Suède

Köttbullar

Small meatballs in cream sauce with lingonberry jam and pressed cucumber.

Gravlax

Salmon cured in salt, sugar and dill, sliced thin with mustard sauce.

Surströmming

Fermented Baltic herring opened outdoors and eaten in thin bread with onion.

Räkmacka

An open sandwich buried under peeled prawns, egg and mayonnaise.

Smörgåsbord

A buffet eaten in strict order: herring, then cold fish, then cold cuts, then hot.

Janssons frestelse

Potato gratin with cream and sprats, baked for Christmas and disliked by no one.

Pytt i panna

Diced leftovers fried with onion and topped with beetroot and a fried egg.

Raggmunk

Grated potato pancakes fried in butter with fried pork and lingonberry.

Ärtsoppa

Yellow pea soup with pork, eaten on Thursdays with punsch and pancakes after.

Falukorv

A mild thick sausage sliced and fried, the childhood weekday dinner.

Kanelbullar

Cardamom-scented cinnamon buns with pearl sugar, central to the fika ritual.

Semla

Cardamom bun filled with almond paste and cream, sold only before Lent.

Prinsesstårta

Sponge, cream and jam under a dome of green marzipan with a pink rose.

Knäckebröd

Rye crispbread with a hole in the middle, once hung on poles to store.

Västerbottensost

Hard, crystalline cheese from one dairy only, baked into the crayfish-party pie.

Kräftor

Dill-boiled crayfish eaten cold in August under paper hats, with snaps and songs.

Lingonsylt

Tart red berry jam stirred raw with sugar, served beside almost any meat.

Salt lakrits

Salmiak liquorice, sharp and saline, sold as sweets and as vodka.

Snaps

Spiced spirit drunk cold from small glasses, each round preceded by a song.

Filmjölk

Soured milk poured over cereal at breakfast, tarter and thinner than yoghurt.