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EASTER

The must-have dishes for a Swedish Easter celebration

If you've spent Christmas or Midsummer in Sweden before, you'll probably recognise lots of the dishes at a Swedish Easter celebration. Here's our guide, as well as some vegetarian alternatives.

The must-have dishes for a Swedish Easter celebration
Eggs are an integral part of any Swedish Easter celebration. Photo Leif R Jansson/TT/Scanpix

A traditional Swedish Easter menu is very similar to a Christmas julbord, although slightly lighter, with a focus on eggs and fish rather than the winter season’s cabbage and kale dishes. Here’s our rundown of what you should expect, as well as how you can make it yourself.

Herring

The most important part of the Easter table for many Swedes is the pickled herring (sill). In many families, one particular member of the family will be tasked with preparing the herring for the Easter meal weeks in advance.

If you’re based in Sweden, you can buy herring in the supermarket, although most will say that homemade pickled herring is superior. Vegetarian or vegan pickled herring substitutes such as svill (made from mushrooms) and tofusill (made from tofu) are also commercially available.

If you are planning on making your own pickled herring for Easter, you have a few options. Either you can buy ready-salted herring fillets in the supermarket which can be pickled straight away, or you will have to buy fresh herring fillets which you salt yourself – the latter option can take up to two weeks so requires a bit of advance planning.

You can also make your own vegetarian options: try pickling aubergine, courgette or tofu. Most recipes will take at least two days, with the herring or alternative of choice needing to marinate overnight before serving, so get planning now if you want to have it on the table for Saturday.

Here are a selection of pickled herring recipes from John Duxbury’s Swedish Food website.

Salmon

Most Easter tables will feature at least two sorts of salmon, one is often a baked side of salmon. You’ll often see smoked salmon and gravad lax (literally “buried”, preserved in salt, sugar and often dill) alongside hovmästarsås, a mustard and dill sauce which is also served at Christmas.

If you don’t eat fish, you can make a vegetarian or vegan version of gravad lax from carrots. This is usually referred to as gravad morot. Here’s a recipe (in Swedish) from the book Vegansk husmanskost by Gustav Johansson. Again, it needs to be marinated overnight, so make sure to plan this in advance.

Scrambled egg with cod roe, truffle and dill served in eggshells. Photo: Jessica Gow/TT

Eggs

No Easter meal would be complete without eggs. The most usual form of eggs you’ll see is cold, hardboiled eggs sliced in half. Some people will also top these half-eggs with mayonnaise, prawns and cod roe, known as kaviar in Swedish. This is sold in small glass jars in the fridge section of the supermarket, and can be orange or black – not the same as Kalles kaviar!

To make these vegetarian, you can leave out the prawns and use a vegetarian version of kaviar made from seaweed. Look for tångkaviar, which may be in the fish section of the supermarket, or the vegetarian section, if your supermarket has one of these.

If you live outside Sweden, you may be able to source tångkaviar in the food market at your local Ikea.

For a vegan option, try sliced tofu topped with vegan mayonnaise (spiked with black salt, if you can get hold of it, which will give it an eggy flavour). Top with tångkaviar and a sprig of dill and you’re good to go.

Matjes-style herring served with crispbread, boiled new potatoes with dill, cheese and diced onions. Photo: Janerik Henriksson/TT

Boiled potatoes with dill

This is pretty self-explanatory. Boiled new potatoes with their skins on, served cold with dill.

Jansson’s temptation

Although more of a Christmas dish, some families also serve Jansson’s temptation, a creamy potato casserole baked in the oven, at Easter.

Jansson’s is made using Swedish ansjovis, known as sprats in English. Although it may be tempting, you should avoid substituting ansjovis with anchovies – the former are much milder and spiced, whereas the latter will be far too salty.

One option, which also has the benefit of being vegetarian, could be to use similar spices to create the same flavour you would gain from the ansjovis. Try simmering the cream used in your Jansson’s for a couple of minutes with a pinch of ground allspice, a pinch of ground cloves, a pinch of ground ginger, a pinch of white pepper and a few bay leaves instead.

Check out this Jansson’s temptation recipe from our archives.

Goat’s cheese filled lamb fillets with beans and tenderstem broccoli. Photo: Leif R Jansson/TT

Lamb

Roast lamb is also becoming more and more popular at Easter, usually as a roast joint of lamb or a rack of lamb.

This can be difficult to make a convincing vegetarian version of, but vegetarian meatballs or sausages could be a good substitute at your Easter buffet.

Easter egg

If there’s one thing you definitely shouldn’t forget at Easter, it’s the Easter eggs. Swedish Easter eggs are less chocolatey than in other countries. The eggs themselves are not edible – they are made of cardboard with Easter-themed designs – and are filled with sweets. 

These are easy to make vegetarian or vegan, just double-check that any sweets you include don’t contain animal-derived gelatin, and leave out the milk chocolate for any vegans.

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DISCOVER SWEDEN

The three tasty treats that make spring in Sweden a forager’s dream

Although parts of Sweden are still under snow at this time of year, spring is in full swing here in Skåne in the south of Sweden. Here are The Local's top tips for what you can forage in the great outdoors this season.

The three tasty treats that make spring in Sweden a forager's dream

You might already have your go-to svampställe where you forage mushrooms in autumn, but mushrooms aren’t the only thing you can forage in Sweden. The season for fruits and berries hasn’t quite started yet, but there is a wide range of produce on offer if you know where to look.

Obviously, all of these plants grow in the wild, meaning it’s a good idea to wash them thoroughly before you use them. You should also be respectful of nature and of other would-be foragers when you’re out foraging, and make sure not to take more than your fair share to ensure there’s enough for everyone.

As with all foraged foods, only pick and eat what you know. The plants in this guide do not look similar to any poisonous plants, but it’s always better to be safe than sorry – or ask someone who knows for help.

Additionally, avoid foraging plants close to the roadside or in other areas which could be more polluted. If you haven’t tried any of these plants before, start in small doses to make sure you don’t react negatively to them.

Wild garlic plants in a park in Alnarpsparken, Skåne. Photo: Johan Nilsson/TT

Wild garlic

These pungent green leaves are just starting to pop up in shady wooded areas, and may even hang around as late as June in some areas. Wild garlic or ramsons, known as ramslök in Swedish, smell strongly of garlic and have wide, flat, pointed leaves which grow low to the ground.

The whole plant is edible: leaves, flowers and the bulbs underground – although try not to harvest too many bulbs or the plants won’t grow back next year.

The leaves have a very strong garlic taste which gets weaker once cooked. Common recipes for wild garlic include pesto and herb butter or herbed oil, but it can generally be used instead of traditional garlic in most recipes. If you’re cooking wild garlic, add it to the dish at the last possible moment so it still retains some flavour.

You can also preserve the flower buds and seed capsules as wild garlic capers, known as ramslökskapris in Swedish, which will then keep for up to a year.

Stinging nettles. Wear gloves when harvesting these to protect yourself from their needles. Photo: Johan Nilsson/TT

Stinging nettles

Brännässlor or stinging nettles need to be cooked before eating to remove their sting, although blanching them for a couple of seconds in boiling water should do the trick. For the same reason, make sure you wear good gardening gloves when you pick them so you don’t get stung.

Nettles often grow in the same conditions as wild garlic – shady woodlands, and are often regarded as weeds.

The younger leaves are best – they can get stringy and tough as they get older.

A very traditional use for brännässlor in Sweden is nässelsoppa, a bright green soup made from blanched nettles, often topped with a boiled or poached egg.

Some Swedes may also remember eating stuvade nässlor with salmon around Easter, where the nettles are cooked with cream, butter and milk. If you can’t get hold of nettles, they can be replaced with spinach for a similar result.

You can also dry nettles and use them to make tea, or use blanched nettles to make nettle pesto.

Kirskål or ground elder, another popular foraged green for this time of year.
Photo: Jessica Gow/TT

Ground elder

Ground elder is known as kirskål in Swedish, and can be used much in the same way as spinach. It also grows in shady areas, and is an invasive species, meaning that you shouldn’t be too worried about foraging too much of it (you might even find some in your garden!).

It is quite common in parks and old gardens, but can also be found in wooded areas. The stems and older leaves can be bitter, so try to focus on foraging the tender, younger leaves.

Ground elder has been cultivated in Sweden since at least 500BC, and has been historically used as a medicinal herb and as a vegetable. This is one of the reasons it can be found in old gardens near Swedish castles or country homes, as it was grown for use in cooking.

Kirskål is available from March to September, although it is best eaten earlier in the season.

As mentioned, ground elder can replace spinach in many recipes – you could also use it for pesto, in a quiche or salad, or to make ground elder soup.

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