Surströmming (fermented Baltic herring) with almond potatoes and flatbread
A late-summer tradition from northern Sweden, starting with the premiere on the third Thursday of August: fermented Baltic herring with almond potatoes, finely chopped onion and soured cream, often rolled up in buttered flatbread as a klämma. Open the tin outdoors. Many add tomato, chives or Västerbotten cheese too.
- 30 minTime
- 27 minHands-on
- 4Portions
- ≈ 61 krper portion
- 710kcal per portion
Ingredients for 4 portions
- 1 kgPotato, almond potatoes
- to tasteSalt
- 2 tinsSurströmming (fermented herring)
- 2Red onions, finely chopped
- 2 dlSour cream
- 8Thin flatbreads (tunnbröd)
- 3 tbspButter, softened
Method
- Scrub the potatoes and put them, skins on, in a pan. Cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Open the tins outdoors, ideally under water in a bucket – they are under pressure and the brine sprays. Pour away the brine.
- Clean the herring: pull out the backbone, and the skin if you like, but keep any roe. Lay the fillets on a dish.
- Finely chop the onion. Set out the onion, soured cream, flatbread and butter on the table.
- Drain the potatoes and serve them hot. Everyone builds their own klämma: butter on the flatbread, sliced potato, herring, onion and a spoonful of soured cream, then roll it up.
The cost is estimated from Swedish grocery prices.
