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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 35 min
- Porcje
- 4
- Trudność
- Łatwy
Informacja o alergenach: może zawierać mleko. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
- 1 puszkacanned fermented Baltic herring (surströmming)
- 500 gpotato, small, new
- 1 szt.red onion, finely chopped
- 0,25 szklankadill, fresh, chopped
- 200 gsour cream
- 4 szt.soft thin wheat flatbread (tunnbröd)
- 50 gbutter, softened
Sprzęt
large pot · cutting board · knife · can opener
Sposób przygotowania
Krok po kroku
- 1
Boil the potatoes in lightly salted water until tender, about 15-20 minutes. Drain and set aside.
Około 20 min
- 2
Open the can of surströmming outdoors or under running water to minimize the odor. Carefully remove the fish from the brine.
Około 2 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
- 5
Place a few pieces of filleted surströmming on each buttered tunnbröd.
Około 1 min
- 6
Top the surströmming with boiled potatoes, finely chopped red onion, a dollop of sour cream, and fresh dill.
Około 2 min
- 7
Roll up the tunnbröd into a wrap and serve immediately.
Około 1 min
Przechowuj prawidłowo
Surströmming is best consumed immediately after preparation.