After rinsing, the next step is to prepare the traditional accompaniments that help balance the strong flavor of surströmming. In Sweden, surströmming is typically served with thin flatbreads called tunnbröd. These soft or crisp breads provide a neutral base that complements the fish’s salty, fermented taste. Alongside the bread, finely chopped raw onions and boiled potatoes are usually served. The onions add a sharp freshness and crunch, while the potatoes bring a creamy texture that mellows the strong fishiness. Some also add sour cream or butter to add richness and smooth out the intense flavors. Lemon wedges or dill are sometimes used to brighten the dish and add herbal notes. Preparing these sides in advance ensures the meal comes together smoothly once the fish is ready.
Assembling the surströmming meal is almost like building a small open-faced sandwich. A piece of tunnbröd is taken, spread with a layer of butter or sour cream, then topped with a few pieces of the rinsed surströmming fillet, a few slices of boiled potato, and some surstromming preparation guide onions. Some people squeeze a little lemon juice over the top or sprinkle fresh dill to enhance the aroma and flavor. The assembled flatbread is then folded or rolled carefully to keep the fillings inside. Eating surströmming this way helps moderate the intensity of the fish and provides a balanced combination of textures and tastes.
It’s important to note that surströmming is an acquired taste and not everyone may enjoy it at first try. The smell is often described as very strong and sometimes off-putting, resembling rotten eggs or a mix of fermented cheese and fish. But the flavor itself is complex and savory, with a mild sourness and saltiness that aficionados find deeply satisfying. Approaching the dish with an open mind and following traditional preparation methods can greatly enhance the experience. Many Swedish families have ritualistic ways of preparing and enjoying surströmming during late summer months, often turning it into a social event with friends and family.
Another aspect of surströmming preparation involves proper storage before and after opening. The cans are typically sold in specialty stores or imported and should be kept refrigerated. Once opened, the fish should be consumed relatively quickly, ideally on the same day, as exposure to air accelerates spoilage. Leftover surströmming should be stored in a sealed container in the refrigerator to contain the smell and maintain freshness for a day or two. It’s best to avoid freezing surströmming as the texture and flavor can degrade significantly.