This very small Country of a Thousand Lakes in our minds is closely associated with Volvo cars, IKEA stores, the Nobel Prize… And also with the buffet – one of the best inventions of this reserved and hardworking nation.
The buffet, or “smörgåsbord”, which translates to “butter bread table”, first appeared in the 16th century, when Sweden’s parliament declared a war on poverty and required all catering establishments to put out bread and water on a special table for the poor. Over time, the buffet became more varied, and followers of strict traditions set out as many as five separate tables. The first was dedicated to the queen of Swedish cuisine – herring, the second was ruled by salmon, the third included various cold meat dishes, the fourth offered hot dishes, and the fifth provided access to desserts. According to “Voyage et Loisirs”, truly Swedish cuisine is distinguished by two things – exceptionally fresh fish and complementary accompaniments: condiments made from cranberries, cloudberries, and lingonberries.
The Worldwide Buffet
Today the concept of “buffet” evokes warm vacation memories, because we most often encounter it on holiday. But in every country, this table has its own characteristics, often having nothing in common with the original. Usually, along with national dishes, the buffet menu necessarily includes European cuisine – in the form understood by the chef of the hotel where you are staying.
Be prepared that in Muslim countries you will not be offered pork, but its absence will be compensated by an abundance of fish and poultry. And in Southeast Asia, various spices and sauces will help diversify the taste of the offered dishes. The Italian buffet will not be without a large amount of various pasta, while the Spanish one will feature different types of paella. The buffets of Greece and Bulgaria indulge in olives, cheeses, feta, and vegetables.
The variety of the menu also directly depends on the star rating of your holiday accommodation. In 4-5 star hotels, in addition to traditional sandwiches and salads, various hot dishes are always offered – for breakfast these could be pancakes, crepes, scrambled eggs or omelets, and for dinner, all kinds of meat steaks and seafood are grilled or barbecued.
When using a buffet, one should not forget to observe etiquette: it is not recommended to approach the displayed dishes with a dirty plate. If you realize you were too modest and clearly did not get enough from the initial portion, leave the used plate on the table where you were dining, and take a clean plate for your second helping.
A true Swedish buffet requires an abundance of various fish, mainly herring and salmon – it is with these that any meal in Sweden typically begins, only later moving on to meat dishes and, of course, desserts. At the buffet, all appetizers should be cut into small pieces so they can be eaten without using a knife.
To arrange a “Swedish cuisine day” at home, real Swedish products, now easily found in stores, will help – among them the queen of the menu: Alax canned herring and Abba Seafood seafood.
Sandwiches Swedish-Style
Take a French baguette with a crispy crust, carefully cut it into nice slices, and spread each piece with butter. Place a leaf of green lettuce on the bread, a thin slice of tomato, and on top – 1-2 pieces of tender pickled herring. Optionally, garnish with herbs. Minimum effort, maximum pleasure.
Stuffed Tomatoes
The most important thing for preparing this dish is to stock up on even, round, firm tomatoes. Then everything is very simple. Cut off the top of the tomato, scoop out the pulp with a spoon. Salt the inside of the resulting tomato pot and fill it with any filling of your choice: salad, grated cheese or feta, ready-made minced meat or chicken – the list of possibilities is truly endless. Or you can make a hot dish: pour a raw egg into the tomato container and bake the tomato in the oven.
Fish Pâté
For preparation you will need sprats, herring, smoked sprats, salted salmon or smoked sturgeon. Grind the fillet of the chosen fish through a meat grinder. Blend with mayonnaise, butter or sour cream, optionally add ketchup or mustard. Use the resulting mixture to garnish sandwiches, stuff boiled eggs, or fill tartlet shells made of shortcrust pastry.