Derived from the words smörgas (open sandwich) and bord (table), a Swedish Smörgåsbord is a buffet of delicious hot and cold dishes. To enjoy a Smörgåsbord, families needn't be Swedish; they just need to know how to prepare and serve the food.
The Tradition of Smörgåsbord
A traditional Smörgåsbord consists of four courses served in a specific sequence. According to custom, diners fill their plates with a small amount of food one course at a time. A fresh plate accompanies each course.
The First Course: Sill
Sill (herring) is the first course served at Smörgåsbord. Although it may be prepared in many ways, Dillsill (herring in dill) is a favorite:
- 2 salted herring (soaked for at least 12 hours)
- 1 bunch dill
- 1 onion
- 6 pimiento seeds
- 5 tablespoons sugar
- 1 cup water
Fillet the herring, and slice it into ½ inch strips. Chop the dill. Peel the onion, and cut it into rings. Crush the pimiento seeds. Layer the fish and other ingredients alternately in a tall jar. Place the water, vinegar and sugar in a pan, and bring them to a boil. Stir constantly until the sugar has dissolved. Pour the liquid over the contents of the jar. Cover and refrigerate for two days. Serve Dillsill in a shallow bowl on a bed of lettuce. Garnish with onion rings and a splash of marinade.
The Second Course: Shrimp, Salmon, Egg and Salad
For the second course, diners are provided an array of shrimp, salmon, egg dishes and cold salads. Sweet beets and mixed pickles are served as accompaniments. Västkustsallad (Western Coast Salad) is a mouth-watering seafood dish:
- 2/3 cup mushrooms
- dash of lemon juice
- 1 cup peas
- 1 cup asparagus, cut in 1-inch pieces
- 2 cups shrimp
- 2 cups mussels (16 oz. Can)
- 1 head Iceberg lettuce
- 4 tablespoons white wine vinegar
- pinch of salt
- pinch of sugar
- chopped dill
- 6 tablespoons olive oil
Slice the mushrooms and sprinkle them with lemon juice. Cook the peas and asparagus in lightly salted water until they are bright green. Place them in ice water to retain the color. Wash and chop the lettuce. Gently mix the vegetables and seafood together. Mix the oil, vinegar, salt, sugar and dill. Drizzle the dressing over the salad and serve in a large bowl. Garnish with a sprig of dill and a slice of lemon.
The Third Course: Meat, Fish and Sausages
After the cold buffet, the hostess offers warm dishes that include meat, fish and sausages. A popular dish is köttbullar (meatballs):
- 4 tablespoons chopped onions
- 1 potato, cooked and mashed
- 3 tablespoons bread crumbs
- 1 pound ground beef
- 5 tablespoons cream
- 1 tablespoon chopped parsley
- 1 teaspoon salt
- 1 egg
- 3 tablespoons butter
- 2 tablespoons oil
Cook the onions in a little oil until they are transparent. Mix together the potato, bread crumbs, ground beef, parsley, cream, salt egg and cooked onions. Stir thoroughly. Shape the meat mixture into 1-inch balls. Place the meatballs next to each other on a baking tray and cover. Refrigerate for one hour. Heat butter and oil in a deep frying pan. Fry the meatballs in batches, stirring constantly until they are brown (about 12 minutes). When the meatballs are cooked keep them warm. Serve with pan gravy and lingonberries.
The Fourth Course: Cheese, Fruit and Sweets
Cheese, fruit, cakes and desserts make up the fourth course. Jordgubbstårta (strawberry cake) is a favorite treat, especially when it is filled with strawberries and Francipankräm (almond cream).
Jordgubbstårta:
- 4 tablespoons butter
- ½ cup milk
- 2 eggs
- ½ cup and 5 tablespoons sugar
- 1 cup and 3 tablespoons flour
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- whipped cream and fresh strawberries
Preheat the oven to 350 degrees. Coat a 9-inch pan with cooking spray. In a bowl, melt butter and add milk. Whisk in eggs and vanilla. Blend in sugar, flour and baking powder. Pour batter into the pan. Bake for 35-40 minutes. Allow cake to cool.
Francipankräm:
- 5 tablespoons sliced almonds
- 2 eggs
- ½ cup sugar
- 4 tablespoons flour
- 2 tablespoons butter
In a bowl mix eggs, sugar and flour. Heat the milk to a boil. Whisk it into the egg mixture. Place the batter into a pot. Bring it to a simmer and stir until the cream thickens. Mix in the butter and almonds. Let it cool completely.
When the filling is cool, cut the cake in half to create a top and bottom. Place Francipankräm on the top of the bottom layer. Top with sliced strawberries. Add the top of the cake. Frost the cake with whipped cream. Decorate the top with halved strawberries. Refrigerate the cake until it is ready to be served.
Dillsill, Västkustsallad, köttbullar and Jordgubbstårta are just a few delicious Smörgåsbord dishes. Many other appetizing foods complete the Smörgåsbord menu. For additional recipes, see Smörgåsbord - Swedish Food, Recipes and Tradition and Swedish Birthday Cake – Strawberry Cake “Jordgubbstårta”. Glad middag !
Alison Lee - Alison Rinehart Lee is a free-lance writer based in Southern California. She has an M.A. in English with an emphasis in Medieval ...
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