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Smörgåsbord
Sweden
The smörgåsbord evolved from the 18th-century brännvinssbord served before the main meal.
Sweden's celebrated feast table — a spread of cured fish, cold meats, pickled vegetables and hot dishes for communal grazing.
Prep
60 mins
Cook
30 mins
Difficulty
Medium
Calories
465 kcal
Serves
8
Calories are an estimate based on ingredients used
Ingredients
400ggravlax or smoked salmon
400gpickled herring
200gSwedish meatballs, cooked
8hard-boiled eggs
200gliver pâté
1 loafrye bread, sliced
200gassorted pickles
butterto serve
Method
1
Prepare all components ahead. Cold items can be made 1-2 days in advance.
2
Arrange fish dishes first — gravlax, herring, smoked fish.
3
Follow with cold meats, eggs and cheeses.
4
Serve hot dishes like meatballs last. Guests help themselves.
Chef's Tip
The traditional order is fish first, then cold meats, then hot dishes — observe it.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.