Swedish kaviar: the smoked cod roe spread on every breakfast sandwich

In Sweden, kaviar usually means a salty, lightly smoked cod roe spread sold in tubes and jars, not sturgeon caviar. It is a breakfast and sandwich staple and a fixture of the Swedish fridge. We stock Kalles Kaviar Original, made in Kungshamn on the west coast since 1954, and Klädesholmens Kaviar.

What is in it?

Both are based on smoked, sugar-salted roe from Atlantic cod (Gadus morhua) at about 52%, blended with rapeseed oil, sugar, potato flakes and tomato. See the product pages for full ingredient lists.

How Swedes eat it

• On bread or knäckebröd: spread a thin layer on buttered bread (knäckebröd with Bregott is the classic).
• With boiled egg: halve a hard-boiled egg and top with kaviar. Sliced egg and kaviar on a sandwich is a Swedish classic.
• With cheese: try it on a slice of Herrgård cheese.
• With potatoes and sour cream: as a simple supper.

Good to know

• Salty and strongly flavoured: a little goes a long way.
• Keep refrigerated; check the product page for storage details.

Allergens: fish.