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Editor's note: The recipe and introductory text below are from Marcus Samuelsson's book, Aquavit : And the New Scandinavian Cuisine Salads like this one are part of the Swedish smorgasbord enjoyed on special occasions such as New Year's.
Called skagen in Swedish, this salad is named for a Danish fishing village across the river from Sweden. It's a very traditional dish that appears on every smorgasbord table in the country. Here is our version, which includes smoked salmon, shrimp, and crabmeat. It makes a great lunch served with crusty French bread or whole-grain crispbread.
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These Swedish meatballs, which are adapted from the ones served up at Smörgås Chef in NYC, get their distinctive flavor from nutmeg and allspice—and just a bit of sugar. Do like they do at the homey West Village restaurant and serve them alongside whipped potatoes and lingonberries. You can find lingonberry preserves, a Scandinavian favorite and classic accompaniment to meatballs, at IKEA or online.
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Have your own Scandinavian summer solstice celebration with these 15 recipes that go heavy on the smoked fish, rye, and aquavit
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You can slather pretty much anything on these flexible Scandinavian open-face sandwiches.
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Like a potato-y flatbread and great topped with cured fish.
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This classic goes best with a tart berry sauce.
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This is a favorite bread, especially in the Midwest, where many people have Scandinavian roots.
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This is a fine dish for a cold day, and one that cries for ice-cold akvavit and beer. So popular is this soup with all the Nordics that it is said that the King of Sweden eats it every Thursday.
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Thin, buttery, and delicate, these fall somewhere between crêpes and American pancakes. It’s traditional to eat Swedish pancakes topped with lingonberries (or lingonberry jam) or another tart berry, a slice of lemon to squeeze on the pancake, and confectioners’ sugar. These pancakes cook quickly because they’re so thin. In fact, they’re so thin that most guests will want three or four. Serve with your choice of herrings (page 196) or Smoked Salmon (page 191).
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These are eaten throughout Scandinavia, but they are especially popular in Denmark. The Swedish version would have more sugar; the Swedes like sweeter food than the other Scandinavians.
Articles
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Restaurants
The weather's cool, the street fashion's cooler, and the food alone is worth the journey
Christine Muhlke
Culture
And they're all available in the U.S.
Julia Black
Culture
Smorrebrod Gone WILD
Bon Appétit
city-guides
When you're in Scandinavia's largest city, the pastries are freshly baked, the shops are chic and cozy, and no day is complete without the coffee break known as fika. Here's how to relax in true Nordic style.
Elyssa Goldberg
best-new-restaurants
At this Scandinavian-by-way-of-Brooklyn spot, chef Fredrik Berselius is as opinionated as he is gifted.
Andrew Knowlton
best-new-restaurants
At this 24-seat spot in the back of an art gallery, there's a good chance you may eat something chef Fredrik Berselius found growing around the corner
Andrew Knowlton
Videos
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Join brand new Bon Appétit video host Chrissy Tracey in her home kitchen as she makes fried oyster mushrooms, collard greens and cornbread. Chrissy is a vegan chef extraordinaire and one of her favorite things to do is adapt classics and comfort food. So if you're looking to add some more veggies to your life, this recipe is a good place to start.
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Food journalist and best-selling author Candice Kumai and Kitchen Lab host Gabe Kennedy demonstrate how to make healthy Japanese bento-inspired meals to help you kick-start your New Year's healthy-eating resolution.
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Looking for a hearty lunch? Try this sub!
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Everybody likes potatoes and every country has their own way of preparing them! Kids react to exotic potato dishes from all over the world, including sui-to-poteto from Japan, poutine from Canada and more!
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Sno Balls. Baby boomers will remember this post-World War II junk food favorite. Claire Saffitz returns to the Test Kitchen to try her hand at making gourmet Sno Balls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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A perfect fall gratin with sausage, greens, and potatoes.