Köttbullar (Swedish meatballs)
Sweden's most internationally famous dish thanks to IKEA (which sells ~1 billion köttbullar/year in its in-store restaurants). Minced beef mixed with minced pork (~50/50), onion, breadcrumbs soaked in milk, egg yolk, salt-pepper-allspice (the signature spice), shaped into 2-3 cm diameter balls, pan-fried, served with brown sauce (cooking juices + cream + beef stock), mashed potatoes, lingonberry jam (lingonsylt) and pickled cucumber (pressgurka). Traditional recipe dating from the 18th century (imported from Turkey by King Charles XII after his Ottoman exile 1709-1714).
Wikipedia ↗Surströmming (fermented herring, olfactory alarm)
The « stinkiest food in the world » per several scientific studies (Japanese 2002 study measuring olfactory intensity on the Alabaster scale: surströmming 8,070 Au, kimchi 1,380 Au, Époisses cheese 1,220 Au — surströmming is nearly 6× stronger). Small Baltic herrings salted then fermented in hermetic tin cans for 6 months at 18°C. Fermentation produces hydrogen sulphide (rotten egg), butyrate (vomit), propionate (rancid sweat) and acetic acid. Cans BULGE under gas pressure — they are BANNED by some airlines (Air France, British Airways, etc.) because they can explode in the cabin. Traditionally eaten outdoors on the 3rd Thursday of August (surströmmingspremiär) with almond potatoes, tunnbröd (flatbread), red onion, sour cream and... a lot of aquavit or strong beer.
Wikipedia ↗Inlagd sill (pickled herring)
Baltic herring pickled in various sauces (vinegar + sugar + spices): traditional inlagd sill (vinegar-onion-dill-allspice), senapsill (mustard-dill-sour cream), löksill (onion), glasmästarsill (« glazier's herring », with carrots-leeks-peppercorns), matjessill (Swedish style, sweet-sugary-spiced). Absolute pillar of the smörgåsbord and Midsommar (summer solstice, unofficial national holiday). Served with boiled almond potatoes (färskpotatis), sour cream, chopped chives, knäckebröd (Swedish crispbread) and shots of aquavit downed in one while singing traditional « snapsvisor ».
Wikipedia ↗Smörgåsbord (Swedish buffet)
Invented in Sweden in the 16th century for the wealthy classes (the word « smörgåsbord » appeared in the 19th century, globalised by the 1939 New York World's Fair where Sweden presented its national buffet). Meal in several successive rounds served in a strict, codified order: 1st round « herring » (all inlagd sill variants + bread + aquavit), 2nd round « cold fish » (gravlax salmon, smoked herring, smoked eel), 3rd round « cold cuts » (Christmas ham, liver pâté, sausage, cheeses), 4th round « hot dishes » (Janssons frestelse — potato-anchovy-cream gratin — köttbullar, prinskorv sausages), 5th round « desserts » (princesstårta, red-fruit ice creams). Practised on grand occasions: Christmas (julbord), Easter (påskbord), Midsommar.
Wikipedia ↗Kanelbullar (cinnamon buns, national day 4 Oct)
Small brioche rolled in a spiral flavoured with cinnamon, cardamom (signature spice), pearl sugar crumbled on top — the absolute emblem of Swedish pastry. Recipe invented in the 1920s (commercial origin after WWI when sugar and cinnamon became accessible again). Eaten as mandatory accompaniment of the fika (coffee break at 10am or 3pm). 4 October is KANELBULLENS DAG (« Cinnamon Bun Day »), official gastronomic celebration established in 1999 by the Hembakningsrådet (Home Baking Council) — that day, bakeries sell on average 4× more kanelbullar than a normal day, and schools distribute them free to children. Best bakery in Stockholm: Vete-Katten (since 1928, preserved 1920s tea salon).
Wikipedia ↗Prinsesstårta (Princess Cake)
Sponge cake dome filled with pastry cream, raspberry jam and whipped cream, entirely covered with a thin layer of characteristic PASTEL GREEN marzipan (green symbolises good luck), decorated with a pink marzipan rose on top. Invented in the 1930s by Jenny Åkerström, cookery teacher of the 3 Swedish princesses Margaretha, Märtha and Astrid (daughters of Prince Carl, Duke of Västergötland) — the cake was initially called « grön tårta » (green cake) and was renamed Prinsesstårta in the 1940s. Today it's the most consumed birthday cake in Sweden (total consumption ~500,000 prinsesstårta/year). Traditionally served with black coffee.
Wikipedia ↗Glögg (Christmas mulled wine)
Swedish spiced hot red wine — Scandinavian equivalent of English mulled wine or German Glühwein, but with aquavit ADDED to boost the alcohol degree (Swedes joke: « if you don't fall off the stool, it's not real glögg »). Full-bodied red wine + aquavit + brown sugar + cinnamon stick + cloves + cardamom + orange zest + raisins + flaked almonds, simmered on low heat 1h without boiling. Served very hot in cups with a spoon to scoop the almonds and raisins at the bottom. Central drink of the Julmarknad (Christmas market) from 1 to 23 December — everywhere in Sweden from Stockholm (Skansen, Gamla Stan) to Lund (Mårtenstorget), Sigtuna (Sweden's oldest town, founded 980).
Wikipedia ↗