Practical guides, recipes and Swedish food traditions from Fiskskaldjur: how to choose, store, cook and serve fresh fish and shellfish.
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Smoked salmon brunch ideas: eggs, rösti, blini and a warm salad
Scrambled eggs, rösti, blini, a warm salad with new potatoes and open sandwiches: easy brunch dishes with cold-smoked, warm-smoked or cured salmon.
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Make gravlax at home: a simple step-by-step recipe
Salt, sugar, pepper and a lot of dill: how to cure a fresh salmon fillet into gravlax in your own fridge in two days.
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How to slice and serve a whole side of gravlax or smoked salmon
A whole fillet feeds a crowd. How to slice gravlax and smoked salmon thinly, how much to plan per person and how to keep the rest.
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Swedish kaviar: the smoked cod roe spread on every breakfast sandwich
Kalles Kaviar and Klädesholmens Kaviar are not sturgeon caviar. What Swedish kaviar is and how Swedes eat it.
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Mackerel: fresh or smoked, and how to serve it
Atlantic mackerel is rich, flavourful and quick to cook. A short guide to fresh fillets and whole smoked mackerel, with simple serving ideas.
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Cold-smoked or hot-smoked salmon: what is the difference?
Cold-smoked salmon is silky and sliced thin, hot-smoked salmon is cooked and flaky. How they differ and how to serve each.
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What is gravlax? A guide to Swedish cured salmon
Gravlax is salmon cured with salt, sugar and dill. Learn what it is, how it is served the Swedish way and how it differs from smoked...
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