rakfisk
Next Dish: Fondue
Rakfisk is a traditional Norwegian dish made from fermented trout, typically served during the Christmas season. The preparation involves salting the fish and letting it ferment for several months, resulting in a strong smell and distinct flavor. It is often eaten with flatbread, sour cream, red onion, and potatoes. The dish has been a part of Norwegian cuisine since at least the 1300s.
Recipe
Ingredients:
3 kg of fresh, gutted and cleaned trout
150 g of salt
50 g of sugar
1 liter of water
Instructions:
Rinse the trout under cold water and pat dry with a kitchen towel.
Mix the salt and sugar together in a bowl.
Rub the salt and sugar mixture all over the trout, both inside and out.
Place the trout in a plastic container and cover with the water.
Place a weight on top of the trout to ensure it is fully submerged in the water.
Cover the container and place it in a cool, dark place for 3 weeks to ferment.
After 3 weeks, rinse the trout under cold water and pat dry.
The Rakfisk is now ready to be served. It can be eaten as is, or with flatbread, sour cream, red onion, and potatoes.