Surströmming with Tunnbrod
Surströmming is a traditional Swedish fermented Baltic Sea herring dish known for its pungent aroma. It is typically served with tunnbröd (a type of thin, flat bread), boiled potatoes, and various toppings. This recipe focuses on the classic preparation and serving method.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 35 min
- Annoksia
- 4
- Vaikeustaso
- Helppo
Allergeenitiedot: saattaa sisältää seuraavia: maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
- 1 tölkkicanned fermented Baltic herring (surströmming)
- 500 gpotato, small, new
- 1 kplred onion, finely chopped
- 0,25 kuppidill, fresh, chopped
- 200 gsour cream
- 4 kplsoft thin wheat flatbread (tunnbröd)
- 50 gbutter, softened
Välineet
large pot · cutting board · knife · can opener
Valmistusohje
Vaihe vaiheelta
- 1
Boil the potatoes in lightly salted water until tender, about 15-20 minutes. Drain and set aside.
Noin 20 min
- 2
Open the can of surströmming outdoors or under running water to minimize the odor. Carefully remove the fish from the brine.
Noin 2 min
Kokin vinkki: The smell is very strong; choose a well-ventilated area or open the can in a bucket of water.
- 3
Rinse the surströmming under cold running water to remove some of the brine and scales. Fillet the fish by removing the backbone and any remaining small bones.
Noin 5 min
Kokin vinkki: You can use a knife and fork for this, or your fingers if you're brave.
- 4
Spread butter evenly over each piece of tunnbröd.
Noin 1 min
- 5
Place a few pieces of filleted surströmming on each buttered tunnbröd.
Noin 1 min
- 6
Top the surströmming with boiled potatoes, finely chopped red onion, a dollop of sour cream, and fresh dill.
Noin 2 min
- 7
Roll up the tunnbröd into a wrap and serve immediately.
Noin 1 min
Säilytä hyvänä
Surströmming is best consumed immediately after preparation.