Rakfisk
Norway's ancient fermented fish — whole Arctic char or trout salt-cured and fermented for 2–3 months until the flesh becomes soft, pungent and uniquely complex. Served thinly sliced on flatbread with sour cream, red onion and beer. A flavour that divides opinion but defines Norwegian identity.
- Total
- 50 min
- Serves
- 8
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Mix salt and sugar. Rub thoroughly inside the cavity and over all surfaces of the gutted fish.
About 5 min
Place the fish in a clean food-grade container (traditionally a wooden barrel). Pack tightly. Weigh down with a clean weight to press the fish.
About 11 min
Seal the container. Refrigerate or store in a cold place (2–4°C/35–39°F) for 2–3 months. The fish ferments under salt pressure in its own juices.
About 11 min
After 2 months, the flesh should be soft, pinkish-brown, and have a strong, distinctive, fermented smell. Test by pressing — it should yield to pressure.
About 11 min
Rinse the fish lightly. Using a very sharp knife, slice very thin portions, discarding the skin and bones as you go.
About 11 min
Serve on flatbrød spread with sour cream. Top with rakfisk slices, red onion rings, dill and a little horseradish. Eat with cold beer. Rakfisk is strictly a November–January tradition in Norway.
About 3 min
Nutrition per serving (estimate)
- Calories
- 220
- Protein
- 28 g
- Carbs
- 12 g
- Fat
- 8 g
- Fibre
- 0 g
- Sugar
- 2 g
- Sodium
- 1400 mg
Contains: gluten, dairy, fish
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Recipe by Boon Tools.