VegetarianÆbleskiver
30 min · 776 kcal · Breakfast · Nordic
Nordic
Surströmming
The notorious fermented Baltic herring of northern Sweden, opened outdoors and eaten the only way locals really eat it: rolled in soft tunnbröd with boiled almond potatoes, chopped onion and cold gräddfil, with a shot of akvavit alongside.
Method
- Put 150 g of almond potatoes, unpeeled and scrubbed, into a small pan, cover with cold water, salt the water well and bring to the boil. Simmer 20-25 minutes, until a knife slips through the centre with no resistance. Drain and leave to cool to just warm.
- Take the tin outdoors, stand it in a bucket of water and open it fully submerged: the tin is under pressure from the fermentation and this stops the brine spraying. Pour off the brine, lift out 2 fillets, rinse them briefly under cold water and pat dry. Keep them cold until you build the roll.
- Finely chop 30 g of red onion and 1 tsp of dill. Peel the cooled potatoes if you prefer them peeled and cut them into 5 mm slices.
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1033kcal
73gprotein
55gcarbs
59gfat
24gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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