Which sauce with which seafood: hovmästarsås, roe sauce and aioli

A good sauce turns simple seafood into a proper meal. Our three cold sauces are made in-house by Fiskskaldjur and sold in 100 g tubs.

Hovmästarsås: for gravlax and crab

A classic Swedish mustard-and-dill sauce, often called gravlax sauce. Made from mustard, oil, dill, sugar, red wine vinegar, salt and pepper. Serve with gravlax, sliced gravad lax, cooked crab or cured salmon on rye bread.

Roe sauce: for cooked fish

A mayonnaise and crème fraîche sauce with lumpfish roe, leek and dill, served cold. A fresh partner for pan-fried cod, haddock or other cooked white fish, and for cooked shrimps.

Aioli: for grilled fish and shellfish

A mayonnaise-based garlic sauce. It suits grilled fish, cooked shellfish such as langoustines and king crab, and is also good on bread.

Good to know

• Store refrigerated at 0–2 °C; storage durations are on each product page.
• Pair the sauce with the fish: mustard for cured salmon, roe sauce for pan-fried fish, garlic for grilled shellfish.
• See also: how to plan a seafood platter.

Allergens: please check the ingredient list on each product page, or ask us.