Surströmming Tunnbrödsrulle

Surströmming — Swedish fermented Baltic herring — is one of Scandinavia's most notorious delicacies, cured for months until it develops a pungent, intensely savoury character. The tunnbrödsrulle, a softened flatbread roll loaded with fermented herring, potatoes, onion, and soured cream, is the traditional way to tame and celebrate its bold flavour.

Serves: 4

Ingredients

• 1 can (440g / 15 oz) surströmming, drained outdoors
• 4 large sheets mjukt tunnbröd (soft Swedish flatbread)
• 400g (14 oz) waxy potatoes, boiled and sliced
• 1 small red onion, very finely diced
• 1 small white onion, very finely diced
• 200ml (3/4 cup) gräddfil or soured cream
• 2 tbsp (30ml) finely chopped fresh dill
• 2 tbsp (30ml) finely chopped fresh chives
• 1 tbsp (15ml) Dijon or Swedish mild mustard
• Butter, for spreading
• Lemon wedges, for serving

Instructions

1. Open the surströmming can outdoors or with strong ventilation. Rinse the fillets gently under cold running water, then remove any bones. Pat dry and set aside.
2. Boil potatoes until tender, about 15–18 minutes. Drain, cool slightly, and slice into 5mm (1/4 inch) rounds.
3. Mix gräddfil with mustard, dill, and chives in a small bowl to make a herb cream.
4. Lay a sheet of tunnbröd flat on a clean surface. Spread a thin layer of butter across the whole surface, then spread 3–4 tbsp of the herb cream.
5. Arrange potato slices in a line near one edge. Lay 2–3 herring fillets on top. Scatter both onions generously over the herring.
6. Roll firmly from the filled edge into a tight cylinder. Repeat with remaining flatbreads and fillings.
7. Serve immediately with lemon wedges, extra herb cream on the side, and cold beer or aquavit.

Cook's Notes: The fermented aroma of surströmming softens considerably when combined with the cooling cream and sweet potato — first-timers are often surprised by how approachable it becomes. Tunnbröd can be found at Scandinavian specialty stores. If unavailable, soft flour tortillas make a passable substitute.