🇳🇴 Norwegian Cuisine

Rakfisk

Fermented Trout

Prep Time 3 months

Servings 6

Difficulty Hard

Calories 284 kcal

Freshwater trout salted and fermented for months, served thinly sliced on flatbread with sour cream, onions, and mustard.

Ingredients

1 whole trout (about 1kg), cleaned
200g coarse salt
1 tbsp sugar
flatbread for serving
sour cream for serving
red onion, finely diced
mustard

Instructions

1 Clean and fillet trout. Mix salt and sugar.
2 Pack fish in salt mixture in a container. Press with weight and store at controlled cold temperature (2-4C).
3 Ferment for 2-3 months. The fish develops its characteristic pungent flavor during this time.
4 Slice thinly and serve on flatbread with sour cream, diced red onion, and mustard.

Did You Know?

The annual Rakfisk Festival in Valdres attracts over 20,000 visitors who come to taste and judge the best fermented fish from producers across Norway.