Rakfisk

About This Recipe

Rakfisk is one of Norway's oldest preserved foods, with written records stretching back to the 14th century. Whole trout or char are salted and left to ferment under weight for anywhere from two months to a full year, developing an intensely pungent, savoury flavour beloved by Norwegians. The dish is served cold, never cooked, sliced thin and laid on crispy lefse or flatbread. Each November the town of Fagernes hosts the Rakfisk Festival, drawing thousands of enthusiasts. It is an acquired taste, but for those who love it, no winter table is complete without it.

Ingredients

Serves 6

• 1 wholefresh trout (about 1.5 kg), gutted and cleaned
• 80 gcoarse sea salt (approx. 5% of fish weight)
• 1 tspsugar
• 1 tspwhole black peppercorns
• 200 mlsour cream, to serve
• 1 mediumred onion, thinly sliced, to serve
• 8 pieceslefse or flatbread, to serve
• 2 tbspfinely chopped chives, to garnish

Instructions

1. 1

   Prepare the fish

   Pat the cleaned trout dry inside and out. Do not remove the skin. Rub the salt, sugar, and peppercorns evenly over the exterior and inside the cavity.

2. 2

   Pack and weight

   Place the fish in a food-safe plastic container or crock. Lay a piece of parchment over the fish, then place a heavy weight (such as a water-filled bag or a clean brick) on top to press it.

3. 3

   Ferment

   Store in a cool environment (4–8°C / 39–46°F) for a minimum of 2 months. Check weekly, draining any excess liquid. A longer fermentation of 4–6 months produces a stronger flavour.

4. 4

   Slice and serve

   When ready, remove the fish and rinse lightly. Skin and fillet carefully, then slice the flesh thin at an angle, similar to smoked salmon.

5. 5

   Assemble

   Lay slices on flatbread or lefse. Top with a dollop of sour cream, red onion rings, and a scatter of chives. Serve immediately.

Variations

• •

  Arctic char (røye) is used in some Norwegian regions as an alternative to trout.

• •

  Some producers add juniper berries to the cure for a piney note.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Once ready, rakfisk keeps refrigerated for up to 3 weeks. Keep tightly wrapped to contain the aroma.

Frequently Asked Questions