{"id":670,"date":"2010-04-05T11:14:09","date_gmt":"2010-04-05T11:14:09","guid":{"rendered":"https:\/\/blogs.transparent.com\/swedish\/?p=670"},"modified":"2010-04-05T11:14:09","modified_gmt":"2010-04-05T11:14:09","slug":"traditional-easter-smorgasbord","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/swedish\/traditional-easter-smorgasbord\/","title":{"rendered":"Traditional Easter Smorgasbord"},"content":{"rendered":"

<\/a><\/a>Swedes are not the most adventurous people.\u00a0 That might explain why we eat the same thing on Christmas, Easter and Midsummer – with some minor adjustments depending on the season. Or, do we simply just love our herring (sill<\/strong>), salmon and meatballs?\u00a0 It is probably just as simple as that, and to be perfectly honest, who wouldn’t?<\/p>\n

So, to tickle your taste buds (smakl\u00f6kar<\/strong>), here’s what you should serve if you want to make a Swede very happy:<\/p>\n

Important food no 1: Smoked salmon (r\u00f6kt lax<\/strong>) and Swedish style rye bread (r\u00e5gbr\u00f6d<\/strong>)<\/p>\n

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Important food no 2: Gravadlax (gravad lax<\/strong>), a cured salmon that has been cured in a mixture of salt, sugar and dill for several days. This stems from back in the days when we used to preserve the fish by burying it in the sand (‘grav’ means ‘grave’ in Swedish, so\u00a0gravadlax is\u00a0basically ‘buried salmon’). It ‘s dead easy (ha!) and you can find the recipe we used here.<\/a><\/p>\n

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Important food no 3:\u00a0 Sillt\u00e5rta (a savoury herring cake made of\u00a0\u00a0rye bread, eggs, herring, creme fraiche and dill) and egg halves with caviar and\/or mayo:<\/p>\n

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Important food no 4: Meatballs,\u00a0prinskorv (tiny sausages, literaly means prince sausages)\u00a0and potatoes<\/p>\n

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Important food no 5:\u00a0 Herring in all shapes and varieties, such as\u00a0onion, mustard and garlic. And decorated eggs of course!<\/p>\n

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(please note the nice big p\u00e5skris in the background, that’s more like the way it should be…)<\/em><\/p>\n

Important food no 6: Janssons Frestelse (Jansson’s Temptation) – a potato gratin with anchovies and don’t ask me who Jansson is and why we eat his or her temptation, I have no clue! Does anyone know?<\/p>\n

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Important drink no 1:\u00a0 Snaps (shots of Aquavit or other herbal spirits)<\/p>\n

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(Apart from snaps, P\u00e5skmust is a must! You know, <\/em>the root beer-drink <\/em><\/a>that we also drink at Christmas? But it was sadly nowhere to be found on IKEA this Easter)<\/em><\/p>\n

There we go! The key ingredients to a perfect Swedish Easter (or Christmas or Midsummer…) Smorgasbord. Of course, this varies depending on family traditions and where in the country you are, but I think it’s safe to say that at least five of the seven above where consumed by almost everyone who celebrated a Swedish Easter the last couple of days.<\/p>\n

Did you? What was on your smorgasbord?<\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Swedes are not the most adventurous people.\u00a0 That might explain why we eat the same thing on Christmas, Easter and Midsummer – with some minor adjustments depending on the season. Or, do we simply just love our herring (sill), salmon and meatballs?\u00a0 It is probably just as simple as that, and to be perfectly honest…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":24,"featured_media":677,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3,3079],"tags":[3167,8112,3168,8115,8113,8116,8114,8117],"class_list":["post-670","post","type-post","status-publish","has-post-thumbnail","hentry","category-culture","category-swedish-language","tag-easter","tag-easter-food","tag-easter-traditions","tag-gravadlax","tag-herring","tag-meatballs","tag-salmon","tag-smorgasbord"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/posts\/670","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/comments?post=670"}],"version-history":[{"count":2,"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/posts\/670\/revisions"}],"predecessor-version":[{"id":679,"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/posts\/670\/revisions\/679"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/media\/677"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/media?parent=670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/categories?post=670"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/swedish\/wp-json\/wp\/v2\/tags?post=670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}