Portions 4
Degree of difficulty Easy
Time 40 min

Graved fish and fermented fish from Lierne

re you ready for a challenge? Rakfisk is often something you either love or hate. Its little brother, grævfisk, is matured in whey, making it a bit milder. The accompaniments are quite classic and not up for debate: potato flatbread, potatoes, and leek. But chef Thomas Borgan also adds blue cheese, Gammel-Erik, and eggs. We love it! Do you know a rakfisk enthusiast who should try something new? This recipe does not include very precise ingredient measurements, as the idea is to eat rakfisk tapas-style, picking and mixing as you like. Watch the video if you’re unsure about the quantities.

Graved fish and fermented fish from Lierne

Approach

  1. 1

    Boil the potatoes in plenty of salted water. The salt is both for flavor and to prevent the potato skins from splitting.

    Once the potatoes are tender, cut them into quarters and toss with finely sliced leek, oil, salt, and lemon. You now have a simple and delicious potato salad!

  2. 2

    Make a cheese cream by mixing equal parts Sofies Drøm and sour cream. Season with a little salt and finely sliced chives.

  3. 3

    Heat neutral oil to 180°C and deep-fry the potato flatbreads for 2 minutes on each side. Place them on paper or a towel to drain excess oil.

    Do the same with the leek: cut the leek into thin strips and fry for 3–4 minutes until golden and crispy. Place on paper or a towel and lightly salt.

  4. 4

    Cut the fish into neat serving pieces of about 2x2 cm.

  5. 5

    Plate it on a dish, or serve it tapas/buffet-style:

    If plating, start by spreading a thin layer of Sofies Drøm cream on the potato flatbread. Then add the grævfisk and rakfisk. Distribute the potato salad between the fish. Finally, top everything with fried leek, grated Gammel Erik cheese, and chives.

Ingredients

  • 15 stk Small potatoes
  • 1 ss Salt
  • 6 stk Potato flatbread
  • 3 dl Sunflower- or rapeseed oil
  • 1 stk Leek
  • 4 ss Sofies Drøm from Skånaliseter
  • 4 ss Sour cream
  • 2 ss Chives
  • 250 g Fermented fish (Rakfisk)
  • 250 g Graved fish (Grævfisk)
  • 1 ts Salt and pepper
  • 1 ss Lemon
  • 3 stk Eggs
  • 1 stk Gammel Erik cheese

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