Julbord in Stockholm

The Julbord in its full glory

Back in the day, not so long ago, pretty much all Swedes were simple country folk who slaughtered their pig at Christmas. And so, even now, most Swedish Christmas food is pretty pork-centric. The piece de resistance on the Christmas table (yes, a smörgåsbord, if the term must be used but ‘julbord’ is actually more appropriate here) is a big ham.

Fishy delights

This is accompanied by a spice-packed rye bread, hard bread, sausages, meatballs, ribs, potatoes, red cabbage, terrines, Janssons Temptation (a potato and anchovy gratin), roe with sour cream and red onions, herring in many different forms (mostly pickled in things like mustard, sour cream, fresh herbs, and less conventional concoctions with oriental flavours like soy), a herring salad, prawns, salmon and a sort of filled almond-pastry case called an ‘almond mussel’ with cream and berries for pudding. I think that’s all I can remember. This is all washed down with copious amounts of beer and snaps or a sort of shandy called ‘mumma.’ And glögg, Swedish mulled wine to start with. Pretty intense, basically!

To Finish

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