Romsås

 Romsås: The Classic Swedish Sauce for Seafood Lovers

If you love Scandinavian seafood culture, this is one sauce you need to know. Romsås is the cold, creamy Swedish condiment that quietly appears beside smoked salmon, pickled herring and crayfish and not only elevates them but steals the show.

What Is Romsås?

Romsås is a traditional cold Swedish sauce typically served with smoked fish, pickled herring, white fish and seafood. It’s outstanding with lukewarm king crab or lobster, and equally perfect on Nordic shrimp toast or smoked salmon blinis.

My Ultimate Romsås Recipe

50/50 mayonnaise and heavy cream — whisk until smooth.

Add finely chopped red onion, fresh dill, and chopped hard-boiled eggs.

Brighten with a little lemon zest.

Stir in fish roe — traditionally small eggs, but I prefer trout or salmon caviar for more flavour and visual impact.

Optional (but transformative): a splash of dry gin to elevate the sauce.

Best Ways to Serve Romsås

On toasted bread with Nordic shrimps — a luxurious starter.

On buckwheat blinis with smoked salmon — Scandinavian elegance.

Alongside pickled herring, poached white fish, crayfish or lobster — completely traditional.

Why You’ll Love It

Cold, creamy, saline, aromatic — romsås is Scandinavian flavour luxury in spoonable form. Simple to make, impossible to forget.