September 21, 2020 A taste of Nordic food and nature


Rakfisk () Norwegian – “Salted and fermented trout.”. Rakfisk is salted, fermented trout, and it packs a pungent — and delicious — punch. It’s usually fermented for two to three months, but it can be up to a year. It’s often eaten with flatbrød (Norwegian flat bread) or lefse (potato bread), onions and sour cream.

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