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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.
Julebord (Danish: julefrokost [ˈjuːləˌfʁɔɡ̊ʌsd], Norwegian: julebord or jolebord, Swedish: julbord) is a Scandinavian feast or banquet during the Christmas season where traditional Christmas food and alcoholic beverages are served. Originally, the julebord belonged to Christmas itself, i.e., the period from Christmas Day and onwards.
The Prinskorv is a popular component of the julbord [1] and the Swedish Christmas smörgåsbord, [2] along with ham, liver pate, potatoes, rice pudding, pickled beets, herring salad, various cheeses, bread, and different sweets. [3] According to the Swedish food chain Hemköp, the Prinskorv is also a midsummer favorite [4] of
Julbord Christmas dinner in Sweden. Julbord [62] - Christmas smorgasbord ("Christmas table"), a catch-all term for all the dishes served during Christmas Eve: Köttbullar – Swedish meatballs; Julskinka – Christmas ham; Dopp i grytan ("dipping in the kettle") – dipping bread slices in the ham broth after boiling the Christmas ham. [63]
The recipe is often mistranslated into English, with anchovies being substituted for sprats. This is because sprats ( Sprattus sprattus ) pickled in sugar, salt and spices have been known in Sweden as ansjovis since the middle of the 19th century, while true anchovies ( Engraulis encrasicolus ) are sold in Sweden as sardeller ( sardelles ).
The Swedish Julbord sometimes features decorated pig heads. The Swedish Christmas dinner or Julbord [ 33 ] often consists of five or more courses. The first three courses are a variety of fish, usually different types of pickled herring and salmon, smoked salmon, eaten with boiled potatoes or crisp bread and lutfisk .
Jellied veal (or veal brawn, Swedish: kalvsylta) [1] is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper. [2] It is eaten cold from the fridge, often with potatoes and pickled beetroot or sliced on crisp bread. It is a traditional dish for Christmas in Sweden. [3]
Internationally, the most renowned Swedish culinary tradition is the smörgåsbord and, at Christmas, the julbord, including well-known Swedish dishes such as gravlax and meatballs. In Sweden, traditionally, Thursday has been "soup day" because the maids had half the day off and soup was easy to prepare in advance.