Page 166 - (DK Eyewitness) Travel Guide - Stockholm

164  TR A VELLERS ’ NEEDS

The Flavours of Stockholm

Thanks to strict regulations, Sweden is one of most unpolluted
countries in Europe and produces some of the purest food.
Salmon can be caught in the heart of Stockholm, zander and
herring are fished from the nearby coastal waters and the lakes
and rivers are full of crayfish and other delicacies. Fish is a
staple, but other gastronomic treats are also on offer.
Wild game, such as grouse, reindeer and moose, is
abundant in autumn and winter. The forests are full of
berries and mushrooms, and the rich pastures produce Fresh dill
superlative dairy produce, including several fine cheeses.

it has grown into a full-scale potatoes, onions, anchovies
meal. A traditional smörgåsbord and cream). Finally an array
will start with a selection of of desserts will be placed
different herring appetizers, on the table. Diners help
followed by a variety of cold themselves, changing their
dishes such as hard-boiled plates between courses.
eggs, meat pies and salads. Some Swedes will prepare
Then a number of hot dishes a smörgåsbord as a good way
are served, including such of using leftovers. Inventive
offerings as meatballs, fried cooks often improvise a
potatoes and Jansson’s very simple version when
Temptation (a gratin of unexpected guests arrive,
Beetroot & orange salad Rye crispbread Pickled herring Egg with
Fresh anchovies on offer at
Östermalmshallen food market Cucumber salad lumpfish roe
The Smörgåsbord
The smörgåsbord made its first
appearance on Swedish tables
sometime in the 18th century,
when it consisted of a spread
of hot and cold hors d’oeuvres Cheese
that would be served as a Pork liver pâté
prelude to a grand lunch or
dinner. All this was washed Lingonberry tartlets
down with ice-cold snaps Smoked ham
(akvavit). Gradually, however, Selection of items typically found on a cold smörgåsbord
Local Dishes and Specialities
A typical Swedish breakfast often includes yoghurt or
filmjölk (a type of soured milk yoghurt) with cereal.
Many Swedes, however, prefer a more savoury start to
the day, and cheese, ham and even liver paté may be
on offer. Bread spread with kaviar (a cod’s roe paste) is
also eaten at breakfast. For lunch, most people reach
for something quick and simple to prepare. Salad,
perhaps served with a seafood, ham or vegetable
quiche, is common, and pasta is popular too. As well
as the main meals, a break for coffee and pastries,
known as fika, is taken at any time of the day. This
strong Swedish tradition is a sociable event as much
as an occasion to eat. In the evening, families usually
get together for the main meal of the day, dinner, a Gravad Lax, a salmon fillet marinated for
more elaborate, but still homely, affair. two days in sugar, salt and dill, is served
with a creamy mustard sauce.

164-165_EW_Stockholm.indd 164 19/09/17 12:01 pm
Eyewitness Travel LAYERS PRINTED:
Feature template “UK” LAYER
(SourceReport v1.3)
Date 7th January 2013
Size 125mm x 217mm