Rakfisk - Tips, tricks and accessories

It is an old Norwegian tradition of rakfisk.


  • 800 gram rakfisk
  • 4 pcs almond potato lefser
  • 4 pcs flatbread
  • 4 tbsp kvitseid butter
  • 4 tbsp sour cream
  • 1 pcs leek
  • 1 pcs red onion
  • 2 pcs egg
  • 12 pcs ringeriks potatoes
  • 2 pcs red beets

Rakfisk is fermented fish. The process takes place by the fish being cleaned, salted and stored for a longer period of time so that the fish is fermented. This was both a way to store the fish for a long time and gives a special taste. Now it is most common to make rakfisk from trout or mountain trout and you can choose storage when you buy. From mild rakfisk to those that are stored longer and have a stronger taste and smell. The accessories are important to me to make rakfisk a delicious meal. This dish is often enjoyed with beer and aquavit next to it. A party for many and a little scary for others.

Here are my tips, tricks and accessories.

Step 1

Start by boiling the eggs for about 8 minutes and put in cold water. Remove the shell and chop up the eggs.

Step 2

Finely chopped red onion, sour cream and beets. Cover with plastic until serving.

Rakfisk 3

Step 3

Peel and cook ringeriks potatoes or almond potatoes. Pour off the water and let the steam dry in the pan with a lid.

Step 4

Cut the fish into neat slices and place on a plate. I calculate 100 grams for a starter of rakfisk and 200 grams per person for a dinner portion.

Rakfisk 2

Step 5

When you are served rakfisk, you can either put all the accessories on the table and the guests supply themselves or you can make ready-made portion plates as I have done here. If you choose the last option, I will add a little of all the accessories so you can mix it yourself exactly the way you like it best.