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Loading...A traditional Swedish delicacy featuring intensely fermented Baltic herring layered onto soft flatbread with warm potatoes, diced onion, ripe tomato, and a herb-laced sour cream. Best assembled at the table, each wrap balances the bracingly salty, funky fish with cool dairy and fresh produce. Always open the can outdoors to spare your kitchen from the famously pungent aroma.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 wraps
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 20 gFat
- 9 gSaturated Fat
- 42 gCarbs
- 4 gFiber
- 6 gSugar
- 28 gProtein
- 1350 mgSodium
- 920 mgPotassium
- 130 mgCalcium
- 3 mgIron
- 20 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the wraps
- 1 can (14 oz / 400 g) fermented Baltic herring, brine reserved
- 8 sheets Swedish thin flatbread (tunnbröd)
- 1 lb (450 g) baby potatoes, scrubbed
For the toppings
- 1 large red onion, finely diced
- 2 ripe tomatoes, diced
- 1 cup (240 g) sour cream or full-fat crème fraîche
- 2 tablespoons fresh chives, finely snipped
- 1 tablespoon fresh dill, chopped
Directions
- Open the herring can outdoors or submerged in a basin of cold water to manage the powerful aroma; lift out the fillets and reserve the brine in a small bowl.
- Place the potatoes in a large pot, cover with salted cold water, bring to a boil, then simmer for 20–25 minutes until fork-tender; drain and keep warm.
- While the potatoes cook, finely dice the red onion and tomatoes and set them aside in separate small bowls.
- Stir together the sour cream, chives, and dill in a small bowl to make a quick herb cream.
- Lay the flatbreads on a clean work surface and spread each with a generous layer of herb cream.
- Halve or quarter the warm potatoes and arrange them along the center of each flatbread, then scatter with diced onion and tomato.
- Top each with a few pieces of fermented herring, spoon a teaspoon or two of the reserved brine over the filling, and add extra herbs if desired.
- Fold the sides of the flatbread over the filling, roll tightly into a wrap, and serve immediately with cold beer, snaps, or milk.
Cook’s Notes
- Always open the can outdoors or under a layer of water; the fermented brine has a famously pungent aroma that lingers for hours.
- Use a sturdy can opener and wear rubber gloves to keep your hands clean and the fillets intact.
- Pair with cold lager, akvavit, or a glass of milk to balance the intense salt and funk of the fish.
- Serve the wraps immediately after assembly so the flatbread stays soft and pliable.
- Any leftover fish keeps in a sealed container in the refrigerator for 2–3 days, though the aroma will only grow stronger.
