Surströmming

Dive into the unique flavors of Sweden with Surströmming, a traditional fermented herring dish that bursts with tangy and salty notes. Perfect for adventurous palates at a summer gathering or a special occasion.

• 1 kg herring
• 2 tablespoons sea salt
• 500 ml water
• 0.5 cup sugar
• 1 tablespoon black peppercorns
• -17 °C bay leaf
• 2 tablespoons white vinegar

Method

1. 1

   Clean and gut the herring, removing the heads and entrails. Rinse thoroughly under cold water.

2. 2

   In a large bowl, mix the water, sea salt, and sugar until dissolved. This will be your brine solution.

3. 3

   Submerge the cleaned herring in the brine solution, ensuring they are fully covered. Refrigerate for about 24 hours.

4. 4

   After brining, remove the herring and pat them dry. Place them in a clean jar, layering with black peppercorns and the bay leaf.

5. 5

   In a saucepan, bring the remaining brine solution to a boil, then add the white vinegar. Pour this hot brine over the herring in the jar.

6. 6

   Seal the jar tightly and let it ferment at room temperature for about 2-4 weeks. Check periodically for flavor development.

7. 7

   Once fermented, the Surströmming is ready to be served with flatbreads, potatoes, and onions.