Lootus Mäepeas

Lootus Mäepea came from Estonia to Sweden in 1944 as a 16-year-old orphan boat refugee. The following year he was employed at the saltery and remained loyal to Gösta Hannell until his retirement in 1992. Lootus is a legend at the saltery and an important part of our culture.

Lootus’ trademark when it came to fermented herring was that it should be enjoyed in the simplest way, and he always said: “not a lot of junk on the side.” The drink was always beer and schnapps.

INGREDIENTS

  • 2 fermented herrings
  • 2 boiled almond potatoes
  • Chives
  • Sour cream

LOOTUS MÄEPEAS, FORMER PRODUCTION MANAGER

METHOD

Clean the herring on a plate and peel the potatoes. Finely chop the chives and mix into the sour cream.

After the fermented herring there was always a cheese platter with grapes served, and for dessert ice cream and strawberries.

JOHANBERLIN, SALTÖR

Lootus’ trademark when it came to fermented herring was that it should be enjoyed in the simplest way, and he always said: “not a lot of junk on the side.” The drink was always beer and schnapps.

INGREDIENTS

  • 2 fermented herrings
  • 2 boiled almond potatoes
  • Chives
  • Sour cream

LOOTUS MÄEPEAS, FORMER PRODUCTION MANAGER

METHOD

Clean the herring on a plate and peel the potatoes. Finely chop the chives and mix into the sour cream.

After the fermented herring there was always a cheese platter with grapes served, and for dessert ice cream and strawberries.

LOOTUS MÄEPEAS