I ate it here in Denmark with a friend from Luleå, in far northern Sweden.
1) He bought fillets, because that was easier to find in Malmö, but said the real northerners wouldn't approve. Hence he hadn't tried the fillets before, but said the taste was the same, and it saved the annoying gutting. So buy the fillets.
2) We went outdoors; it makes for a nicer party without worrying about someone spilling the brine. Open the can, then rinse the fillets in water. I'd eat it in a house, I'm not sure I'd eat it in an apartment outside Sweden.
3) Have prepared all the rest: flatbread (tunnbröd), crushed small new potatoes (almond potatoes if you're in Sweden), finely diced red onion, chopped fresh dill, chopped fresh chives. Crème fraîch is optional, but a good idea for first-timers to mask the taste a little.
5) Serve bread + potatoes + a little fish (3cm cut up and spread around) + optional cream + dill + chives.
I've done this three times now, with the Swede and later alone. I/we haven't forced anyone to try it, and almost everyone has eaten at least one whole open sandwich. Several came back next year, which — as you say — helps normalize it.
I think it tastes like an extremely strong hard cheese. Once a year is enough, however.
I don't think any of my neighbors ever tried, at least not since I moved to an apartment. That move did coincide with me moving to Stockholm though, and it seems this atrocious tradition has less foothold here then back home in Dalarna(and I would guess, northern sweden too). I have had reason to complain about neighbors eating it while living in a villa, but it seemed unfair to complain so I used incense instead :)
1) He bought fillets, because that was easier to find in Malmö, but said the real northerners wouldn't approve. Hence he hadn't tried the fillets before, but said the taste was the same, and it saved the annoying gutting. So buy the fillets.
2) We went outdoors; it makes for a nicer party without worrying about someone spilling the brine. Open the can, then rinse the fillets in water. I'd eat it in a house, I'm not sure I'd eat it in an apartment outside Sweden.
3) Have prepared all the rest: flatbread (tunnbröd), crushed small new potatoes (almond potatoes if you're in Sweden), finely diced red onion, chopped fresh dill, chopped fresh chives. Crème fraîch is optional, but a good idea for first-timers to mask the taste a little.
5) Serve bread + potatoes + a little fish (3cm cut up and spread around) + optional cream + dill + chives.
I've done this three times now, with the Swede and later alone. I/we haven't forced anyone to try it, and almost everyone has eaten at least one whole open sandwich. Several came back next year, which — as you say — helps normalize it.
I think it tastes like an extremely strong hard cheese. Once a year is enough, however.