Name: Rakfisk
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 800 g Rakfisk (fermented trout fillets); 600 g Almond potatoes (mandelpotet); 8 sheets Lefse (Norwegian flatbread); 1 cup Seterrømme (High-fat sour cream); 1 large Red onion; 1 bunch Fresh chives; 4 tbsp Unsalted butter

Seafood

Rakfisk

Rakfisk is a celebrated Norwegian winter delicacy featuring trout that has been salted and fermented to a buttery, pungent perfection. Served on soft lefse with creamy toppings and zesty onions, it offers a unique and sophisticated taste of Viking heritage that is both rich and savory.

Prep

20m

Cook

20m

Serves

Calories

480kcal

Qty	Ingredient
800 g 800 g	Rakfisk (fermented trout fillets)
600 g 600 g	Almond potatoes (mandelpotet)
8 sheets 8 sheets	Lefse (Norwegian flatbread)
1 cup 240 ml	Seterrømme (High-fat sour cream)
1 large 1 large	Red onion
1 bunch 1 bunch	Fresh chives
4 tbsp 60 g	Unsalted butter

2 Method

Step 1. Begin by scrubbing the almond potatoes thoroughly. Boil them in lightly salted water with their skins on until tender, approximately 15 to 20 minutes. Drain and let them steam dry for a minute.

Step 2. While the potatoes are boiling, finely dice the red onion and finely chop the fresh chives. Arrange them in small serving bowls.

Step 3. Prepare the rakfisk. If the fish is whole, remove the skin and bones carefully. Slice the fillets into bite-sized pieces or thin strips, ensuring the fish remains cold until the moment of serving.

Step 4. Warm the lefse slightly to make them pliable. You can do this by wrapping them in a damp clean kitchen towel and warming them in a low oven (100°C) for 5 minutes or for 10 seconds in a microwave.

Step 5. Peel the warm potatoes (traditional) or slice them with the skin on if preferred.

Step 6. To assemble, take a piece of lefse and spread a generous layer of butter or sour cream. Place pieces of rakfisk in the center, followed by the potatoes, onions, and chives. Roll or fold the lefse tightly and serve immediately.

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Always keep the Rakfisk refrigerated until the very last moment before serving to maintain its texture and safety.
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Pair this dish with a glass of Norwegian Aquavit and a crisp pilsner to balance the saltiness and richness.
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For beginners, look for 'mild' (mildet) rakfisk; as you become accustomed to the flavor, you can try the 'well-matured' (vellagret) varieties.
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If you cannot find almond potatoes, use any small, waxy yellow potato variety.

? FAQ

What does Rakfisk taste like?

Rakfisk has a unique, pungent aroma similar to a strong ripened cheese. The texture is buttery and soft, with a deep, salty, umami flavor.

Is Rakfisk safe to eat?

Yes, when produced commercially under strict Norwegian food safety regulations. The fermentation process uses specific salt concentrations and temperatures to prevent harmful bacteria.

Can I cook Rakfisk?

No, Rakfisk is intended to be eaten raw/fermented. Cooking it would destroy its delicate texture and characteristic flavor profile.

How long does Rakfisk keep?

Once the vacuum seal is opened, it should be consumed within 2-3 days. Keep it tightly wrapped in the refrigerator.