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यूरोपीय व्यंजनEuropean Dishes

Surströmming

↳ from Norrland, Sweden

Canned fermented herring with a famously strong smell, eaten with flatbread, potatoes and onion in northern Sweden.

History

Fermented herring was a way to preserve fish in the north from the 1500s. It is traditionally opened outdoors in August.

Ingredients

  • Baltic herring
  • Salt
  • Water

How it's made

  1. Catch herring in spring and gut
  2. Salt lightly and ferment in barrels for weeks
  3. Pack in cans to continue fermenting
  4. Open outdoors in a bowl of water
  5. Eat on thin flatbread with potato and onion

Ratings & notes

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वहीं सेSame place

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