Food of Sweden

Sweden’s famous small meatballs are typically served with creamy gravy, mashed potatoes, lingonberry jam and pickled cucumber. They are savoury, gently spiced and balanced by sweet-tart accompaniments.

Gravlax is salmon cured with salt, sugar and dill, then thinly sliced and served cold, often with mustard-dill sauce. It tastes silky, lightly sweet and herbal, with a clean salmon flavour.

This striking Swedish “sandwich cake” is made from layered bread with savoury fillings such as seafood, eggs or ham, then decorated like a cake. It is rich, creamy and festive rather than sweet.

Raggmunk are crisp Swedish potato pancakes, usually fried until golden and served with fried pork and lingonberries. They combine crunchy edges, tender potato and a sweet-salty contrast.

This traditional yellow pea soup is slow-cooked into a thick, hearty bowl often flavoured with pork and mustard. It is earthy, filling and strongly associated with old Swedish food traditions.

A semla is a cardamom bun filled with almond paste and whipped cream, traditionally eaten before Lent. It is soft, fragrant and indulgently creamy with a distinctive nutty sweetness.