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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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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.
Tip 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
289 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
Price to comeIn 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!
Arctic char fillet
Salvelinus alpinus
Origin Iceland · Farmed
439 SEK/kgIn the counter from Tuesday
Season to taste (salt and pepper is good enough) and fry skin-side down in butter for 1-2 minutes over medium heat, then finish in the oven until the fish reaches a core temperature of 50-52 degrees and let rest for a minute before serving. Potatoes and brown butter are perfekt sides!