Surströmming Rolls with Almond Potatoes, Red Onion and Dill

What you need

• 1 can fermented Baltic herring, surströmming, about 300 g (10 oz) net, chilled
• 500 g (1 lb) waxy potatoes, small, such as almond or fingerling
• 4 soft flatbreads, thin Swedish tunnbröd, or large soft lavash
• 40 g (3 tbsp) butter, softened
• 1 red onion, finely chopped
• 200 ml (3/4 cup) sour cream
• 1 bunch fresh dill, finely chopped
• kosher salt, for the potato water and the sour cream
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Put the potatoes in a pot of cold water, add a generous pinch of salt and bring to a boil. Cook with the skins on until a knife slides in easily, 15-20 min. Drain and cool.

2. 2

   Open the chilled can outdoors, or under water in a large bowl. The brine is under pressure and the smell is strong. Punch a small hole first to release the gas, then cut the lid off.

3. 3

   Lift the herring into a bowl of cold water. Open each fish along the belly, pull out the backbone and rinse the fillets. Pat them dry and cut into bite-size pieces.

4. 4

   Peel the cooled potatoes if you like, then slice them thinly.

5. 5

   Stir half of the dill into the sour cream with a pinch of salt and pepper.

6. 6

   Spread the butter generously over each flatbread.

7. 7

   Cover one half of each flatbread with potato slices. Top with a few pieces of herring, some red onion and a spoonful of the dill sour cream.

8. 8

   Scatter the remaining dill over the filling, fold the flatbread over or roll it up, and eat right away.

Imported from recept.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.