rakfisk
Sign in to savethumb|300px|right|Rakfisk served on lefse with onions and sour cream.
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8 sectionsContents
- Origin
- General
- Etymology
- Preparation method
- Eating
- See also
- References
- External links
thumb|300px|right|Rakfisk served on lefse with onions and sour cream.
Rakfisk () is a Norwegian fish dish made from trout or char, salted and autolyzed for two to three months, or even up to a year. Rakfisk is then eaten without cooking and has a strong smell and a pungent salty flavor.
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