Simple and delicious Hasselback potatoes
My parents’ kitchen still has a wooden spoon that looks more used than the others. It’s the family’s “Hasselback spoon” — it was simply the perfect size and depth for creating delicious hasselbackspotatis, or Hasselback potatoes. Put the...
Scanian egg cake — äggakaka
I don’t like to admit defeat to a plate of food — at least not if it looks like a normal-sized portion and there’s no good way of saving the food for later. But, skånsk äggakaka, or Scanian egg cake, is one of these dishes where I’ve had to throw in...
“Queen’s jam” with raspberries and blueberries
Drottningsylt, or queen’s jam, is popular for delicacies such as plättar and Swedish pancakes. It also happens to be delicious for jam cookies. Trickle it over ice cream, spread it on toast… Regardless of how you choose to enjoy it, I am sure it will be a...
Västerbotten cheese pie — a modern classic
Some dishes sweep in and become a natural part of the tradition in only a few short years. That’s the case with Västerbottensostpaj, a pie made with Västerbotten cheese. According to food historian Rickard Tellström, the pie is the Swedish version of the French...
Cold poached salmon — a perfect summer dish
There are only three ways of eating salmon that are “dignified for humankind”: gravlax, smoked salmon, and cold poached salmon in brine. At least that’s what Svenska Dagbladet’s Ane den Gamle suggested in November in 1925, tongue-in-cheek....
Hej och välkommen!
My name is Isabelle. Here at Swedish Spoon, you’ll find Swedish food history, tried-and-tested recipes, and a lot of obsessing over great butter. You can also expect some travel tips.