Rakfisk (Norwegian fermented fish)

Instructions

1. Rinse the fish, remove the scales and bones, then cut the fillets into pieces about 5 cm long. Dry them carefully.
2. Mix the coarse grey salt, sugar and pepper. Rub each piece of fish with this mixture, making sure to coat the skin and flesh well.
3. Place the pieces in a glass or stainless steel container, packing them lightly. Seal tightly and place in the refrigerator or a cool cellar at 4 to 6 °C.
4. Let it ferment for 3 to 4 weeks, turning the pieces every week. Liquid should form at the bottom of the container; this is normal.
5. At the end of fermentation, taste a small piece: the flesh should be tender and the smell sour without being rotten. If so, rinse it quickly and pat it dry.
6. Slice the rakfisk thinly and serve on buttered rye bread, with red onion rings, crème fraîche and dill.