Rakfisk and Lefse Platter
A traditional Norwegian delicacy, Rakfisk (fermented trout) is served with thin, soft lefse (potato flatbread), sour cream, red onion, and sometimes chopped chives or dill. This dish is often enjoyed during the Christmas season and is a true taste of Norwegian heritage.
🧂 Ingredients
- 500 g Rakfisk(filleted and thinly sliced)
- 8 pieces Lefse(store-bought or homemade)
- 200 ml Sour cream
- 1 small Red onion(finely chopped)
- 2 tbsp Fresh dill or chives(chopped, for garnish)
- 2 tbsp Butter(for warming lefse)
👨🍳 Instructions
- 1
If using store-bought lefse, gently warm them in a dry skillet or on a griddle over medium heat for about 30-60 seconds per side until pliable. You can also lightly brush with melted butter before warming for extra flavor.
- 2
Arrange the warmed lefse on a platter. If serving homemade lefse, ensure they are freshly made and soft.
💡 Tip: Lefse can be made ahead and stored, but should be warmed before serving. - 3
Carefully arrange the thinly sliced Rakfisk on top of or alongside the lefse. Rakfisk has a strong, distinctive aroma and flavor, so handle with care.
💡 Tip: Rakfisk is a fermented fish and is an acquired taste. It's important to serve it chilled. - 4
In a small bowl, mix the sour cream with the finely chopped red onion. Season lightly with salt and pepper if desired.
- 5
Garnish the platter with chopped fresh dill or chives.
💡 Tip: Fresh herbs add a bright counterpoint to the rich flavor of the Rakfisk. - 6
Serve immediately. Guests can assemble their own bites by spreading sour cream mixture on a piece of lefse, topping with Rakfisk, and a sprinkle of herbs.
💡 Tip: Traditionally, this dish is often accompanied by aquavit or other spirits.
💡 Pro Tips
- ✓Rakfisk is a strong-tasting dish. If you are new to it, start with a small portion.
- ✓Ensure the Rakfisk is very cold when serving.
- ✓Homemade lefse will elevate this dish, but good quality store-bought lefse is acceptable.
🔄 Variations
- Add a small amount of finely chopped hard-boiled egg to the sour cream mixture.
- Serve with a side of pickled beets.
- For a milder flavor, some people rinse the Rakfisk briefly under cold water before slicing, though this is not traditional.