Swedish beetroot salad (perfect for smörgåsbord)
Beetroot salad is my personal favorite on the Christmas smörgåsbord. It might be an irrational choice—here are all these delicacies, and I go for a weird pickle side dish? I don’t know if it is the stunning ruby color, the sweet yet slightly acidic taste, or the...
Gravlax — Swedish cured salmon with dill
Swedes enjoy gravlax as an essential part of the festive Swedish smörgåsbord, such as Christmas, served with a sweet and strong mustard sauce. Although the cured fish mostly is eaten cold, you can enjoy it around the year. You can also serve it with potatoes as a...
Janssons frestelse—a really tempting sprats casserole
It might be ironic that for many dishes bearing someone’s name, it is nowadays difficult to determine whose name it actually is. Look at biff à la Lindström, for example. And it turns out that Janssons frestelse—or Jansson’s temptation, as it is known to...
Köttbullar—reclaiming the Swedish meatballs
Are Swedish meatballs actually Turkish? After the official social media accounts of Sweden carelessly declared that Swedish meatballs really are Turkish, I wondered about the “facts” to which they referred. The claim isn’t absurd. Did meatballs came to Sweden with the...
Kåldolmar—Swedish cabbage rolls from the Ottoman empire
In Sweden, an array of baked goods and dishes have their own “theme days”. The most famous is, of course, cinnamon bun day on October 4th, but there are also mud cake day, vacuum cleaner day (the treat, not the cleaning equipment!), and sandwich cake day....
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.