A traditional Norwegian dish, made from trout, it is salted and fermented for two-three months before being eaten. The rakfish is well preserved in brine, and can be eaten without cooking.
It is traditionally served on a lefse (soft Norwegian flatbread made with potato, milk and flour), with sour cream, raw onion and almond potatoes.
In some places, mustard sauce is served with the rakfish. This is not an everyday dish, but still plenty of it is eaten in Norway.
The taste is salty, and the texture somewhat like that of salmon, though it takes getting used to.