Fermented trout
Rakfisk is the autumn feast of Valdres in the Norwegian mountains, where trout and char from the lakes are salted and left to ferment for two to three months, until the fish is soft, pungent and buttery. Every November the town of Fagernes holds a rakfisk festival, and families serve it in slices on lefse or flatbread with red onion, sour cream and boiled potatoes. Home fermentation of fish carries a risk of botulism, so buy rakfisk only from licensed producers, never make it yourself. It is eaten raw, so it is not for pregnant women, young children or anyone with a weakened immune system. A common mistake is serving it too warm, which makes the smell overpowering. Chef's tip: serve it well chilled and sliced thin.
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