White fish salad
Kukkola bread
Whitefish Salad
Margits Cookbook: Food of the Torne Valley

The food culture in the Torne River is influenced by the Swedish, Finnish and Sami culture.

During the summer you can buy freshly baked bread from our own Meän Bakery, which goes wonderfully together with a smoked whitefish.

Practically all of our dishes are composed of local products and fish stocks. How about trying a grilled whitefish in herbal sauce or a roasted salmon? Savor these tasty dishes served to you where you can enjoy a spectacular view of the river.

Whitefish Salad

  • 4 dl sour cream
  • 2 dl mayonnaise
  • 2 yellow onions, finely chopped
  • 750 g cleaned smoked whitefish
  • (whitefish roe & dill)

Dice the onions, mix all the ingredients together and garnish with whitefish roe and some dill.


  • 10 liters of water
  • 300 g brown sugar
  • 500 g granulated sugar
  • 1 small bottle of beer
  • 2 lemons
  • 1 tsp yeast (never more)
  • 10 raisins per bottle

Place the water, brown sugar, sugar and beer together with the grated zest of the lemons in a saucepan and bring to the boil. Remove the white pith from the lemons, cut the lemon flesh into pieces and remove pips. Add the lemon pieces to the boiled mixture in the saucepan.

Leave to cool to approx. 37 degrees. Add the yeast and leave at room temperature for 24 hours.

Put 10 raisins in each bottle. Pour the sima into the bottles and seal with corks or caps. Refrigerate.

The sima is ready for drinking after two days. With the indicated amount of yeast, the sima should keep for two weeks if refrigerated.


  • 100 g yeast
  • 1 liter of water 37 degrees.
  • 2 dl apple sauce
  • 2 1/2 dl crushed rye
  • 1 tbsp salt
  • Approx 2 kg rustic wheat flour (light or dark)

Crumble the yeast in a bowl and pour the lukewarm water over it. Add apple sauce, crushed rye and salt.

Work the flour so that the dough becomes smooth and manageable. Let rise for 30 minutes. Separate the dough into 4 pieces for loaves or otherwise into small rolls. Place them on a baking tray and leave to rise for 40 minutes. Bake loaves at 175 degrees for about 40 minutes. Small rolls are baked at 225 degrees for about 15 minutes.


  • 25 g yeast
  • 2 liters of cold water
  • 3 liters of barley flour
  • 2 tbsp. salt
  • Approx 1,5 liter of wheat flour

Dissolve the yeast in one liter of the cold water.

Add the rest of the liquid and mix in with the barley flour, salt and sufficient wheat flour for the dough to become smooth and manageable.

The bread is left to ferment after been shaped into thin round cakes (approximately 5 mm thick and 35 cm in diameter). Make a checkerboard pattern on top of each cake and then prick each one up to 20 times with a fork. Put the cakes on baking trays (without parchment paper) and bake at 300 degrees for about 3 minutes. The cakes should have light brown spots on top when they are ready.


Buy the cookbook of the year. The book: Food of the Torne Valley. was nominated in the category regional “food literature”.

“The seasons guide the selection of courses around the Torne River and Kukkolaforsen, from the lake in winter, the dried reindeer meat in spring, whitefish in summer and the hunting and berry picking in the autumn. What an enormous richness!” So read the jury´s verdict.

You can buy this book or Margit’s second book: Winterfood in our boutique for 280 SEK. Buy it in our shop or we can send it to you (see below).


Do you want the book sent to you?

Transfer 365 SEK per book to SE54 8000 0820 1690 4918 9989 (BIC SWEDSESS). Please provide name and address so we know where to send the book.