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Dec 1, 2010 10:41 AM

Smorgasbord - recipes and ideas

I'm trying to come up with a menu for a fairly authentic menu for a smorgasbord - ideas, recipes, websites, etc... are all welcomed!!

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  1. Ok, so how about just some great Scandinavian hd's -
    I've got -
    gravlax, herring, deviled eggs, meatballs, shirmp in cream sauce in pastries, new potatoes, chicken liver pate.... pickled beets, cucumbers - anything else interesting?

    1 Reply
    1. re: harryharry

      Thin pumpernickel bread with goat cheese, lox and fresh dill would def. be on my plate
      Berry jam and gingerbread. Have a wonderful smorgasbord!

    2. Aquavit! Rye bread or crackers. Goat's milk aged cheese. Sour cream with brown sugar on berries.

      1. May I also suggest mockwavit. Adds a little fun. You can use it to make your gravlax! They show crackers with the gravlax, but I like those dark cocktail breads or some homemade rye. You can also serve pickled herring. if you are having a crowd, Costco makes a jar of really pretty good herring. Some with onions (YUM) and some with creme. You should also consider something involving potatoes. I would steer clear of fermented fish unless you intend to invite old Swedes. You might hunt around for some fun Scandinavian cheese. Maybe something with caraway. If nothing else some havarti or jarlesberg. And how about this: That would be so nice. You can find pictures of them on the internet.

        Enjoy your party.

        1. Good smörgåsbord info here:

          For a potato dish, I would heartily endorse Jansson's Temptation:

          We have a smörgåsboard every Christmas and generally also include a baked ham (sometimes cured; sometimes fresh and stuffed with prunes) and potato sausage with lingonberry sauce. A roe spread is a nice addition - you can buy tubes of it at, say, IKEA, but it can be a little strong for some; I usually mix fresh roe with some very finely minced onion and some sour cream.

          Getting very hungry now...


          8 Replies
          1. re: cayjohan

            The first link isn't working, would you mind reposting? Thanks

            1. re: harryharry

              Hmmm...try this: in the first paragraph of the Jansson's Temptation recipe page there is a link to the smörgåsboard discussion that does work.

              1. re: cayjohan

                Cay, where are you getting your Swedish Anchovy fillets? Do you have a brand you like?

                1. re: Sal Vanilla

                  You know, I could probably get the Swedish anchovies in my area if I wanted to, but honestly I use the widely available types and just soak them in milk for a bit. (Largely because the Frugal Gourmet told me to, way-back-when...) It's the flavor we're used to. Not a long soak...about the time it takes to deal with the potato prep. I'm probably too cheap to make this dish any more of a production than it is, frankly, so run-of-the-mill supermarket tinned anchovies typically work fine. Although now I'm thinking forward to Christmas and wondering if I should...

                  1. re: Sal Vanilla

                    Here's a mail order link from a local Scandinavian market:

                    1. re: Sal Vanilla

                      u can get them at ikea, at the food market. i think its a pink can, u need 1 big can 125 g or 2 small 55 g. and its really easy to make but u have to cut the potatoes in sticks, kinda like small french fries. and i think u need more cream then what that recipe says.. and u got to have breadcrumbs on the top, and a bit of butter so u got that crunchy top.

                2. re: cayjohan

                  I have never had Jansson's Temptation, have wanted to make it, then this recipe says that Swedish anchovies are nothing like what we know as anchovies. In fact, they are sardines in a brine with cinnamon and other weird things. There is no chance that I will find these in México, so will I like the dish with good old Spanish anchovies?

                  1. re: MazDee

                    I say: go with what's available. We've always done it with milk-soaked regular tinned anchovies, and that's mostly what I've tasted from my Scandinavian pals. It's delicious, either way! Go for it!

                3. Harry, I came across tis when perusing Good Eats this morning:
                  Gosh that came out long! I am afraid to edit it since I am not a computer person. Anyway, it looks like a good place to start for authentic and easy (for the meatballs and their condiments.

                  If you think of it, post abut how it went and what you served OK?