📝 About This Recipe
Celebrate the longest day of the year with this vibrant spread that captures the essence of Swedish summer. This Smörgåsbord balances the briny snap of pickled herring and cold-water shrimp with the comforting warmth of buttery new potatoes and golden-seared meatballs. It is a communal feast designed for lingering under the golden hour, offering a tapestry of textures and flavors that define Scandinavian hospitality.
🥗 Ingredients
The Herring and Fish
- 2 jars Pickled Herring (one in clear onion brine, one in creamy mustard sauce)
- 300 grams Cold-Smoked Salmon (thinly sliced, premium quality)
- 500 grams Hand-peeled Shrimp (cold-water variety, shells removed)
The Hot Dishes
- 500 grams Ground Beef and Pork mix (50/50 blend for the meatballs)
- 1/2 cup Heavy Cream (for the meatballs and sauce)
- 1/4 cup Breadcrumbs (soaked in the cream for 10 minutes)
- 1 kg Small New Potatoes (scrubbed clean, skins left on)
- 1 large bunch Fresh Dill (divided for boiling potatoes and garnishing)
Accompaniments and Sides
- 200 grams Västerbottensost or Aged Cheddar (sliced or cubed)
- 1 cup Sour Cream (Gräddfil) (high fat content preferred)
- 1 small Red Onion (very finely diced)
- 1 box Crispbread (Knäckebröd) (assorted varieties)
- 1/2 cup Lingonberry Jam (for serving with meatballs)
👨🍳 Instructions
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1
Start by preparing the potatoes: Place the scrubbed new potatoes in a large pot of salted water with half of the fresh dill sprigs. Bring to a boil, then simmer for 15-20 minutes until tender when pierced with a fork.
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2
While potatoes cook, prepare the Swedish meatballs. In a large bowl, combine the soaked breadcrumbs, ground meat, one finely grated small onion, salt, and white pepper. Mix gently by hand until just combined.
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3
Roll the meat mixture into small, uniform balls, roughly 1 inch in diameter. You should have about 30-40 meatballs.
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4
Heat a large skillet over medium heat with a generous knob of butter. Fry the meatballs in batches, shaking the pan frequently to ensure they stay round and turn golden brown on all sides (about 8-10 minutes).
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5
Drain the potatoes and discard the boiled dill. Toss the hot potatoes with a bit of fresh butter and a handful of freshly chopped dill. Keep warm.
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6
Prepare the fish platter: Arrange the smoked salmon slices in a decorative ribbon pattern. Place the two types of pickled herring in small ceramic bowls.
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7
Mound the chilled shrimp in a bowl, garnishing with lemon wedges and a few sprigs of dill.
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8
Set up the 'condiment station' by placing the sour cream in a bowl, topped with the finely diced red onion and more chopped dill. This is essential for the herring and potatoes.
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9
Slice the cheese and arrange on a board alongside the crispbread and butter.
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10
Bring the warm meatballs and hot potatoes to the table last to ensure they are enjoyed at the correct temperature.
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11
Organize the table in the traditional order: Start with the herring and fish, move to the cold meats and salads, then the hot dishes, and finally the cheese.
💡 Chef's Tips
Always use fresh dill; dried dill cannot replicate the bright, grassy aroma essential for Midsummer. For the best meatballs, don't overwork the meat or they will become tough and rubbery. When peeling shrimp, do it while they are cold to keep the meat firm and snappy. If you can't find Swedish Västerbotten cheese, a sharp, crystalline aged white cheddar or Manchego is an excellent substitute. Serve the herring directly from the fridge; it is much better enjoyed chilled against the hot potatoes.
🍽️ Serving Suggestions
Pair with ice-cold Swedish Aquavit (snaps) flavored with caraway or dill. Serve with a crisp, dry Lager or a chilled Pilsner to cut through the richness of the fish. Elderflower cordial with sparkling water and lemon makes a perfect non-alcoholic refreshment. For dessert, follow this spread with fresh strawberries served simply with cold heavy cream.