring. Don't overstuff the wrap; the goal is a balanced bite where no single ingredient overwhelms the others.
🍽️ Serving Suggestions
Serve with a cold glass of Swedish Lager or Pilsner to cut through the salt. A shot of ice-cold Aquavit (flavored with caraway or dill) is the traditional spirit pairing. Offer a side of crispbread (knäckebröd) for those who prefer more texture. Cold milk is a surprisingly traditional and effective palate cleanser for this dish. Finish the meal with fresh cloudberries or lingonberries for a sweet-tart Nordic dessert.