Practical guides, recipes and Swedish food traditions from Fiskskaldjur: how to choose, store, cook and serve fresh fish and shellfish.
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Stekt inlagd strömming: Sweden's fried and pickled Baltic herring
Baltic herring (strömming) is fried and then pickled in a sweet-sour marinade. What it tastes like and how Swedes serve it with potatoes, sour cream and...
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The Swedish smörgåsbord: how to build one at home
A smörgåsbord is served in rounds: herring first, then cold fish, cold cuts, warm dishes, cheese and dessert. Here is how to build one with products...
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Knäckebröd: Swedish crispbread and how to eat it
Knäckebröd is Sweden's classic rye crispbread. What it is, how Leksands makes it and five ways to serve it with seafood, cheese and butter.
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A Swedish breakfast (frukost): what to put on the table
Crispbread, Bregott, cheese, kaviar, filmjölk and smoked salmon: how to build a classic Swedish breakfast or brunch from our Swedish groceries.
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Glossary: Swedish seafood and food terms explained
From gravlax to räkmacka: the Swedish words you will meet in our shop and what they mean.
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Falukorv: how to cook Sweden's favourite sausage
Falukorv is a mild Swedish sausage named after the town of Falun. Three easy ways to cook it: fried slices, oven-baked and falukorv stroganoff.
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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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Swedish home cooking: fish cakes and fish gratin for easy dinners
Fish cakes (fiskbullar and fiskkakor) and fish gratin are Swedish weeknight classics. What to serve with them and how to make the meal complete.
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Swedish cheeses: Västerbotten, Präst and Herrgård
A short guide to three Swedish classics, how they taste and how Swedes use them: on bread, grated in pies and on the cheese board.
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Västerbotten cheese pie: how to serve it with shellfish
How to serve and heat our Västerbotten cheese pie, and what to pair it with: cooked shrimps, skagenröra and roe sauce.
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Swedish pantry essentials: Kalles Kaviar, Bregott, knäckebröd and filmjölk
A short guide to classic Swedish groceries and how Swedes eat them, from Kalles Kaviar on an egg to filmjölk for breakfast.
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Kalix löjrom: Sweden's prized vendace roe and how to serve it
Kalix löjrom is the delicate orange roe of the vendace, protected by an EU designation of origin. What it is and how to serve it.
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Kräftskiva: how to host a Swedish crayfish party
The kräftskiva is Sweden's late-summer crayfish party. How it works, what to serve alongside the crayfish and how to plan it.
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The Swedish Christmas table (julbord): classic dishes and what to serve
The julbord is Sweden's Christmas buffet. A guide to the classic seafood dishes: herring, gravlax, Janssons frestelse and more.
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A guide to the Swedish herring table
Pickled herring is the heart of Swedish Midsummer, Easter and Christmas. Meet the classic flavours and learn how to serve them.
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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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