While in Gothenburg this weekend we visited the Feskekôrka – the fish church. At this fish and seafood market, housed in a purpose-built hall made to look like a church, you can buy all sorts of seafood caught on the day.

The hardest decision for us to make was what to buy, so we of course bought way too much. Here are some of the dishes I made.


Mackerel is one of my favourite fish because it’s so tasty – I couldn’t resist buying some paprika smoked mackerel from one of the stalls and made us some smoked mackerel pate for lunch when we got in.

It’s really easy to make, here’s the recipe for four people:

  • remove the skins and flake 2 smoked fillets into a bowl
  • add 1 tablespoon of horseradish, the grated rind and juice of 1 lemon, a couple of chopped spring onions, 2 tablespoons of creme fraiche and pepper
  • mix together until the mixture is quite creamy
  • serve with bread and for a little flair cut some cress over the top

The delicate mustard flavour of the cress actually complements the pate really well. As mackerel is quite ‘fishy’ the lemon juice helps to take the fishiness away, you can add more if you think it needs it. I love horse radish but in this pate you’re not meant to taste it too much, I once put it 2 tablespoons and it competely over-powered the flavours of all the other ingredients and went right up your nose – not too pleasant.


Buerre Noisette sounds a bit posh for the likes of me, but is the perfect accompaniment to any delicately flavoured fish (and scallops too).

To cook the sole I simply seasoned it and fried it for a couple of minutes on each side, then took it out of the pan and used the same pan for the sauce. I put around 3 tablespoons of butter in the pan and kept it on a high heat, stirring until it turned a nutty brown. Once the colour changes, you need to take it off the heat and add in a handful of freshly chopped parsley and the juice of one lemon – then, simply spoon onto the fish.

The lemon in this really lifts the sauce and gives it a fresh taste.

As you can see I served it with some langoustines which I bought ready-cooked, so just warmed up in the over and dressed with Rick Stein’s shallot dressing:

  • 1 shollot finely chopped
  • 3 tbs white wine vinegar,
  • 2 tbs olive oil
  • 1 tsp dijon mustard
  • 1 tsp chopped tarrgon (I use dried usually)


I heart clams and they are really easy to cook – fry lots of garlic (around 5 cloves) in butter until they are soft, add a large glass of white wine, parsley, salt and pepper and some chilli, bring to the boil and throw in your clams & mussels, putting on the lid and leave to open – this will take around 3-4 minutes. Then add approx. 150ml of cream and either serve with pasta and some chopped up tomatoes as I did below, or just in a massive bowl with lots of bread for dipping.

This sauce should be garlicky and creamy and as juicy as possible so you can mop it up with some fresh bread – yum!

N.B. With clams and mussels, if they are open before cooking throw them away, they are not longer good (because they have died). Likewise, if after cooking they do not open then DO NOT try to force them open and eat them – this will make you very sick – throw them away.


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Christina Hunter

I'm a personal trainer who loves to cook and eat so I started a blog to share my food, recipes and experiences.

4 thoughts on “Feskekôrka”

  1. Proset Chris. Did you ask for the tinned fish that’s opened by shooting at it from a distance (outside) first? Apparently it’s good to eat too!

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