Västerbotten cheese pie — a modern classic

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...
Irresistible pickled herring in mustard sauce

Irresistible pickled herring in mustard sauce

Have you ever had this food experience? For years, you’ve enjoyed eating something from the stores. Then, one day, you taste the homemade version and realize — there’s no going back. This is it. What on earth were you really eating before? This is the real thing, this...
Swedish beetroot salad (perfect for smörgåsbord)

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

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...
Filled egg halves—quick, simple, pretty

Filled egg halves—quick, simple, pretty

It is comforting that the crowd-pleasing favorites aren’t always the elaborate, the rare, or the complicated. My sources in the restaurant industry and their smörgåsbord-eating guests have a favorite in common—egg halves! The guests love the taste. The...