Grilled Surströmming on the Arteflame Grill

Surströmming, Sweden's famously fermented herring, is an acquired taste, but grilling it on the Arteflame grill adds a unique twist to this bold delicacy. Traditionally eaten with flatbread, potatoes, and onions, grilling helps mellow the intense flavor while giving the fish a smoky, crisp texture on the outside.

Ingredients

• 1 can surströmming (fermented Baltic herring)
• 4 medium potatoes, boiled and halved
• 1 red onion, thinly sliced
• 4 soft flatbreads (tunnbröd or any soft flatbread)
• 2 tbsp butter (for grilling)
• Chives, chopped (for garnish)
• Sour cream (optional)

Instructions

Step 1: Fire up the Arteflame Grill

Light your Arteflame grill as usual by placing vegetable oil-soaked napkins on the bottom, stacking firewood over them, and igniting the napkins. In about 20 minutes, the grill will reach optimal temperature, with a high heat zone in the center and cooler zones along the outer edge.

Step 2: Prepare the Surströmming

Carefully open the can of surströmming outside due to its potent aroma. Drain the fish and gently rinse under cold water. Be delicate as surströmming is very soft.

Step 3: Grill the Surströmming and Potatoes

Melt some butter on the cooler part of the flat griddle. Place the surströmming on the griddle to warm them gently, using the lowest heat zone so they don't dry out. Grill for about 2-3 minutes per side, until lightly crisped but not charred. Simultaneously, grill the boiled potatoes cut side down on the outer flat top until they get a golden-brown crust.

Step 4: Toast the Flatbreads

Warm the flatbreads briefly on the outer edges of the grill to soften and lightly toast them. You want them soft and flexible.

Step 5: Assemble and Serve

Spread sour cream on the flatbread if desired. Place a few pieces of grilled surströmming, some grilled potatoes, and red onion slices on each flatbread. Sprinkle with chopped chives. Roll or fold the flatbreads into wraps and serve with a side of sour cream.

Grilling Tips

• Use cooler heat zones: Surströmming is already fermented and doesn't need much cooking. Warm it gently to preserve its flavor.
• Boiled potatoes: Grilling the halved boiled potatoes adds texture and complements the bold taste of the fish.

Conclusion

Grilling surströmming on the Arteflame enhances the experience by adding a subtle smokiness and crisp texture that balances the fish’s intense flavor. Serve it with traditional sides like potatoes, onions, and flatbread for an authentic Swedish experience.

5 Variations of Grilled Surströmming

1. Surströmming with Cream Cheese: Swap sour cream for cream cheese to add extra richness and balance the bold flavor.
2. Herbed Surströmming: Add fresh dill and parsley to the flatbread for a fresh and fragrant contrast.
3. Spicy Surströmming: Add thin slices of fresh chili peppers or a drizzle of hot sauce for an unexpected kick.
4. Surströmming Salad Wraps: Add thin slices of cucumber and radish for a refreshing crunch alongside the grilled fish.
5. Cheesy Surströmming: Top the flatbread with a sprinkle of grated cheese and allow it to melt slightly on the grill.

Best Pairings

• Boiled potatoes: A classic side dish that absorbs the fish’s strong flavor while adding texture.
• Sour cream: Creamy and mild, it balances the tang of the fermented herring.
• Crispbread (Knäckebröd): If you prefer a crunchier texture, serve with crispbread instead of soft flatbread.