Rakfisk: Norwegian fermented trout

Method

1. 1

   Preparing the fish

   Cut off the trout's head, then fillet it, removing the backbone and skin. Cut the fillets into roughly 2 cm wide slices.

   15 min
2. 2

   Salting and sugaring

   Layer the fish slices in a bowl or container, carefully rubbing salt and sugar into each layer.

3. 3

   Curing

   Seal the container and cure the fish in a cool place. Sources give no exact time: curing can take up to a year, and a longer cure gives a stronger flavour. Here we have allowed one week.

   10080 min
4. 4

   Cooking the accompaniments

   Boil the potatoes in their skins, then toss them in butter and serve them as buttered new potatoes. Boil the eggs and some of the beetroot, then slice them.

   20 min
5. 5

   Slicing

   Cut the cured trout into thin slices and serve it cold. Pour off the curing liquid before serving.

   10 min
6. 6

   Serving

   Serve the fish with the potatoes, eggs, beetroot, red onion and leek, offering flatbread and sour cream alongside.

   5 min