Rakfisk (Rakfisk) — Norwegian Fermented Trout with Lefse and Potatoes

• 1⅓ lbfood-safe prepared rakfisk fillet (commercially produced, skin removed if preferred)
• 1¾ lbsmall almond potatoes (or other small waxy potatoes)
• 12 gfine sea salt
• 7.1 ozsour cream (Norwegian seterrømme-style sour cream if available)
• 4¼ ozred onion (finely diced)
• 10 gfresh chives (finely sliced)
• 4lefse (about 25 cm each)
• 2.8 ozflatbrød (Norwegian crispbread)
• 1⅜ ozunsalted butter (softened, for the lefse)
• 2 gfreshly ground black pepper

Instructions

1. 1

   Keep the prepared rakfisk refrigerated at 0-4°C until the moment you assemble the meal. Because rakfisk is fermented and eaten uncooked, use only certified food-safe rakfisk from a reputable producer and do not attempt uncontrolled home fermentation.

2. 2

   Put the almond potatoes in a saucepan with 1.5 l cold water and 12 g fine sea salt. Bring to a gentle boil, then cook for 15-20 minutes until a small knife slides through the potatoes without breaking them apart.

3. 3

   While the potatoes cook, finely dice the red onion and slice the chives. Place the sour cream, onion, chives, softened butter, lefse, and flatbrød in separate small serving dishes so each person can build their own rakfisk plate.

4. 4

   Drain the potatoes thoroughly and let them steam-dry in the hot pan for 2 minutes. Cover the pan with a clean kitchen towel and lid so the potatoes stay warm without becoming wet.

5. 5

   Open the rakfisk package just before serving and check for the clean, strong, lactic-fermented aroma typical of the dish. Cut the fillet into 1 cm thick slices, keeping the pieces neat so the soft fish does not smear.

6. 6

   Warm the lefse briefly in a dry skillet for 15 seconds per side, just until flexible, then spread each with 10 g softened butter. Do not heat the rakfisk itself, because warmth intensifies the aroma and can make the texture unpleasantly oily.

7. 7

   Serve the sliced rakfisk with the hot potatoes, buttered lefse, flatbrød, sour cream, red onion, chives, and black pepper. The traditional way at a rakfisklag is to eat a little fish with potato and sour cream, or to roll it in lefse with onion and herbs.