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Seafood lovers

Confit salmon with fennel and aioli

Salmon gently cooked on low heat with a crispy salad and aioli.

Serves 4 pers
Time: 45 min


  • 500 g SJÖRAPPORT salmon fillet, cut into cubes of 1,5 cm
  • 2 tbsp. salt + some for seasoning
  • 1 tbsp. sugar
  • 4 bay leaves
  • 4 sprigs of thyme
  • 1 tbsp. fennel seeds
  • 4 garlic cloves
  • 100 ml black olives
  • 1 tbsp. coriander seeds
  • 1/2 lemon, grated zest and juice
  • 500 ml olive oil, extra virgin
  • 2 fennels
  • 12 Brussels sprouts
  • 1 bunch of radishes with leaves, rinsed
  • 4 sprigs of dill, roughly chopped
  • 4 tbsp. capers
  • 1/2 lemon, juice
  • Aioli

Step by step:

  1. Lightly crush salt, sugar, thyme, fennel seeds, garlic and lemon zest in a mortar.

  2. Add capers, radishes, bay leaves and olives to the mixture. Put the salmon fillet in an ovenproof tray and pour the mixture onto it. Turn it gently together. Let it rest for 20 minutes at room temperature.

  3. Preheat the oven to 120°C, forced air function, and heat up the olive oil to 40°C.

  4. Pour the oil onto the salmon and turn it gently together so that every piece gets covered.

  5. Cook in the middle of the oven for about 10 minutes until the salmon almost falls apart when you put a fork into it. Take out the tray and let the fish rest in the oil.

  6. Cut out the root of the fennel and slice it thinly.

  7. Rip the leaves of the Brussels sprouts and slice the core thinly.

  8. Sling the greens with capers, lemon juice and zest, salt and pepper. Put in a nice bowl. Drain off the oil from the salmon and serve all together with aioli.

Cold-smoked salmon tartar in scorched onions

The onions are an edible case for the tartare. Use white onions if you prefer a milder onion flavour. Ideal to put out as snacks while getting dinner ready.

Serves 4 pers
Time: 30 min


  • 300 g SJÖRAPPORT cold-smoked
  • salmon loin
  • 3-4 small silver or yellow onions
  • 1 tbs white wine vinegar
  • 3 tbs butter
  • 1 small bunch of lemon balm or other optional herb
  • Salt and pepper
  • Croutons heated in butter
  • Pickled mustard seeds (see below)

Pickled mustard seeds:

  • 4 tbsp mustard seeds
  • 150 ml water
  • 50 ml spirit vinegar
  • 100 ml sugar

Step by step:

  1. Cut the salmon into cubes, approx. 3-4 mm. Wrap in plastic and put aside.

  2. Leaving the peel on, half the onions length-wise from root to top. Brush the section surfaces with oil. Brown the onions, section surfaces down, in a dry frying pan.

  3. Put the onions in an ovenproof dish, section surfaces down. Add vinegar and butter in small knobs.

  4. Bake in the oven for approx. 10 minutes (175 °C) until soft.

  5. Peel the onions, remove root and top. Separate the onion layers gently. Place the largest onion “cups” on a serving dish.

  6. Mix the salmon cubes with chopped lemon balm, add salt and pepper to taste. Spoon the salmon tartar into the onion cups, sprinkle croutons and pickled mustard seeds on top.

Pickled mustard seeds:

  1. Boil all the ingredients and stir until the sugar dissolves.
  2. Transfer to a jar and leave to cool. Keep the jar in the fridge and the seeds will keep for several weeks.

Chilli-tossed shrimp with garlic

A great dish for an outing as it can be cooked over an open fire. Remember not to fry the shrimp for too long as this can make them a bit tough.

Serves 4 pers
Time: 30 min cooking


  • 500 g SJÖRAPPORT shrimps with shell
  • 2 red chillies
  • 2-3 cloves garlic
  • 100-200 ml oil
  • salt and black pepper
  • 50 ml chopped flat-leaf parsley
  • juice of 1⁄2 a lemon
  • grilled or toasted bread to serve

Step by step:

  1. Defrost and peel the shrimp. Slice the chilli and garlic thinly.

  2. Heat up plenty of oil in a pan. Fry the shrimp, chilli and garlic over high heat for a minute or so until they start to colour, and add salt and pepper to taste.

  3. Remove the pan from the heat and fold in the parsley. Squeeze over a little lemon juice and serve with grilled or toasted bread.

Asparagus salad with seaweed pearls

The oat/wheat grains make this salad a bit more substantial, but you can leave them out if you like. Use your own favourite spice mix.

Serves 4 pers
Time: 30 min


  • 2 bunches (250 g each) green asparagus
  • salt
  • 1 bunch spring onions
  • oil for frying
  • 100 ml grains, e.g. wheat berries or oat groats
  • 1 tbsp vinegar
  • 2-3 tbsp rapeseed or olive oil
  • A pinch of IKEA PS spice mix with apple and fennel
  • 50-100 ml crème fraîche
  • approx. ½ jar (just over 40 g) SJÖRAPPORT seaweed pearls black

Step by step:

  1. Trim and boil the asparagus in lightly salted water for about a minute – it should still be slightly crispy. Cool in ice water to halt the cooking.

  2. Trim the spring onions and fry in oil in a pan until they colour slightly.

  3. Cook the grains as per the instructions on the pack. Drain the water and fry them until slightly crispy in a little oil in a pan.

  4. Place the asparagus and spring onions onto a large dish. Whisk together the vinegar, oil and mixed spices into a vinaigrette and drizzle it over. Sprinkle with the grains. Add dollops of crème fraîche and seaweed pearls.

Tomato oysters

The onions are an edible case for the tartare. Use white onions if you prefer a milder onion flavour. Ideal to put out as snacks while getting dinner ready.

Serves 4 pers
Time: 30 min


  • Herb oil (makes a big portion; see below for tips on how to use the rest)
  • 150 ml olive oil
  • 50 ml chopped dill
  • 50 ml chopped parsley
  • ½ tsp. salt
  • 6–8 tomatoes (seeds only)
  • 1 tsp. salt
  • 1 tsp. apple cider vinegar
  • 2 tbsp. water
  • 85 g SJÖRAPPORT seaweed pearls black
  • Dill and crown dill for serving

Herb oil:

Blend all ingredients well and place in a jar. You only need a couple of spoonfuls for this dish. Use the rest as a nice addition to any salad dressing or pasta dish, or as a nice finish on the Jerusalem artichoke purée.

  1. Cut the tomatoes into halves or quarters (depending on size) and gently take out the seeds. Try to keep them stuck together as much as possible. (This recipe uses only the seeds; save the rest of the tomato for a pasta sauce or the like.)
  2. Divide the seeds evenly between 8 small glasses or bowls.
  3. Blend salt, vinegar, water, and seaweed pearls. Add it to the glasses with tomato seeds.
  4. Top with dill and crown dill and serve with a spoon. Squeeze over a little lemon juice and serve with grilled or toasted bread.

Salad with spicy salmon and avocado

A green salad with haricot verts, flavours of lime and a horseradish dressing.

Serves 4 pers
Time: 25 min


  • 500 g SJÖRAPPORT salmon fillet
  • 190 g SÅS PEPPARROT horseradish sauce
  • 150 g haricots verts
  • 1 tsp. paprika powder
  • 1/2 tsp. chilli powder
  • 2 avocados
  • 70 g mixed green salad 1 lime, juice
  • 1/2 dl olive oil, extra virgin
  • Salt and black pepper

Step by step:

  1. Bring 1 litre of lightly salted water to boil. Boil the haricots verts for 2 minutes, drain off and rinse under cold water to cool down.

  2. Preheat a frying pan or grill pan really hot. Season the salmon with salt, black pepper, paprika and chilli powder. Grill the salmon on each side for approx. 30 seconds. Put on a tray to cool down and set aside.

  3. Turn the beans with the green salad in a bowl. Add olive oil, lime juice, salt and black pepper. Divide the salad on to four plates.

  4. Cut the avocados in half, take out the core and cut into slices. Put them on top of the salad.

  5. Slice the salmon thinly and put it on the salad. Drizzle some sauce over it and serve immediately!