Rakfisk

Name: Rakfisk
Prep time: 20 min
Cook time: 5 min
Yield: 6
Ingredients: 2 lb fresh small trout, gutted and cleaned; 3 tbsp coarse salt; 2 tbsp granulated sugar; 1 tsp black peppercorns, crushed; 1 small onion, sliced; 8 oz flatbread or lefse, for serving; 1 cup sour cream, for serving; 1/4 cup finely diced red onion, for serving; 2 tbsp chopped chives, for serving

Silky, pungent fermented trout served raw with flatbread, sour cream, and onion — a Norwegian delicacy with a serious bite.

⏱ 20 minPrep time

🔥 5 minCook time

🍽 6Servings

🏷 DinnerCategory

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Rakfisk is Norway’s traditional fermented trout, salted and left to cure in a sealed container for days until it develops a bold, funky character. It is eaten raw, sliced thin, with a sharpness that is an acquired — and much-loved — taste.

Served cold with flatbread, sour cream, red onion and chives, it is a Christmas-season delicacy in the valleys where it is made. For the timid, most of Norway buys it ready-fermented from the shop; only the adventurous ferment at home.

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Step by stepInstructions

Rub the fish inside and out with the salt, sugar and peppercorns.
Pack the fish tightly with the onion slices in a lidded container or jar, pressing down to remove air pockets.
Seal and refrigerate 4-7 days, pressing the fish down and turning once daily as it cures.
When ready, the flesh should be firm and translucent with a pronounced, tangy aroma.
Skin and fillet the fish, slice thinly, and serve cold on flatbread with sour cream, red onion and chives.

💡 Chef tips & storage

Fermenting fish at home takes care and clean technique — most Norwegians buy rakfisk ready-made. Start with shop-bought if you are new to it, and always keep it cold.

Recipe details

Prep20 min

Cook5 min

Servings6

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Rakfisk

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