Bothnian Bay Wild Salmon

The wild salmon from the Bothnian Bay in the northern part of the Baltic Sea is known as “Baltic blonde salmon” because of its very pale pink color, the result of a natural diet of small, light-coloured fish, which is its hallmark of quality along with its unique taste and its fondant texture.

Our Nordic cooking tips:

  • Smoked wild salmon with dill cream, lemon and toast
  • Tartare with its garnish
  • Grilled pavés  and seasonal vegetables
  • Ceviche with avocado, lime and fine herbs

Farmed Norwegian Salmon
Salmon from selected Norwegian farms refined in Sweden the traditional artisan way; cold or hot smoked as well as the essential gravlax. This authentic Gravlax marinated salmon is processed by one of Swedens leading producers according to tradition with sugar, salt and dill.

Our Nordic cooking tips:

  • With dill and mustard sauce and crusty bread
  • On an open sandwich as ‘smørrebrød
  • Served with creamy dill potatoes

Kalix Löjrom ‘Nordic Caviar’
This golden orange vendace whitefish roe is often served in Sweden at important events such as royal dinners and the Nobel prize banquets.Their full-rounded flavour, combined with a sweet taste of mellow fish oil and salt, makes this unique Swedish delicacy so special.

Our Nordic cooking tips:

  • Traditionally served with fresh cream and red onion
  • On oven-baked crushed potatoes with aged cheese and fresh cream

Cold water shrimp
These top-of-the-range prawns, hand-peeled and caught in the northeast Atlantic, feature as the typical ingredient of many traditional Scandinavian dishes.

Our Nordic cooking tips:

  • Scandinavian style open sandwich with egg and mayonnaise
  • Served on rye bread as ‘smørrebrød
  • Creamy dill ‘Skagen‘ salad