Norwegian Specialty: Rakfisk Recipe

Dish recipes: Rakfisk

Delve into the bold flavors of Norwegian cuisine with our Rakfisk recipe. This traditional dish showcases the art of fermented fish, a practice deeply rooted in Nordic culinary heritage. Join us as we explore the unique preparation of this delicacy.


2 lbs (0.9 kg) Fresh Fish Fillets (Trout or Arctic Char)

1/2 cup Sea Salt

1/4 cup Sugar

1 tbsp Crushed Black Pepper

Fresh Dill, chopped

Juniper Berries (optional)

Rye Bread or Potatoes for serving

Sour Cream, Red Onions, and Capers for garnish


Clean and fillet the fresh fish, removing bones and skin. Mix sea salt, sugar, and crushed black pepper to create the curing mixture. Rub the fish fillets with the curing mixture, ensuring they are well coated. Place the fillets in a shallow dish, stacking them with chopped fresh dill and juniper berries between each layer. Cover the dish with plastic wrap and let it ferment in a cool place for 2-4 months, checking periodically. Once fermented, remove the fillets, scraping off excess curing mixture. Serve Rakfisk on rye bread or with boiled potatoes. Garnish with sour cream, sliced red onions, and capers.


Rakfisk is best enjoyed with the accompaniments of rye bread or potatoes, complemented by the richness of sour cream, the sharpness of red onions, and the burst of flavor from capers.

Rakfisk is a testament to the adventurous palate of Norwegian gastronomy. The fermentation process enhances the flavors, creating a unique dish that captivates the senses.