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.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1 cancanned fermented Baltic herring (surströmming)
- 500 gpotato, small, new
- 1 pcsred onion, finely chopped
- 0.25 cupdill, fresh, chopped
- 200 gsour cream
- 4 pcssoft thin wheat flatbread (tunnbröd)
- 50 gbutter, softened
Equipment
large pot · cutting board · knife · can opener
The method
Step by step
- 1
Boil the potatoes in lightly salted water until tender, about 15-20 minutes. Drain and set aside.
About 20 min
- 2
Open the can of surströmming outdoors or under running water to minimize the odor. Carefully remove the fish from the brine.
About 2 min
Cook’s note: 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.
About 5 min
Cook’s note: 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.
About 1 min
- 5
Place a few pieces of filleted surströmming on each buttered tunnbröd.
About 1 min
- 6
Top the surströmming with boiled potatoes, finely chopped red onion, a dollop of sour cream, and fresh dill.
About 2 min
- 7
Roll up the tunnbröd into a wrap and serve immediately.
About 1 min
Keep it good
Surströmming is best consumed immediately after preparation.
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