A classic, tasty herring, at least in Skåne. It has a nice sweetness to it compared to the 'ordinary' herrings.
The mayonaise herring is smoother than the mustard herring. Give it a try, you'll like it.
Mustard herring, the most classic of all herrings. Here's how to make it, and it tastes way better than the store bought herring.
Make an apple chutney with a bit of sting in it. Works well both as a side for burgers as a complement to dessert cheese.
A classic barbecue side dish. I prefer the mayonnaise based one, here is how I make it.
Why boil the Christmas ham when you can smoke it? Read more to learn how.
Aubergine is one of those vegetables that take well to smoking. It is then blended into a mousee to use as dip.
This is a great starter dish, where the sweetness of the dates matches the saltiness of the bacon perfectly.
Smoked bacon, then glazed with maple syrup. What's not to like?