Norway - Rakfisk with onion salad
4 hardboiled eggs chopped 2 onions chopped 3 dl sour cream 165 grams mayonnaise Some chopped pickles to taste A pinch of freshly ground pepper Cut the Rakfisk in small pieces. Lay out on a dish and serve with the onion salad, traditional Norwegian flatbread (crisp bread) or the traditional lefse (a soft potato griddle cake). Smoking is the process of flavouring, cooking or preserving food by exposing it to the smoke from burning or smouldering plant materials, most often woods. Meats and fish are the most common smoked foods, and give a distinct flavour. The method is known since the Stone Age. Historically, farms in the western world included a small building termed the smokehouse where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations. The fish used at Sæterstad Gård is arctic char, closely related to the trout. Sæterstad Gård is located in the spectacular Nordland, a part of the northern Norway. Rakfisk is a food tradition traceable back to the middle ages. The first record of the term rakfisk dates back to 1348, but the history of this food is probably even older. Freshwater fish, most commonly the trout, is laid in salt in a closed tin in the fall. A fermentation process starts and before Christmas the rakfisk is ready. The process is a way to store fish, as well as a way to prepare the fish.
"Podprto s subvencijo Islandije, Lihtenštajna in Norveške preko finančnega mehanizma EGP in norveškega finančnega mehanizma".