Editorial team, Stockholm
Product guidance and customer support
Reviewed against current Stinky Fish Challenge product, serving, and preparation guidance.
Updated to match the current storefront's recommendations for traditional serving, first-time buyer prep, and authentic Swedish accompaniments.
Structured summaries for high-intent readers who want the direct answer before the long-form context.
A traditional first surstromming meal is built around soft Swedish flatbread, boiled potatoes, finely sliced onion, and sour cream, with the fermented herring served in small portions rather than eaten on its own. In Sweden, those accompaniments are the structure of the meal, not optional decoration. First, flatbread gives the fish a practical base and softens the salt. Second, potatoes add sweetness and body. Third, onion sharpens the bite while sour cream cools the strongest fermented notes. Many first-time buyers also add chives, dill, butter, or tomato, but the classic setup stays the safest starting point because it makes the flavour easier to understand on the first tasting. Buyers who serve surstromming this way usually get a calmer and more enjoyable meal than people who try the fish straight from the tin with no preparation, context, or contrast.
The easiest accompaniments for first-time surstromming buyers are soft flatbread, waxy potatoes, chopped red onion, and sour cream because those four pieces reduce intensity without hiding the real flavour of the fish. First, potatoes add a sweet, starchy cushion. Second, onion brightens the bite. Third, sour cream cools the sharpest fermented notes, while flatbread turns the serving into a traditional and practical wrap that is easier to portion. Buyers who want a softer landing can add butter, chives, or a thin tomato slice, but the classic Swedish base remains the safest starting point for gifts, first tastings, and group challenges. The goal is not to bury surstromming under random toppings. It is to create enough balance that the salty, sour, umami-heavy flavour becomes readable, shareable, and much easier for first-time buyers to judge fairly.
If you have only seen surströmming eaten straight from the can in challenge videos, you are missing the full picture. In Sweden, surströmming is never eaten alone. It is served as part of a carefully composed meal where each accompaniment plays a specific role in balancing the strong flavour of the fermented herring. The difference between eating surströmming on its own and eating it with proper accompaniments is the difference between sipping straight espresso and enjoying a latte. Same base ingredient, completely different experience.
Here is everything you need to create an authentic surströmming meal.
Tunnbröd is the foundation of a surströmming meal. This traditional Swedish flatbread comes in two varieties: soft and crispy. For surströmming, the soft version is most commonly used. It is thin, pliable, and slightly sweet, providing a neutral base that wraps around the other ingredients.
You lay out a piece of soft tunnbröd, spread your toppings in a line down the centre, and roll it up into something resembling a wrap or burrito. This is the traditional klämma (squeeze) style of eating surströmming in northern Sweden.
If you cannot find tunnbröd at your local Scandinavian grocery or online, a good substitute is soft flour tortillas or lavash bread. Crispy knäckebröd (crispbread) also works well if you prefer an open-faced approach rather than a wrap.
Mandelpotatis are small, firm, waxy potatoes with a buttery, slightly sweet flavour. They are a staple of Swedish summer cuisine and an essential part of the surströmming meal. Boil them until just tender, let them cool slightly, and slice them into rounds.
The sweetness and starchiness of the potatoes directly counterbalance the saltiness and intensity of the surströmming. They provide substance and body to the meal, turning what could be an overwhelmingly strong bite into something rounded and satisfying.
Any small, waxy potato variety works as a substitute. Look for fingerling potatoes, new potatoes, or any variety marketed as "salad potatoes." Avoid floury potatoes like russets, as they will crumble and lack the right texture.
Gräddfil is a cultured dairy product similar to sour cream but slightly thinner and tangier. It is absolutely crucial to the surströmming experience. A generous dollop of gräddfil cools the palate, tames the fermented flavour, and adds a creamy richness that ties all the other elements together.
If you cannot find gräddfil specifically, regular sour cream is the closest substitute. Creme fraiche also works well. The key is having that cool, tangy dairy element present. Some people also use smör (butter) on their tunnbröd before adding other toppings, which adds yet another layer of richness.
Finely diced red onion provides a sharp, slightly sweet crunch that cuts through the richness of the other components. The sharpness of raw onion is a perfect counterpoint to the soft, fermented fish.
Chop the onion into very small pieces, roughly 3-4mm dice. You do not want large chunks dominating a bite, but rather a distributed sharpness throughout the wrap. Some people soak the diced onion in cold water for 10 minutes before serving to take the harsh edge off while keeping the crunch.
Fresh dill is the herb of choice for surströmming. Its bright, slightly anise-like flavour adds a fresh, aromatic note that lightens the entire dish. In Swedish cuisine, dill appears alongside fish in almost every context, and surströmming is no exception.
Use generous amounts of freshly chopped dill. Dried dill is not a suitable substitute here since the fresh herb's brightness is an essential part of the flavour balance.
While not always listed as a core accompaniment, many surströmming enthusiasts spread a thin layer of butter on their tunnbröd before adding the other toppings. The butter adds richness and creates a subtle barrier that prevents the bread from becoming soggy from the fish's brine.
Use good quality Swedish butter if you can find it. Unsalted is preferred, as the surströmming itself is already well salted.
Here is how to put it all together:
The ratio matters. You want the surströmming to be one element among several, not the dominant force. A good rule is roughly equal volumes of potato, cream, and fish, with onion and dill as accents.
The drink pairing is almost as important as the food accompaniments:
Snaps (Aquavit): The traditional choice. A small, chilled shot of aquavit between bites is how generations of Swedes have enjoyed surströmming. The herbal, caraway-flavoured spirit cleanses the palate beautifully. Singing a short drinking song (snapsvisa) before each shot is customary and adds to the festive atmosphere.
Beer: A cold Swedish lager is the most popular everyday pairing. The carbonation and bitterness refresh the palate between bites. Light lagers work best. Avoid heavily hopped craft beers, as they can clash with the fermented flavour.
Milk: It might sound strange, but cold milk is a surprisingly effective and traditional accompaniment. The casein protein in milk binds to the flavour compounds and genuinely reduces the intensity. Many Swedes drink milk with their surströmming, especially those who want to enjoy the meal without alcohol.
What to avoid: Carbonated soft drinks and wine do not pair well with surströmming. The sweetness of soda amplifies the fishiness, and wine's acidity can clash with the fermentation.
Eating surströmming the traditional way is a completely different experience from the challenge-video approach of eating it straight from the tin. With the right accompaniments, the fermented herring becomes just one note in a harmonious meal. The potatoes ground it, the cream smooths it, the onion and dill brighten it, and the bread holds it all together.
Give it a try the Swedish way. You might find that the food the internet calls the world's worst actually makes for a genuinely delicious meal.