Swedish side dishes for seafood: dill potatoes, cucumber salad and more

Good seafood needs very little next to it. These classic Swedish side dishes are quick to make and let the fish and shellfish stay the star.

Dill potatoes (dillpotatis)

Boil small new potatoes in salted water until tender, drain and toss with butter and plenty of chopped fresh dill. Perfect with gravlax, pan-fried fillets and fresh salmon.

Pressed cucumber (pressgurka)

Slice a cucumber very thinly and mix with a dressing of 2 dl water, 1 dl white vinegar essence (12%; if you only have mild 5–7% vinegar, use 2 dl vinegar and 1 dl water), 1 dl sugar and a pinch of salt. Press lightly, leave for an hour in the fridge and add parsley or dill. A fresh, sharp contrast to rich fish.

Bread and butter

Dark rye bread, knäckebröd and good Swedish butter go with a shellfish platter, a herring table or a bowl of shrimps. See how to plan a seafood platter.

Green salad with lemon

Crisp lettuce, a squeeze of lemon and a spoon of olive oil balance a creamy sauce such as hovmästarsås or aioli. See which sauce with which seafood.

Cheese pie

For a Swedish shellfish evening, add a Västerbotten cheese pie. Here is how to serve it.

Order by Monday 22:00 for delivery on Friday (CHF 29) or pickup in Zollikon or Morges. See delivery and the FAQ.

Allergens: fish, milk and gluten depending on the dish.