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...
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...
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...
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.