The Swedish smörgåsbord: how to build one at home

A smörgåsbord is the Swedish buffet table. The tradition is to eat it in rounds, with a clean plate each time, so flavours stay distinct.

Round 1: herring

Start with herring in different marinades, boiled new potatoes, crème fraîche, chives and crispbread. See the herring table guide.

Round 2: other cold fish

Gravlax with mustard-dill sauce, cold-smoked salmon, shrimps and skagenröra.

Round 3: cold cuts and salads

Sliced cold meats, pâté, pickles and salads, with bread and Swedish butter.

Round 4: warm dishes

Meatballs, a fish gratin or fish cakes, and falukorv with potatoes. More in Swedish home cooking.

Round 5: cheese and dessert

Swedish cheeses such as Västerbotten with crispbread, followed by something sweet and coffee. See Swedish cheeses.

Tips

• Prepare cold dishes a day ahead and serve straight from the fridge.
• Count about 100–150 g of fish in total per guest across the cold rounds; see how much per person.
• Drinks: what to drink with Swedish seafood.

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

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