Fiskfjällfläta

Fiskfjällfläta is a traditional Swedish dish originating from the northern parts of Sweden, particularly Norrbotten. The name literally translates to "fish scale braid," referring to its characteristic preparation method. It is typically made with white fish, such as perch or pike, which are filleted and then cut into thin strips. These strips are then arranged and woven together to resemble a braid before being cooked.

The preparation often involves marinating the fish strips in a mixture of brine, sometimes with added herbs or spices. The braided fish is then usually baked or pan-fried until it is cooked through and the "braid" holds its shape. Fiskfjällfläta is often served with boiled potatoes and a simple sauce, such as a dill or chive sauce. It is a dish that highlights the freshness of the fish and the ingenuity of traditional culinary techniques. Historically, it was a way to utilize smaller fish or less prime cuts, transforming them into an appealing presentation. While not as commonly found in restaurants today, it remains a cherished recipe within family traditions and at local culinary events in its region of origin.