Inspired by fellow writer and native gal Anna Brones’ recent Swedish Autumn blog post and long gone summer days, thought I’d share a few foodie shots of some of my favorite typical Swedish fare.
I love making these homemade smörgåsar (“sandwiches”) topped with anything and everything; from boiled eggs and shrimp to fish roe and black caviar (the cheap kind).
Here’s a close up shot. The ingredients – a mixture of salty, creamy, and doughy- all work wondrously well together.
A dish I could literally eat every single day…gravad lax (cured, not smoked which makes it very different from lox in taste) with almond or dill potatoes and gravlaxsås. The taste really is indescribable. It needs to be tried.
A tomato-based seafood stew on a cool, rainy day?….Toppen!
Pancakes with lingonberry and grädde (cream)… doubles as dessert (or breakfast, lunch, and dinner).
My mom digging into the quintessential kanelbullar – cinnamon buns.
Another major player at fika tables – a sugary pistachio bun called pistagelängd
My mother-in-law’s blackberry topped sugary butter cake-like scones.
And the mother of all fish – the pungently unpleasant fermented herring called surströmming. Notice the white spots of rot on the little piece of fish dangling off the right edge of the crispy bread.
So there you have it, an explanation for the recent summer weight…