Niklas Ekstedt served up a tasty rye bread with Swedish new potatoes, pickled mackerel and toast skagens on Saturday Kitchen.

The ingredients are: 250g rye flour, 250g plain flour, 1½ tsp salt, 1 tsp fast-action dried yeast, 300ml warm water, 2 tbsp molasses, 2 tbsp vegetable oil and 1 tbsp caraway seeds (optional).

For the new potatoes: 16 new potatoes, scrubbed, 4 tbsp butter, 1 small red onion, thinly sliced, 4 rye bread slices, 125g soured cream, salt and freshly ground black pepper and fresh chopped dill, to garnish.

For the pickled mackerel: 250ml white vinegar, 125g sugar, 1 tbsp salt, 1 tsp whole allspice, 1 tsp whole cloves, 1 tsp mustard seeds, 2 bay leaves, 1 cinnamon stick, 2 large onions, thinly sliced, 1kg mackerel fillets, cleaned and cut into bite-sized pieces and rye bread slices, to serve.

For the toasted skagen: 225g shrimp, peeled, cooked and chopped, 115g mayonnaise, 125g soured cream, 2 tbsp chopped fresh dill, plus sprigs to garnish (optional), 2 tbsp finely chopped red onion, 1 tbsp freshly squeezed lemon juice, 4 slices rye bread, 1 tbsp unsalted butter, salt and freshly ground black pepper.

See recipes by Niklas in his book set titled: Happy Food & Ekstedt The Nordic Art of Analogue Cooking available from amazon now.