Janssons Frestelse submitted by Karin Konrad
Janssons Frestelse (Temptation) is a creamy potato and fish gratin. What makes the dish special is the ansjovis which are sprat filets cured in a spiced brine. They are different from Mediterranean anchovies. It is a classic dish traditionally served in Sweden at big parties such as weddings and major birthday celebrations as a late-night meal before guests leave. Today you will find it being included in a typical Swedish Smörgåsbord. Link to the whole story of Janssons Frestelse
Kroppkakor (Body Cakes) submitted by Irene Roberts and her cousin Janet Taylor
Kroppkakor (translated “Body Cakes”) are potato dumplings traditionally common in Southern regions of Sweden. Öland, Småland, Gotland, and Blekinge. The dumplings are typically filled with pork and onion, although there are many varieties, other fillings include bacon and mushrooms. Very popular are Kroppkakor from Öland using grated raw potatoes mixed with some boiled potatoes and yellow onions and bacon. Link to the story and recipe of Kroppkakor.
Köttbullar (Swedish Meatballs) submitted by Fred Sommers
Köttbullar are made with a mix of ground pork and beef, eggs, breadcrumbs or potato, and a little bit of milk together with spices salt, pepper and most important, allspice. The most common way to serve is with mashed potatoes, cream sauce, and lingonberries or lingonberry jam. Link to the story and recipe of Köttbullar.
Smörgåstårta (Sandwich Cake) Submitted by Carol Gustafson
Smörgåstårta is normally made up of several layers of white or light rye bread with creamy fillings in between. The fillings and toppings may vary, however most common are egg and mayonnaise as the base, and shrimp, smoked salmon, ham, cheese, as the fillings, and decorated on top with fresh dill. Smörgåstårta is served cold and cut like a dessert cake and is a common dish in Sweden at spring and summer festivities. Often it is served with beer and aquavit. Link to the story and recipe of Smörgåstårta
Smörrebröd (Open Face Sandwich) submitted by Liza Ekstrand
Smørrebrød is the Danish name for an Open Face Sandwoch, originally called Smör och Bröd “butter and bread, is a traditional open-faced sandwich part of Scandinavian cuisine that consists of a piece of buttered rye bread (rågbröd) a dense, dark brown bread topped with commercial or homemade cold cuts pieces of meat or fish, cheese or spreads, and garnishes. Link to the story and recipe of Smörrebröd
Hårt bröd, (Knäckebröd) with eggs and kaviar submitted by Jan Ehrengren
Knäckebröd, hårt bröd (hard bread) or crispbread is a flat and dry type of cracker containing mostly rye flour. Knäckebröd is lightweight and keep fresh for a very long time due to their lack of water. It is considered a staple food and was for a long time considered a poor man’s diet. Kaviar’s main ingredient is cod roe that is lightly smoked and seasoned with sugar and salt, then mixed into a paste with potato starch, tomato paste and vegetable oil. Link to the story and recipe of Knäckebröd with Eggs and Kaviar
Swedish Pancakes submitted by Karin Konrad
Pannkakor Swedish pancakes are flat cakes, often thin and round, prepared from a starch based batter that contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan with oil or butter. They are served with lingonberry or strawberry jam, and sometimes with whipped cream. Link to the story and recipe of Pannkakor Swedish Pancakes
Swedish Rice Pudding submitted by Janet Taylor
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. Variants are used for either desserts or dinners. Rice pudding is common dish in many countries. Link to Janet’s Swedish Rice Pudding
Swedish American Historical Society of Wisconsin 