Lightly salted Baltic herring fermented in barrels for two months, sold in swollen tins. Served on tunnbröd flatbread with potato and onion. The strongest-smelling food in commerce.

Surströmming traces to medieval Baltic fishermen who used minimum salt (rare and expensive in the north) to preserve herring; the result fermented. The trade codified in the 16th century. By royal decree, the year's surströmming can be released no earlier than the third Thursday of August (Surströmmingspremiär). The traditional surströmmingsskiva is eaten outdoors with new potatoes, raw onion, sour cream, tunnbröd and snaps. Pelikan, Tennstopet and Kvarnen all run sittings in late August.

Where to eat Surströmming (fermented Baltic herring) in Stockholm

5 editor picks for Surströmming (fermented Baltic herring) in Stockholm, ranked by editorial score. All Stockholm signature dishes · Surströmming (fermented Baltic herring) across every city.

Make it at home

Serves 420 minEasy (the herring is the product, not a recipe)

Ingredients

  • 1 tin of surströmming, kept refrigerated and opened outdoors or underwater
  • 8 sheets tunnbröd (Swedish thin flatbread, soft variety)
  • 8 small boiled new potatoes (almond potatoes if available)
  • 1 large red onion, finely diced
  • 200g sour cream
  • Chopped fresh chives or dill
  • Snaps (Bäska Droppar or O.P. Anderson) to drink
  • Beer to follow

Method

  1. Open the surströmming tin OUTDOORS or submerged in water in a deep bucket. The gas escape is forceful.
  2. Drain the brine and rinse the herring fillets gently in cold water. Pat dry.
  3. Lay a sheet of tunnbröd flat. Spread sour cream across the centre. Add 2-3 small boiled potato halves and a tablespoon of diced red onion.
  4. Lay a small portion of surströmming fillet on top. Sprinkle chives.
  5. Roll the tunnbröd tight. Eat with snaps and beer chasers; ideally outdoors with friends prepared for the smell.

Editor tip. Open the tin outdoors or underwater. The smell takes days to leave a kitchen; never open one indoors as a joke. The new potatoes balance the salt and ferment.

Common allergens: Fish, Dairy.