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Swedish cuisine (Swedish: svenska köket) is the traditional food of Sweden. ... Sweden.se ‒ Swedish culinary classics ‒ recipes with history and originality;
Surströmming has been part of northern Swedish cuisine since at least the 16th century.. Fermented fish is a traditional staple in European cuisines. The oldest archeological findings of fish fermentation are 9,200 years old and originate from the south of today's Sweden.
Blodpalt is an old-fashioned Swedish dish still fairly common in northern Sweden and Finland. The dish's history goes back to a time when the households carefully made use of all parts of the animals to get enough food.
A special Swedish type of smörgåsbord is the julbord (literally "Yule/Christmas table"). The classic Swedish julbord is central to traditional Swedish cuisine. A traditional julbord is typically eaten buffet-style in five to seven courses (depending on local and family traditions). The first three courses are usually fish courses.
A semla, vastlakukkel, laskiaispulla, Swedish eclair, fastlagsbulle / fastelavnsbolle or vēja kūkas is a traditional sweet roll made in various forms in Sweden, [1] Finland, Estonia, Denmark, the Faroe Islands, Iceland, Norway, [2] and Latvia, associated with Lent and especially Shrove Tuesday in most countries, Shrove Monday in Denmark, parts of southern Sweden, Iceland and Faroe Islands or ...
العربية; Asturianu; Azərbaycanca; Беларуская; Беларуская (тарашкевіца) Български; Boarisch; Català; Чӑвашла
This list of historical cuisines lists cuisines from recent and ancient history by continent. Current cuisine is the subject of other articles. Current cuisine is the subject of other articles. Africa
Toast Skagen is a Swedish starter and food dish. It consists of pieces of toasted bread and a prawn salad called skagenröra, typically made with mayonnaise, sour cream and dill, sometimes dijon mustard, and garnished with roe. [1] [2] [3] Sometimes crab or crabsticks are substituted for prawns.