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
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...
Easy Swedish pickled herring — and its long history
“A herring should swim three times — in the sea, in spirit vinegar, and in schnapps.” Well, that’s at least if Skånska Sillaacademien gets their say on the matter. The appreciation society started in 1982 and consists of a group of enthusiasts who...
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...
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.