Nordic Classics

Discover the true flavours of the north 

 

In recent years new nordic cuisine and especially Swedish food, have become an international renowned success through restaurant Aquavit in London and New York and top chefs like Bjorn Frantzen and Mathias Dahlgren. However, most people outside Sweden have probably only tried Swedish Cuisine at IKEA’S restaurants all over the world and not at any Michelin-starred restaurant.

With our new range of products “Nordic Classics” we want to give more food lovers the opportunity to try the most popular dishes with essential products from Sweden, especially 100% Nordic & Natural products like wild salmon and reindeer from Swedish Lapland, versatile ingredients that have outstanding health benefits, are sustainable, and offer the most delicious and unique flavours.

All our products come from carefully selected producers in Sweden; high-quality products that top chefs and restaurants use in their favourite recipes. Original cooking and serving tips can be found in our inspirational blog and in GC social media. 

 


 

Key products: 

Reindeer 

Our Reindeer meat comes from Swedish Lapland. This part of  northern Scandinavia has a still almost untouched nature and drinkable water in its streams. This globally unique preservation of nature produces a source of food with one of the lowest CO2 footprints on earth.

The reindeer live a life with access to a nutritious variety of natural food sources, a life without artificial hormones or antibiotics, unconfined to crowded animal feeding operations that dispose of their waste in waterways. Lean and delicious, meat from these free roaming animals is a healthy and incredibly flavourful choice for the conscious consumer.

Serving suggestions:

  • Reindeer Roast with seasonal vegetables and horseradish cream.
  • Reindeer Wellington
  • Reindeer Carpaccio
  • Special mention: Smoked reindeer salad. Smoked reindeer is salty and tart with a fondant texture. Mix this finely chopped with horseradish, parsley, mayonnaise and crème fraiche and you have another classic Swedish starter which is simply delicious. Serve with some crisp onion and Kalix Löjrom on dark rye bread

 

Salmon

Wild salmon from the Bay of Bothnia are one of nature’s healthiest, most nutrient-dense ‘superfoods’.  Baltic wild salmon live their lives as nature intended. A happier, healthier, natural living fish, these salmon have a delicious and robust flavour and lean yet creamy flesh. Full of omega-3 fatty acids, vitamin D and other prized nutrients, this fish represents a high-quality lean source of protein.

Wild salmon is a true delicacy whether grilled, poached or smoked. For cold smoked salmon, fillets are dry-salted in a salt and sugar mixture according to an old tradition and then cold-smoked at low temperature with smoke from alder wood shavings.

Serving suggestions:

  • Wild salmon carpaccio with rucola salad, capers and horseradish cream
  • Oven baked salmon with seasonal vegetables and potato puree

 

Caviar

Nordic Caviar or ‘Bleak-Roe’ Kalix Löjrom is one of Sweden most prized delicacies. This caviar is the roe of a salmonid fish called vendace from the Bothnian Bay which has brackish water, a result of several large rivers flowing out into the sea. This is what makes the vendace’s caviar so special with its golden orange colour and mild and elegant, salty sea flavour.

The most common way Löjrom is served in Sweden is with crème fraîche, diced red onion & chives, a slice of lemon, a dill sprig and either toasted bread or blini. You will also find löjrom as a garnish (on Toast Skagen with prawns for example) or in sauces.

Kalix Löjrom is often served at at important banquets such as royal dinners and the Nobel prize banquets. Michelin star restaurant Aquavit in London and New York also serves this nordic caviar on its menu.

 

Herring    

Our herring comes from the West Swedish herring trawls. Most of the larger herring is fished from the rich stocks in the Norwegian sea. In the fall, when the herring is at its best, it is seasoned or marinated and stored in herring barrels.

After many months, the herring is ready to be prepared according to traditional family recipes. The herring is seasoned with selected spices, onions and other vegetables. 

GC has 4 types of pickled herring from Sweden:

  1. Matjes: Traditional Swedish pickled herring in a delicious dill sauce
  2. Mustard herring
  3. Onion herring with fennel and aquavit
  4. Premium pickled herring marinated with crayfish 

Serving suggestions:

  • With a good Swedish cheese such as Västerbottensost, soft boiled eggs, boiled or baked potatoes and knäckebröd

 

Prawns

Best used in Sweden’s Toast Skagen, a creamy prawn-based delight which is one of the most popular and classic of all Swedish gourmet dishes. Made with hand-peeled prawns, horseradish, mayonnaise, sour cream and dill, served on toast and often topped with nordic caviar ‘Kalix Löjrom’.

Serving suggestions:

 

Cheese, fruit, mushrooms and knäckebröd     

Finally in our nordic range are Swedish cheeses, berries and berry-based products, as well as forest mushrooms and knäckebröd. National symbol for Swedish quality produce, Västerbottensost is a classic cheese. Mature and intensely flavourful with a salty, fruity and sour taste, it is widely considered to be the premium cheese of Sweden. It is eaten many ways such as accompaniment to herring, or as ingredient of cheese tarts. 

Primarily found in the wild, cloudberries are on the endangered species list and quite pricey for berries. These red and amber delights, sometimes referred to as ‘forest gold’,  are quite special in taste which is distinctively tart, fresh and acidic, but still naturally sweet. Scandinavian chefs have long used cloudberries in different recipes, notably desserts, and artisan producers make cloudberry jam and sauce – the latter is fantastic with ice cream!

GC also offers other wild berries (blueberry, lingonberry, arctic raspberry) and forest mushrooms, that have a proven higher content of antioxidants, vitamins and minerals.

Swedes love their original crisp bread “knäckebröd” and thin baked bread, both soft and crisp, traditionally made with wholegrain and sourdough, a must with everything from meatballs to herring. 

 

 

 

 

 

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