Christmas day smörgåsbord

Christmas day smörgåsbord

By
Trine Hahnemann
Contains
15 recipes
Published by
Quadrille Publishing
ISBN
9781849491921
Photographer
Lars Ranek

Just like the rest of the western world, Scandinavians go to a lot of Christmas lunches throughout December with friends, family and colleagues. Restaurants serve endless variations of the smörgåsbord, both traditional spreads and versions with a modern twist.

There is an order to a smörgåsbord: you start with cured herring, move on to hot fish, then to cold fish dishes, if there are any. After that, you get a clean plate and attack the hot meats on offer. You finish with sweets or cheese. Foreigners can have a hard time figuring out the rules!

Many families share a meal like this on Christmas Day, though in our family we have it on 26 December with beer and aquavit. (On Christmas Day, we stay at home with the children, eat leftovers in our pyjamas, play with new toys and read new books! In many ways this is my favourite day, especially when my children were little and we’d build a Lego town.)

Featured Recipes in this Chapter

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