Fermented Herring

Never has rotten fish smelled so bad yet tasted so good. The small local herrings are caught in the spring, salted and left to ferment before being stuffed in a tin before it hits the tables and shops. The result is Swedish surströmming! The traditionalist Swedes, food lovers and adventurous tourists eat it in the end of August always outdoors. Eat it like the locals, wrap it in buttered flat bread with slices of almond potatoes, diced onion and crème fraîche accompanied with beer, schnapps and lots of friends.