Rakfisk Plate

Name: Rakfisk Plate
Total time: 30 min
Yield: 2 servings
Cuisine: norwegian
Ingredients: 250 g Rakfisk; 4 pcs Potato; 1 pcs Red Onion; 150 g Sour Cream; 4 pcs Flatbread; 0.3 tsp Black Pepper; 5 g Fresh Dill; 20 g Butter

Silky fermented trout with cool sour cream, sharp onion, warm potatoes and soft flatbread.

Ingredients

250 g Rakfisk
4 pcs Potato
1 pcs Red Onion
150 g Sour Cream
4 pcs Flatbread
0.25 tsp Black Pepper
5 g Fresh Dill
20 g Butter

Method

Place {potato} in a saucepan, cover with cold water, add salt from your pantry, and bring to a gentle boil over medium heat. Cook until tender all the way through and a knife slides in easily, then drain and keep warm.
Thinly slice {red_onion}, spoon {sour_cream} into a serving bowl, and pick {fresh_dill} if using so everything is ready for the table. Grind {black_pepper} freshly for the cleanest aroma.
Warm {flatbread} in a dry skillet over low heat just until pliable and fragrant, then wrap to keep soft. Melt {butter} and brush it lightly over the hot rounds for richness.
Arrange {rakfisk} on cool plates in thin slices, then add the warm {potato}, {red_onion}, {sour_cream}, and {flatbread}. Finish with {black_pepper} and {fresh_dill} for a fresh, aromatic lift.