LatestAbout us
National Championship gold on home turf
Our cold-smoked salmon was a great success at this year's Swedish Championship in Food Craftsmanship, which this year was held in Kristianstad.
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From the farm
What’s on at Rökeriet
What is in the counter, what is happening in the restaurant and what we have in the smokehouse. We write here whenever there is something worth knowing.
The restaurant
Time to book the Christmas buffet
Even though the weather sometimes still feels like summer, there are only 10 weeks left until we start with our popular Christmas buffets
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About us
Welcome to our brand new website
Technology is constantly evolving and changing. To keep up with the times and give you as a visitor the very best service, we have completely redesigned www.rokeriet.se from the ground up!
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The shop
Our wide selection
Our farm shop is packed to the brim with plenty of delicacies
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The shop
New colleague in the shop!
Since the week after Midsummer, Andreas has been working with us, and you will definitely run into him in the shop!
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The shop
Luxury canned goods from Fangst and more!
Sprats, blue mussels, Faroese salmon, heart cockles, rainbow trout, smoked cod liver, herring and more.
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About salmon
What can you make from a salmon side from the Faroe Islands? Dinner for four over three days — and why we always choose Faroese salmon.
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About prawns
When prawns shed their shells, they may look a little different. This is completely harmless — and the taste is not affected.
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The shop
Arctic char won silver at the SM
In October 2025, Robin and Linnea travelled to Skellefteå to participate in the SM in Food Crafts, arranged by Sweden's national resource centre for food crafts, Eldrimner. Together with approximately 200 other food artisans who entered over 600 products, we had some fantastic days in northern Sweden with seminars, industry meetings and not least the SM itself — where our hot-smoked Arctic char took home a silver medal.
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About us
The Smokehouse Master and the Eel
Robin followed Martin Hellström at the smokehouse in Nyehusen. About the wood, the eel hook and a craft that only comes with decades of experience.
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The shop
Our well-stocked cheese counter
A full selection of cheeses, both tried-and-tested favourites and new discoveries. New cheese supplier since 2025 — more wishes fulfilled and in many cases lower prices.
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The shop
Time to grill?
A few tips and tricks for success
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About us
Young Entrepreneurs of the Year
In 2022, Robin & Linnea were named Entrepreneurs of the Year in Kristianstad municipality.
Read moreTip from the counter
This week's tips
How to cook and serve what is in the counter right now — written by us behind it.
Arctic char, whole
Salvelinus alpinus
Origin Iceland · Farmed
259 SEK/kgIn the counter from Tuesday
Perfect for grilling or baking in the oven! Rub the whole fish with salt and pepper, inside the belly too. Fill the belly with your choice of flavourings, for example lemon or lime, herbs and root vegetables. Boiled potatoes and a cold herb sauce are great to serve alongside.
Skinless flounder
Platichthys flesus
Origin Baltic Sea, 27.3 · Trawl
129 SEK/kgIn the counter from Tuesday
Salt and coat in coarse rye flour. Fry in plenty of butter until the fish turns golden brown. Mashed root vegetables, mashed potatoes or plain boiled potatoes with dill are perfect with it!
Salmon fillet
Salmo salar
Origin Faroe Islands · Farmed
379 SEK/kgIn the counter from Wednesday
Sprinkle with salt and black pepper. Squeeze fresh lemon over and add a knob of butter. Bake in the middle of the oven at 175 degrees for 12–15 minutes. The salmon is ready when the inner temperature reaches 54–56 degrees, or when the flesh flakes easily.