Author(s): Signe Johansen
Traditionally served whenever family and friends get together, smorgasbords are a celebration of food and gatherings. They have always featured crispbreads (kna¨ckebro¨d), which in Sweden are eaten like bread. This collection of simple recipes reflects the modern, more informal approach to smorgasbords so as well as classics, such as skagen (prawn salad) and citrus and spice cured gravadlax, it includes dishes such as fried chanterelles on toasted sourdough, barbecued zesty cod burgers and orange and ginger waffles with rhubarb compote. For spring, there are ideas for an Easter celebration and a bonfire party, for summer a midsummer gathering and crayfish party. Autumn has a feast supper and foraged dinner and Winter a Christmas drinks and New Year's brunch. The emphasis always is on selecting quality, seasonal ingredients to share and enjoy with friends and family.