Smörgåsbord is a type of Scandinavian meal, originating in Sweden, served buffet-style with multiple hot and cold dishes of various foods on a table. Smörgåsbord became internationally known at the 1939 New York World's Fair when it was offered at the Swedish Pavilion "Three Crowns Restaurant". In Sweden, a mixture of pork and beef is usually prepared, whereas Danes prefer pork and veal. In Norway, there's more regional variation, but beef is popular. In Sweden, meatballs are small – and in Norway, they're big. ... Across Scandinavia, meatballs are usually served with potatoes, either boiled or mashed.

1. SCANDIVANIAN
SMORGASBORD
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BY : G.BHAVANI
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2. SCANDIVANIAN SMORGASBORD
• From pickled beets to anchovies, it's much more than a buffet
• At the 1939 World’s Fair in New York City, American audiences at the Three
Crowns restaurant, inside the Swedish pavilion, got their first taste of the
pickled, eggy, dill-laden dishes of a smörgåsbord.
• The spread is based on a tradition that dates back as far as the 12th century
in the Nordic nation, but for the fair’s visitors, it was the birth of what we in
the United States have come to know as the all-you-can-eat buffet.

3. • But what exactly is a smörgåsbord? While the American version isn’t
typically equated with gourmet fare (and we tend to use the word to
refer to any large quantity of food), the Swedish feast is a much classier
affair, reserved for holidays and special events.
• "It’s definitely not served all the time," says Fred Bexell, general
manager and head chef at Al Johnson’s Swedish Restaurant in Door
County, Wisconsin. "The holidays – Christmas and Midsummer – are
really the only time you have smörgåsbord in Sweden."

4. • A smörgåsbord, on the other hand, consists of very specific dishes laid out
in a very specific order.
• "First are the crackers or knäckebröd, and maybe some greens, like an
appetizer," says Bexell. Those are joined by beet salad, deviled eggs and the
fishes: smoked salmon, whitefish, and senaps sill, citron och dill sill and
inlagd sill – mustard herring, lemon and dill herring and pickled herring.
• The second course features cold cuts like roast beef and pork and liver pate.
Experienced smörgåsbord eaters then head up a third time, filling their plates
with köttbullar, or Swedish meatballs, tiny sausages called prinskorv and
Janssons Frestelse, otherwise known as "Jansson’s Temptation," a casserole
of scalloped potatoes with anchovies.

5. • Finally, the dessert course: rice pudding, three-layer cake, sweet rolls
and cardamom bread. It’s all washed down with Glögg, a mulled,
spiced, hot wine. And the whole experience is occasionally punctuated
by a rousing drinking song, shouts of "SKOL!" and shots of Aquavit,
a liquor distilled from potatoes that carries the heady, herbaceous
flavors of caraway, cardamom, anise and fennel, plus a serious bite.

6. POPULAR DISHES FROM
SCANDIVANIAN CUISINE

7. SEMLA
• "A bun flavored with
cardamom and filled with
almond and whipped cream.
You can only get it during fast
before Easter. Traditionally only
served on Tuesdays which why
it's also called 'Fatty Tuesday
bun'. If you're hardcore you eat
it in a bowl with hot milk".

8. KROPPKAKOR
• "Kroppkakor means 'body
cookies', which is really
strange. It's potato
dumplings filled with cured
pork, onions and allspice.
Served with clarified butter
and lingonberries. The
lingonberries keep
occurring".

9. VEAR IN DIL
• "The veal is cooked until
super tender in a sweet
and sour creamy sauce
with a lot of dill. This is
also a must try. Sometimes
made with lamb and
sometimes with horse
radish instead of dill".

10. CRISPY WAFFLES
WITH CLOUDBERRIES
AND WHIPPED CREAM
• "Cloudberries are a
delicacy in Sweden. A
taste of its own and a
must if you've never
had them. Also good
warm with vanilla ice
cream".

11. CRAYFISH WITH
BEER AND DIL
LEAVES
• "In August there are crayfish
parties in Sweden that
involve drinking a lot of
schnapps and beer but most
importantly eating crayfish
that are cooked in beer,
sugar, salt and dill flowers.
Super delicious!!!"

12. GRAVLAX
• "Gravlax basically means
'grave salmon'. It's cured
with salt and sugar and
served raw in slices with
sweet mustard sauce or
creamed potatoes with dill.
A few thin slices are
enough and the special
'grav' curing makes it really
good".

13. SMORREBROD
• "Traditional Danish
small dishes served on a
special rye bread. Top
the bread with things
that go well together like
liver patė, bacon and
deep fried onions".

14. RAGGMUNK
• "Swedish potato pancakes
served with slices of cured
pork belly and lingonberries.
Lovely combination of salty,
sweet and sour. You can also
get the same pork with
creamed onion or brown
beans. All very good".

15. CARDAMOM
ROLLS
• "Like cinnamon rolls but
made with a lot of
cardamom, which is used a
lot in Swedish pastry".

16. KALOPS
• "A Swedish take on boeuf
bourguignon. Beef cooked
with carrots and allspice.
Served with pickled
beetroots".

17. PORK SHANK
• "Served with with
root mash (swedes
and carrots) and
mustard".

18. KALDOLMAR
• "A traditional version of
the Turkish dolmades.
Minced meat rolled in
cabbage and seared in
butter and malty syrup.
Also served with
lingonberries. There's also
'kålpudding' which is the
same ingredients made like
a lasagna".

19. SOUVAS
• "Smoked reindeer
meat. A salty and
savory tradition in
the north of the
Nordic countries".