🇸🇪 Sweden recipe
Smörgåsbord
Not a single dish but a composed Swedish table: pickled herring in mustard and dill brines, a plank of cured gravlax, new potatoes boiled in their skins with butter and dill, sharp hard cheese, knäckebröd, and boiled eggs with löjrom. Eaten in three unhurried rounds — fish first, then cold cuts, then hot dishes.
Prep1 hr 30 mins
Cook30 mins
Serves6
Difficultymedium
Ingredients
- 300 g pickled herring in mustard sauce
- 300 g pickled herring in dill sauce
- 200 g cured gravlax, thinly sliced
- 500 g baby new potatoes
- 1 small bunch fresh dill, chopped
- 50 g unsalted butter, softened
- 200 g aged Västerbotten or sharp cheddar cheese
- 8 slices knäckebröd (Swedish crispbread)
- 4 hard-boiled eggs, halved
- 50 g löjrom (whitefish roe) or salmon roe
- 1 small red onion, finely sliced
- 2 tbsp capers, drained
- 200 g crème fraîche
- Lemon wedges, for serving
- Sea salt and freshly ground black pepper
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 480
- Protein
- 28 g
- Carbs
- 32 g
- Fat
- 26 g
