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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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.
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The restaurant
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
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.
Salmon fillet
Salmo salar
Origin Faroe Islands · Farmed
379 SEK/kgIn the counter from Tuesday
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.
Arctic char fillet
Salvelinus alpinus
Origin Iceland · Farmed
399 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!