Rakfisk
Sign in to rate this recipe.
The Tale of Rakfisk
Story updated
Rakfisk, fermented trout, is an old Norwegian preservation method possibly dating back to medieval times, most strongly associated with the inland valleys of Valdres and Hallingdal. The fish is salted and left to ferment for months before being eaten, traditionally during a dedicated rakfisk season in autumn and winter.
Ingredients
Scale:· 4 servings
- 1 lb rakfisk (fermented trout), thinly sliced
- 4 slices flatbread (lefse or flatbrød)
- 1/2 cup sour cream
- 1/2 red onion, finely diced
- 4 boiled potatoes
- Fresh chives, chopped
Instructions
- 1Slice the fermented trout thinly, working from the tail toward the head.
- 2Arrange the slices on a serving platter.
- 3Serve with warm boiled potatoes, sour cream, and diced red onion on the side.
- 4Sprinkle with chopped chives.
- 5Traditionally eaten by placing rakfisk, sour cream, and onion onto flatbread and folding it around the fish.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.