I prepared a recipe for Butter, Cheese, and Pickled Herring from the Stina Holmberg’s, Food’s Ready! cookbook. My final reflections on this project are as follows.  Traditionally, surströmming (fermented herring) was served with the soft bread instead of pickled herring. Pickked herring is preferable because its smell is not as strong and troublesome as fermented fish. Many of my classmates found the food to be a little salty and sour. This dish was new to most of them.

Smaklig måltid!