Page 294 - (DK Eyewitness) Travel Guide - Sweden

292  TR A VELLERS ’ NEEDS

The Flavours of Sweden

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 elk, is
abun dant 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.

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 a
Then a number of hot dishes smörgåsbord as a good way of
are served, including such using left-overs. Inventive cooks
offerings as meatballs, fried often improvise a very simple
potatoes and Jansson’s version when unexpected
Temptation (a gratin of guests arrive, using larder
potatoes, onions, anchovies staples, such as eggs, slices of
Fresh anchovies on offer at Beetroot & orange salad Rye crispbread Pickled herring
Östermalmshallen food market
Cucumber Egg with lumpfish roe
salad Cheese
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
that would be served as a
prelude to a grand lunch or
dinner. All this was washed Pork liver pâté
down with ice-cold “snaps” Lingonberry
(vodka). Gradually, however, tartlets Cooked meat
it has grown into a full-scale Selection of items typically found on a cold smörgåsbord
Local Dishes and Specialities
A typical Swedish breakfast often includes yogurt or filmjölk
(a type of soured milk yogurt) with cereal. Many Swedes,
however, prefer a more savoury start to the day and
cheese, ham and even liver pâté 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
Lingonberries at any time of the day. This strong Swedish tradition Gravad Lax, a salmon fillet,
is a sociable event as much as an occasion to eat. marinated for two days in sugar,
In the evening, families usually get together for the main meal of salt and dill, is served with a
the day - dinner, a more elaborate, but still homely, affair. creamy mustard sauce.

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Date 7th January 2013
Size 125mm x 217mm