📝 About This Recipe
Surströmming is a legendary Swedish delicacy consisting of Baltic Sea herring that has been fermented for months in a light brine, resulting in one of the most complex and pungent umami profiles in the culinary world. This traditional preparation balances the intense, salty tang of the fish with the creamy sweetness of almond potatoes and the sharp bite of red onions. Served on thin, crispy flatbread, it is a celebratory communal experience that honors centuries of Scandinavian preservation techniques.
🥗 Ingredients
The Star Ingredient
- 1 can Surströmming (approx. 300-400g, whole or fillets)
The Starch and Base
- 500 grams Mandelpotatis (Almond Potatoes) (or any small, waxy yellow potato)
- 1 package Tunnbröd (Swedish thin bread, either soft or crispy)
- 100 grams Salted Butter (high-quality, at room temperature)
Aromatics and Toppings
- 2 medium Red Onion (very finely diced)
- 250 ml Gräddfil (Swedish sour cream, or substitute with full-fat sour cream)
- 1 bunch Fresh Chives (finely snipped)
- 4-5 sprigs Fresh Dill (for garnish)
- 150 grams Västerbottensost (shredded (optional, for extra sharp flavor))
The Opening Setup
- 1 large bucket Water (for opening the can submerged)
👨🍳 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; they should be warm when served.
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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 create a 'build-your-own' station.
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3
Crucial Step: Take the can of surströmming outdoors. The fermentation creates pressure, so never open it indoors. Submerge the can completely in a bucket of water.
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4
Using a can opener, pierce the lid while the can is underwater. This prevents the pressurized brine from spraying and helps contain the initial release of the strong aroma.
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5
Remove the can from the water and discard the water. Rinse the fish briefly under cold running water if you prefer a milder saltiness.
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6
If using whole fish, lay them on a cutting board. Slit the belly, remove the guts (and roe, which is a delicacy), and pull out the backbone. You should be left with two clean fillets.
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7
Arrange the cleaned fillets on a serving platter and bring them inside (or stay outside for a traditional garden party).
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8
Slice the warm potatoes into thin rounds or lightly mash them with a fork.
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9
Take a piece of tunnbröd and spread a generous layer of butter across the entire surface. The butter acts as a moisture barrier and adds richness.
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10
Layer the sliced potatoes onto the bread, followed by small pieces of the surströmming fillets. Remember: a little goes a long way!
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11
Top with a sprinkle of diced red onions, a dollop of gräddfil (sour cream), and a healthy dusting of chives.
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12
Fold the bread over the filling to create a 'klämma' (sandwich) or roll it up like a wrap. Serve immediately while the potatoes are still warm.
💡 Chef's Tips
Always open the can outdoors and submerged in water to manage the pressure and scent. Use 'Mandelpotatis' if possible; their nutty sweetness is the perfect foil for the salty fish. If the flavor is too intense for beginners, soak the cleaned fillets in milk for 15 minutes before serving to mellow the salt. Don't skip the butter; it is essential for the mouthfeel and helps balance the acidity of the fermentation. Keep plenty of napkins nearby—eating a klämma can be a messy, joyous affair.
🍽️ Serving Suggestions
Serve with a cold glass of Swedish pilsner or lager to cut through the salt. A shot of ice-cold Aquavit (snaps) with caraway notes is the traditional pairing. Offer cold whole milk as a non-alcoholic beverage; it neutralizes the palate beautifully. Include a side of Västerbottensost (Swedish hard cheese) for guests to nibble on. Pair with a crisp green salad if you want a fresh element on the side.