Smörgåsbord

Smörgåsbord is a type of Scandinavian meal served buffet-style with multiple hot and cold dishes of various foods on a table. The term is derived from the Swedish words "smörgås" meaning sandwich and "bord" meaning table. It is typically a celebratory meal and guests can help themselves from a range of dishes laid out for their choice.

History

The concept of Smörgåsbord became internationally known at the 1939 New York World's Fair when it was offered at the Swedish Pavilion's "Three Crowns Restaurant". However, the tradition of Smörgåsbord in Sweden dates back to the 14th century when it was served as an appetizer before a main meal.

Components

A traditional Smörgåsbord consists of both hot and cold dishes. Bread, butter, and cheese are usually part of the spread. The most important dish is the herring, which is served in many forms such as pickled or marinated. Other typical hot dishes would be meatballs, spare ribs, pork sausages, or a baked dish called Janssons frestelse that includes potatoes, onions, and pickled sprats. Cold dishes include various types of salads, pickles, and jellies.

Variations

Smörgåsbord is also common in other Nordic countries such as Finland, Denmark, and Norway. However, the dishes and their arrangement can vary significantly among these countries. In Denmark, for example, the term "Det Kolde Bord" is used, and the spread includes a variety of fish, meats, and breads.

See also

• Buffet
• Tapas
• Meze
• Zakuski
• Antipasto

References

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