🇸🇪 Sweden recipe
Surströmming
Sweden's legendary fermented Baltic herring, aged in brine for at least six months until intensely pungent. Eaten outdoors from the swollen tin on soft tunnbröd (flatbread) with boiled almond potatoes, sour cream, diced red onion, and dill — a late-August ritual across northern Sweden.
Prep45 mins
Cook20 mins
Serves4
Difficultyeasy
Ingredients
- 1 tin (300 g) surströmming, well-chilled
- 6 soft tunnbröd (Swedish thin flatbread) or lefse
- 500 g small almond potatoes (mandelpotatis), or waxy new potatoes
- 1 small red onion, very finely diced
- 200 g full-fat sour cream or crème fraîche
- 1 small bunch fresh dill, finely chopped
- Freshly ground black pepper
- Butter, for the flatbread
- Chilled aquavit or lager, for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 410
- Protein
- 22 g
- Carbs
- 38 g
- Fat
- 18 g
