Swedish
Surströmming
A traditional northern Swedish way to serve fermented Baltic herring, layered on buttered tunnbröd with warm potatoes, onion, and gräddfil. The fish is pungent and salty, balanced by the mild bread and creamy toppings.
Watch it madeMightyMag · 8:21
Ingredients
- Surströmming, canned1 can, about 300g
- Mandelpotatis or small waxy potatoes400g
- Soft tunnbröd4 pieces
- Unsalted butter, softened2 tbsp
- Red onion, finely chopped1 small
- Gräddfil or sour cream100ml
- Fresh dill, chopped2 tbsp
- Chives, finely sliced1 tbsp
Method
- Boil the potatoes in lightly salted water until tender, about 15 to 20 minutes, then drain and let them steam dry.
- Take the unopened surströmming can outdoors and place it in a bucket or large bowl of water before opening to contain the pressurized brine.
- Open the can under the water, then lift out the herring and drain it well.
- If the fillets are whole, split them open and remove the backbone and any large bones.
- Slice the warm potatoes into thick rounds.
- Spread each piece of soft tunnbröd with butter.
- Layer the potatoes over the buttered bread, then add pieces of surströmming.
- Top with chopped red onion, spoonfuls of gräddfil, dill, and chives.
- Fold or roll each tunnbröd into a klämma and serve immediately.
Common questions
Can I substitute gräddfil, tunnbröd, or Mandelpotatis if I can't find them?
Yes. Use sour cream or crème fraîche instead of gräddfil, any very soft flatbread or thin lavash instead of tunnbröd, and small waxy potatoes like Yukon Gold or new potatoes instead of Mandelpotatis. Keep the texture mild and creamy.
How long does it take to make surströmming sandwiches from start to finish?
Plan about 25 to 35 minutes total. Most of that is boiling the potatoes, which usually takes 15 to 20 minutes. The rest is prep: opening the can carefully, draining the fish, and assembling the sandwiches.
What are the most common mistakes when preparing surströmming at home?
Opening the can indoors is the biggest mistake. Also avoid overhandling the fish, skipping the bone check, and using bread that is too dry or thick. Serve everything warm or cool, but assemble right before eating so the bread stays soft.
How should I store leftovers, especially opened surströmming?
Keep opened surströmming in an airtight container in the fridge and use it quickly, ideally within 1 to 2 days. Store potatoes, onion, herbs, and bread separately. Once assembled, the sandwiches do not keep well and should be eaten immediately.
What is the best way to serve surströmming safely and with less mess?
Serve outdoors or in a very well-ventilated area. Chill the fish if desired, but keep the potatoes warm. Set out all toppings first, then assemble just before eating. Have extra napkins and a bucket or bowl ready for the unopened can.