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Bengt
Bengt Sjöström from restaurant Linnéa in Gothenburg gives away Swedish Gravad Salmon the New Way
Paul
Paul Cunningham from The Paul/Tivoli in Copenhagen shares his Local rabbit grilled with langoustines from Læsø
Pekka


Pekka Terävä from restaurant Olo in Helsinki teaches how to cook Langoustine and Jerusalem Artichoke salad with Jerusalem Artichoke Foam.

Karin

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Karin Fransson at Hotel Borgholm on Öland gives a starter we promise you your guest's hasn't tasted before

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Crystal Flakes Salt.

Rumor has it that it all must have been a mistake.
If you don’t want to wait until the sun has dried out the sea salt basins, how could you possibly improve the process? Falksalt Crystal Flakes are produced in the same manner as the fishermen have manufactured their own premium salt for centuries. salt_smallv2 Leaving it up to Mother Nature and the sun meant that salt was produced more slowly than fish was being harvested from the sea.

Processing salt took a big step forward by filling pans with sea water and heating it until the water evaporated. Some say it was luck, others believe that is was a mistake from someone who was neglectful and in a hurry, but given the right heat, the right time, and the right moment made crystallized flakes of salt appear instead of salt powder. Luck or mistake, this is how you make flake salt the traditional way. The only thing we added was the packaging.


We do hope you like it.

Image of Falksalt crystal