Surströmming Meets Sago Pudding

local_grocery_store Ingredients

• 200g Surströmming, drained and deboned
• 1 cup Sago pearls, cooked
• 1 cup Coconut milk, canned
• 1/2 cup Sugar, granulated
• 1 Mango, diced (for topping)
• 1/2 Papaya, diced (for topping)
• to taste Fresh dill, chopped
• 2 tablespoons Coconut flakes, toasted

restaurant_menu Method

1. 1.Open the Surströmming can outdoors to avoid indoor aroma persistence.
2. 2.Carefully remove the Surströmming from the can, debone, and slice into small pieces.
3. 3.In a saucepan, bring coconut milk to a simmer, add sugar, and stir until dissolved.
4. 4.Add cooked sago pearls to the coconut milk, stir gently, and cook until thickened.
5. 5.Let the sago pudding cool, then refrigerate until set.
6. 6.Serve chilled sago pudding topped with mango, papaya, and coconut flakes.
7. 7.Arrange slices of Surströmming on the side, garnished with fresh dill.
8. 8.Enjoy this daring fusion of flavors, ideally outdoors or in well-ventilated areas.

lightbulb_outline Tips

• chevron_rightEnsure your dining area is well-ventilated when serving Surströmming.
• chevron_rightIf sago pearls are unavailable, tapioca pearls make a great substitute.
• chevron_rightFor an extra tropical twist, add a splash of pineapple juice to the sago pudding.