Tag archives for christmas

The Best Dish of the Year

It’s been a long week of celebration and good food; too much good food. On  Christmas Eve we indulged in the traditional Swedish meal of Julbord (literally, Christmas table) and a few days later I knocked up a traditional English Christmas lunch of roast turkey, roast potatoes, sausages in bacon, gravy, bread and cranberry sauces, roasted veggies and a brandy-flamed Christmas pudding to finish. Read more » >>

Swedish Christmas Ham: not just for Christmas

The Christmas buffet is a staple of pretty much every household here in Sweden on Christmas Eve. The family gathers round and eats endless amounts of salmon, marinated herring, potatoes, meatballs, sausage, roasted ribs…you name it; returning to the buffet time after time. Read more » >>

Christmas Traditions and Child Labour: a joyous seasonal mix

Today was (is) Lucia day in Sweden. It’s a major event for everyone, but particularly for people with children. Essentially it is a re-working of a pagan winter festival to let in a little good light to the evil darkness of winter. In its modern form, it’s a time to beckon in the Christmas season, hear your children sing and watch them line up in white nightdresses with candles on their heads. Read more » >>

Cold salad with lutefisk and beans

Photo: Jakob Fridholm/imagebank.sweden.se


Cold salad with lutefisk and beans with a browned butter vinaigrette

Lutefisk is a traditional dish in Sweden, usually served at Christmas time. It is made from aged stockfish (air-dried whitefish) or dried/salted whitefish and lye (lut).
  • 1kg (2 lbs) lutefisk, boiled
  • 1 kg (2 lbs) fava beans, stringed
  • 700g (1½ lbs) green peas, cut lengthwise
  • 700g (1½ lbs) snow peas, cut a little on the slant.
  • Vinaigrette:
  • ½kg (1 lb) butter
  • 2 tablespoons white wine vinegar
  • salt
  • allspice

  1. Brown the butter. Mix in vinegar, salt and allspice. Mix with beans and fish.
  2. Serve: Slice some red onion onions thinly and marinate them in 1-2-3 brine with some whole white and black pepper corns and bay leaves.
  3. Arrange as shown.

Great recipe for leftover lutefisk from the Christmas table. If you can´t find or like lutefisk you can use cod instead.

Christmas ham

Photo: Per-Erik Berglund/imagebank.sweden.se


Christmas ham

Christmas ham – The ham is as its name implies a special feature on the Christmas table. It is traditionally either boiled or owen baked and then breaded and grilled lightly. In some homes it is tradition to use the broth from the making of the ham for dipping wort bread in it is called “dopp i grytan”.
  • 1 salted ham, 2-3 kg (4,5-6,5 lbs) or a ready-cooked one
  • Mustard coating:
  • 2 egg yolks
  • 4 tablespoons Swedish sweet mustard
  • 2 slices of fresh white bread
  • ½-1 dl (1/4-1/2 cup) dried breadcrumbs

  1. Set the oven to 175°C/350°F. Wrap the ham in aluminium foil and place it in an oven-proof dish. Bake till the inner temperature reaches 68°C/155°F.
  2. Save the pan juice for “dopp i grytan”.
  3. A precooked ham can be grilled immediately.
  4. Grilling: Raise the oven temperature to 225°C/440°F. Mix the egg yolks and mustard together.
  5. Run the bread in the food processer after removing the crusts. Add the bread to the mustard mixture. Spread this on the ham and sift the dried breadcrumbs ocer it.
  6. Grill the ham in the middle of the oven for 10-15 minutes, turning it from time to time for even grilling. Watch the time, so nothing gets burned.

God jul!