Kaviar - The EIder's Drott caviar is made from extra fine sugar-salted cod CREAM which for a few months is allowed to ripen in wooden barrels and then be smoked and mixed with spices and oil. The special smoking gives the product its character.Ingredients: Selected sugar salt smoked COD and SEJ ROE(51%), rapeseed oil, sugar, tomato puree, salt, potato flakes, preservative (sodium benzoate).
Nutrition declaration: Energy (kcal) 410 kcal, Energy (kJ) 1700 kJ, Fat 35 g, Of which saturated fat 2.50 g, Carbohydrates 15 g, Of which sugar 12 g, Protein 9.30 g, Salt 5.50 g
German: Ejderns Geräucherter Kabeljaurogen
Zutaten: Ausgewählte Zucker Salz geräucherter DORSCH und SEI ROE (51%), Rapsöl, Zucker, Tomatenmark, Salz, Kartoffelflocken, Konservierungsmittel (Natriumbenzoat)
Nutrition Erklärung: Energie (kcal) 410 kcal, Energie (kJ) 1700 kJ , Fett 35 g, davon Fett 2,50 g, Kohlenhydrate 15 g, davon Zucker 12 g, Protein 9,30 g, Salz 5,50 g gesättigte
Who doesn’t love a no-bake treat that’s quick, easy, and delicious? Swedish chocolate balls, or chokladbollar, are a staple of Scandinavian fika culture. But why stop at just the classic version? Let us inspire you to try three irresistible variations: the timeless Classic, a festive Saffron twist, a healthy Date recipie as well as Protein chocolate balls. Each recipe is simple, fun, and perfect to satisfy your sweet tooth!
As the holiday season approaches, there’s no better time to elevate your appetizer game with a dish that’s as elegant as it is delicious. Enter Cheese Croustades with Kalix Löjrom—the perfect blend of Swedish tradition and festive sophistication. These bite-sized delights are easy to prepare and guaranteed to impress your guests...
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Karl Fazer was born on September 17, 1891—or so the story goes. In reality, he was born in 1866, but in this tale, a person is truly "born" when their dreams come to life. At the age of 25, Karl opened his first French-Russian café on Kluuvikatu Street in Helsinki.
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hat’s why we’ve introduced our new DUO concept—a way to get more of what you love, without feeling like you’re overdoing it. Because let’s be honest: when was one ever enough?
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