National Dish Sweden: Surströmming (Recipe)
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Few dishes divide opinion quite like Surströmming, Sweden’s boldest culinary tradition. This fermented Baltic herring is famous — and infamous — the world over for its powerful aroma and unmistakably intense flavour. Yet behind the pungent reputation lies a centuries-old way of preserving fish that Swedes still celebrate with pride. Served the traditional way on crisp flatbread with potatoes, onion and a spoonful of soured cream, it turns a meal into a genuine culinary adventure for anyone brave enough to try it.
About Surströmming
Surströmming is a fermented Baltic herring widely regarded as Sweden’s most daring national dish. What makes this speciality so unique is the process of fermentation, which develops its remarkable character over time. The strong smell and the intense taste of the dish have made Surströmming both famous and notorious around the world. Traditionalists enjoy it in the classic way: with crisp tunnbröd (thin flatbread), boiled potatoes and onions, finished with a dollop of soured cream.
Ingredients (serves 1–2)
- 1 tin of Surströmming
- 4 slices of tunnbröd
- 8 small waxy potatoes
- 1 red onion
- 200g soured cream
- Fresh dill (optional)
Shopping for the ingredients
Surströmming is usually found in well-stocked Scandinavian food shops or from specialist online retailers. When you shop, pay close attention to the freshness of the other ingredients, especially the potatoes and the flatbread, as they carry much of the dish and balance the powerful fish. A good, sturdy tunnbröd makes all the difference, and it is worth sourcing the best you can find alongside your other Swedish staples.
Preparing the dish
Preparing Surströmming calls for a little courage and a certain amount of technique. It is strongly recommended to open the tin outdoors to avoid strong smells lingering in the house. You should also take care to tilt the tin slightly so you can catch the escaping brine, which is every bit as pungent as the fish itself. A calm, methodical approach makes the whole process far more manageable.
Step-by-step instructions
- Open the tin of Surströmming outdoors and let the brine drain off carefully.
- Wash, boil and peel the potatoes.
- Slice the red onion into fine rings.
- If you prefer, remove the bones from the Surströmming fillets.
- Warm the tunnbröd gently to make it more pliable.
- Lay the fillets, potato slices and onion rings on the bread, then add a spoonful of soured cream.
- Garnish with dill and serve.
Gluten-free / lactose-free version
With a few simple swaps, this Swedish classic can be made both gluten-free and lactose-free. Replace the tunnbröd with one of the many gluten-free flatbreads now widely available, so the dish suits anyone with a gluten intolerance. For a lactose-free version, use a plant-based soured cream in place of the dairy one. That way everyone at the table can share in the experience without missing out on the traditional accompaniments.
Tips for vegans and vegetarians
Surströmming is, by its very nature, a fermented fish and cannot be made truly vegan or vegetarian. Those who wish to capture something of the Swedish spirit without the herring might build a similar spread around marinated, fermented vegetables or a plant-based pickled alternative. Serve these with the same tunnbröd, potatoes, red onion and a vegan soured cream to enjoy the classic presentation while keeping the plate entirely meat- and fish-free.
More tips and tricks
Handling Surströmming takes a little practice and no small amount of care. Wear gloves when you fillet the fish to keep the clinging smell off your hands. Keep a window open or, better still, work outside, and have plenty of kitchen paper on hand. A squeeze of lemon nearby is useful too, both for the plate and for cleansing the palate between mouthfuls.
Adapting the recipe to your taste
If you are not feeling quite so bold, you can soak the Surströmming thoroughly in water first to soften its intensity. The accompaniments are just as open to variation — try boiled new potatoes in their skins, or a simple slice of buttered bread as an alternative base. Adjusting the balance of onion, cream and dill lets you tailor each bite until it suits your own palate exactly.
Ingredient substitutions
If some ingredients are not to hand, there are plenty of workable alternatives. In place of tunnbröd you might use another flatbread or a hearty rye bread such as Ragbroed. Instead of red onions, shallots or white onions do the job nicely, and crème fraîche stands in well for soured cream. For a milder Swedish herring experience altogether, the gentler Sill I Dill makes an easy substitution.
Drink pairing ideas
A traditional companion to Surströmming is a chilled aquavit or a well-iced vodka. Both spirits complement the strong aroma of the fish and refresh the palate between mouthfuls. A cold beer pairs excellently too, its crisp bitterness cutting through the richness. Whatever you choose, serve it thoroughly chilled to keep the whole experience balanced and lively.
Serving and presentation ideas
Because we eat with our eyes as well, serve the dish on rustic crockery alongside fresh dill and a few lemon wedges as a garnish. The lemon wedges also help to neutralise the flavour should you or your guests need a moment’s pause. Arranging the fillets, potatoes and onion rings neatly on the tunnbröd, with the soured cream in a small bowl to one side, makes for an inviting and unmistakably Swedish spread.
A bit of history
The tradition of Surströmming reaches back to the 16th century and has its roots in preserving fish through fermentation, a method developed at a time of salt shortages. The name itself means “sour herring” and refers to the tart flavour that comes from lactic-acid fermentation. Over the centuries it has become a proud, if daring, cornerstone of Swedish cuisine, celebrated most enthusiastically in the north of the country.
More recipe ideas
Summary: Surströmming
Surströmming is certainly not for everyone, but those who dare to try it discover a deeply rooted Swedish tradition and a truly extraordinary culinary adventure. With the right preparation and the right accompaniments, eating it can become an unforgettable experience. Whether you take it on as a test of courage or as a genuine taste of the north, Surströmming stands as one of the most memorable dishes Sweden has to offer.
