Entree: Sweden – Norrland / North Sweden – Surströmming (Fermented Baltic herring)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 15 min

Total 20 min

Ingredients

- 1 can (approx. 14 oz / 400 g) surströmming (fermented Baltic herring)
- 1.5 lb (700 g) new potatoes (small, waxy potatoes)
- 4 pieces tunnbröd or soft flatbread (wheat or rye-based), about 6–8 in (15–20 cm) each
- 1 cup (240 g) sour cream
- 1 medium red onion, thinly sliced, about 6 oz (170 g)
- 2 tbsp (30 ml) chopped fresh chives or dill
- 2 tbsp (30 g) butter, softened (to spread on bread)
- Lemon wedges for serving (optional)
- Fresh dill sprigs for garnish (optional)

Instructions

1. Chill canned surströmming before opening. Open the can outdoors or over a bowl of water to contain brine and strong odor; carefully pour off the brine and gently remove whole fillets from the can (leave bones if you prefer traditional presentation or remove backbone to serve fillets).
2. Boil new potatoes in salted water until tender, about 12–15 minutes depending on size; drain, let cool slightly, and if desired halve or leave whole for thin-slicing.
3. Spread a little butter on each tunnbröd, place warm potato slices on the bread, then arrange surströmming fillets on top.
4. Add a dollop of sour cream, scatter thinly sliced red onion and chopped chives or dill, and finish with a squeeze of lemon if liked.
5. Fold or roll the tunnbröd to eat as an open-faced sandwich or wrap. Serve immediately outdoors with cold milk or beer; consume within the meal.