Tiny orange-red roe from the bleak fish (löja), harvested from the Bothnian coast in winter. Served on small toast with sour cream, red onion and chopped dill. Sweden's edition of caviar.

Kalix löjrom from the Bothnian coast received EU Protected Designation of Origin in 2010, the only Swedish food product so designated. The roe is harvested October through November from the bleak (Coregonus albula). Stockholm's Lisa Elmqvist at Östermalms Saluhall and Wedholms Fisk at Nybrokajen are the canonical suppliers; the löjromstoast format codified at Operakällaren in the 1970s alongside Toast Skagen.

Where to eat Löjrom (bleak roe) in Stockholm

5 editor picks for Löjrom (bleak roe) in Stockholm, ranked by editorial score. All Stockholm signature dishes · Löjrom (bleak roe) across every city.

Make it at home

Serves 410 minEasy

Ingredients

  • 4 slices dense rye bread or 8 small blinis
  • 20g butter
  • 200ml sour cream or crème fraîche
  • 1 small red onion, finely diced
  • 100g löjrom (Kalix bleak roe)
  • Chopped fresh dill
  • Lemon wedges

Method

  1. Toast the rye bread until crisp on both sides. Spread thinly with butter.
  2. Cut each slice into four equal pieces.
  3. Top each square with a heaped teaspoon of sour cream.
  4. Add a half-teaspoon of löjrom on top of the sour cream.
  5. Sprinkle the diced red onion and chopped dill over each.
  6. Arrange on a platter with lemon wedges and a small spoon for the löjrom. Serve immediately with chilled snaps.

Editor tip. Use a non-metal spoon for the roe to avoid metallic taint. Bothnian-coast löjrom is the gold standard; California Hackleback roe is the closest international substitute.

Common allergens: Gluten, Egg, Fish, Dairy.