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15

November 2021

November 15, 2021

Rakfisk with Smashed Potatoes

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Recipes

Rakfisk with Smashed Potatoes

Continuing on with this month’s celebration of Norway’s iconic rakfisk, I’m sharing this recipe for Rakfisk with Smashed Potatoes.

Rakfisk is typically served alongside small boiled potatoes, slices of onion, red beets, and sour cream. To play on these accompaniments, I wanted to create an all-in-one appetizer dish. I swapped boiled potatoes for salty and crispy smashed potatoes – smashed potatoes offer great texture and flavor. For a relish, I finely diced pickled beets and red onions together. I also added in some roasted leeks for some sweetness. A good layer of sour cream acts as the base before everything is loaded on top with the rakfisk going on last as the star of the dish.

Each bite is a delightful myriad of complimentary flavors. It’s also a beautiful dish that will stand out on any holiday table. If you can’t access rakfisk, you can always substitute with thick slices of cured trout or salmon (gravlax) in the meantime.

Rakfisk with Smashed Potatoes
Rakfisk with Smashed Potatoes
Rakfisk with Smashed Potatoes
Rakfisk with Smashed Potatoes

Plan to serve this when the potatoes are warm, and let guests dig in.

Rakfisk with Smashed Potatoes

Serves 6

  • 6 to 8 small waxy potatoes 
  • 1 tablespoon salt
  • 4 tablespoons mild-flavored oil
  • ¼ leek, cleaned and sliced
  • ¼ red onion, diced
  • ¼ cup diced pickled beets
  • ¾ cup (180 ml) sour cream
  • 400 g rakfisk, cut into pieces
  • Garnish with dill

Preheat the oven to 450ºF / 225ºC.

In a large pot, cover the potatoes with cold water, add the salt, and bring to a boil. Lower the heat and simmer for 15 minutes or until the potatoes are barely tender when pierced with a knife. Drain the potatoes and transfer to a rimmed baking sheet. Let cool slightly.

Using a wide spatula, gently press down firmly on the potatoes until they are smashed. Drizzle 3 tablespoons of oil over the potatoes, turning to coat, and sprinkle with some salt and pepper. Toss the leeks in the remaining 1 tablespoon oil and set aside. Roast the potatoes for 35 to 40 minutes or until crispy and golden brown. During the last 10 minutes of roasting, add the leeks.

In a small bowl, combine the red onion and pickled beets.

To serve, spread the sour cream over the bottom of a small serving platter. Top with the hot smashed potatoes, red onions and pickled beets, and rakfisk. Garnish with some chopped dill. Serve while the potatoes are warm.

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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