Rakfisk
Fermented trout of the mountain valleys: fish salted and aged in barrels for months until it softens into a pungent delicacy, eaten with flatbread, sour cream and onion.
What it is
Fermented trout of the mountain valleys: fish salted and aged in barrels for months until it softens into a pungent delicacy, eaten with flatbread, sour cream and onion. Ingredients: trout or char, salt, sugar (a little), months of cold fermentation; to serve: flatbread, potatoes, sour cream, red onion, butter. Recipe (the craft): 1) Gut and clean very fresh fish; layer with salt in barrels. 2) Ferment at cold temperatures 2-12 months. 3) Fillet; the flesh should be soft and spreadable. 4) Serve small amounts as a delicacy. Serve: at Christmas tables in Valdres and Gudbrandsdalen with aquavit nearby. Flavor: intense, salty, fermented — an acquired taste its lovers defend fiercely. History: rakfisk dates to medieval preservation needs in landlocked valleys; today it has protected status and its own festival in Fagernes. See also: Pinnekjøtt, Fårikål.
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