I’m culminating this month’s celebration of rakfisk (Norwegian fermented fish) with a party-pleasing dish that’s perfect to share during the holidays: Rakfisk Hot Dip. It’s rich and warm, and my version of a play on the classic hot dip.

I’ve seen recipes in Norway to warm rakfisk in sour cream, so I was inspired to create an appetizer where the rakfisk is baked together with its classic pairing of red onion in a bath of sour cream and mayonnaise. It couldn’t be simpler and more delicious.  

The rakfisk adds a wonderful saltiness, so there’s no need to add any seasoning at all. Those who find rakfisk to be quite strong will probably enjoy this dish as the rakfisk flavors mellow out when baking and the consistency of the fish is similar to that of a cooked fish filet.

Feel free to substitute the rakfisk with cured salmon or trout (smoked will add a lovely flavor too) and you’ll get a wonderful dish to share.  

Rakfisk Hot Dip

Serves 2 to 4

• ½ cup (120 ml) full fat sour cream
• ½ cup (120 ml) mayonnaise
• 1 small (about 200 g) boneless and skinless rakfisk filet, cut into small pieces (substitute with cured salmon or trout)
• ¼ small onion, diced
• Flatbread or crackers, to serve

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Preheat the oven to 400ºF / 200ºC.

In a small oven dish, combine the sour cream, mayonnaise, and red onion. Gently stir in the rakfisk and smooth the top with the back of a spoon. Bake for 20 to 25 minutes or until the top is bubbly and golden.

Serve hot with hearty flatbread or crackers of your choice.