The Swedes are proud of their national dish – sauerkraut surströmming. They say that the recipe was invented in the 16th century under King Gustav I, and since then it has changed little. If you do not pay attention to the smell of rotten fish, you can enjoy a delicate delicacy with a slight sourness in the aftertaste. Surströmming comes in varying degrees of aging: gourmets with a strong stomach prefer last year's catch.
3. Blue cheese
Unlike Russia, blue cheese is very popular in Europe: it is equally valued for its taste and health benefits. In the process of preparing such cheeses, penicillium mushrooms are used, they not only give the product a special taste, but also act as an antibiotic that destroys pathogenic bacteria and normalizes the intestinal microflora. But for many, all the benefits negate the smell. Some compare it to rotten meat, ammonia, and even the smell of men's socks. Particularly in this sense, the epoisse variety stands out, before using which it is recommended to stock up on paper handkerchiefs: the aroma naturally knocks out a tear.
Grape snails with green or truffle oil are a gastronomic temptation (for some). The consistency of the product is slightly rubbery, the taste is earthy. Before the snail hits the table, the poor fellow is starved for 3-4 days to cleanse the digestive tract. If after that the mollusk survived, it is cleaned and sent to a container of salt to get rid of the mucus. I would like to believe that all chefs follow the preparatory procedures before proceeding directly to cooking. .ru/sized/f550x700/53/4a/534aut0mvgsosgsw8wcgog0go.jpg” media=”(max-width: 549px)”>