Elsinore Foods

Elsinore Foods Importer & Distributor of premium Scandinavian specialities including caviar, pickled herrings & soup

06/15/2026

Crispy, fresh, and undeniably indulgent. ✨
Golden rice, silky tuna, and a finishing touch of Elsinore Caviar.

Find our Caviar in & on 💙

06/06/2026

Summer classics, elevated. ☀️
A fresh Niçoise salad finished with Elsinore Caviar.
Light, vibrant, and effortlessly indulgent.

05/23/2026

Your Bloody Mary, redefined. 🍅
Bold flavours, briny olives, and a final touch of Elsinore Caviar.
Weekend brunch, but make it exceptional.

05/23/2026

The easiest way to elevate a long weekend. Crisps topped with salmon, crème fraîche and caviar. Simple ingredients, indulgent moments.

05/20/2026

Bank holiday hosting, but make it effortlessly elegant ✨🥒

Fresh cucumber canapés topped with a little Elsinore caviar - light, simple, and guaranteed to impress with minimal effort. Perfect for sunny sipping, garden grazing, and pretending you totally planned ahead. 🥂

04/23/2026

Asparagus season has arrived - and we couldn’t be more excited. 💙

Soft poached eggs, smoked salmon, and a final touch of Elsinore Caviar, layered over perfectly fresh asparagus. Simple, seasonal, and effortlessly refined.

04/19/2026

Chicken nuggets, but make them Elsinore. ✨

Crispy, golden, and finished with a spoon of caviar - because indulgence should never be predictable.

04/03/2026

Good Friday morning, upgraded. 🌟

Soft poached eggs, smoked salmon, and a touch of Elsinore Caviar. Indulgence that starts early.

Recipe: Ingredients (serves 2)

150g smoked salmon
250g new potatoes, quartered
150g cabbage, shredded
3 spring onions, chopped
1 tbsp butter
2 tbsp olive oil
1 lemon
2 tbsp parsley, chopped
1 tbsp chives, chopped
2 eggs
Salt and pepper
Elsinore salmon caviar

Method:
1. If making from scratch, quarter the new potatoes
and boil until fork-tender (10-12 minutes)

2. Meanwhile, heat the oil in a pan, add the spring onions and cabbage and fry on a low heat to soften

3. Drain the cooked potatoes and add to the pan with the cabbage, then roughly squash them with a masher - you want them to crumble but not be mashed completely

4. Add the butter, lemon zest and parsley and keep
warm ready for serving

5. Heat a pan of water to a rolling simmer, add a splash of vinegar and swirl the water before pouring in the eggs. Poach for two minutes then remove with a slotted spoon

6. Plate up the hash and smoked salmon, top with a poached egg and finish with Elsinore’s salmon caviar, chives, a crack of black pepper and wedge of lemon

Address

43-47 London Road
Holland Landing, ON

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