Classic Swedish cooking

Setting the dinner table for us at Hedvigsfors Manor.

When we first moved to Stockholm, salmon was served at every dinner party we went to. I was not a big fan of salmon, so I came to dread those dinners. But over the years, I’ve grown to like and even enjoy Swedish salmon. Just another of the ways I’ve been Swede-ified, I suppose. While I was in the countryside the last few days, I had one fantastic Swedish dining experience after the other. And it probably goes without saying that I had salmon. And naturally, det smakade väldigt bra – it tasted very good.  Here’s a peek at some of the classic Swedish cooking I got to sample.

Salmon served with carrots and spring onions, as well as the most amazing mushrooms.

Before the salmon, we had fresh asparagus with Hollandaise sauce and ham.

Dessert was a cloudberry sorbet. These golden yellow berries grow in northern Sweden.

On the second night, reindeer was served in both roast and sausage form, together with an almond potato puree.

The starter was smoked cod, poached quail egg, asparagus and ramson aioli.

And for our final meal: classic Swedish meatballs were made from elk and served with lingonberries, cucumber and new potatoes.

Tagged as: reindeer, Swedish meatballs, Swedish salmon