Classic Swedish You Must Try Out When You Visit Stockholm

Although it's less popular than some other destinations, Stockholm is indeed one of the most beautiful cities in the world. The Swedish capital, which stretches across 14 islands, is filled with beautiful landscape views and tourist attractions that will give you a feel of its beauty, history, and culture.

One of the most beautiful things about Stockholm is its food. Tasting these classic Swedish delicacies is more than just experiencing the wholesome and delicious flavors. Instead, it's about sharing and experiencing Swedish culture and history through your taste buds. In fact, visiting Stockholm without sampling its delicious cuisine is an incomplete experience.

So, after visiting the museums, old towns, spas, and gambling at local casinos in Stockholm, we have curated a list of the top five classic Swedish dishes you must try. But before we dive in, you can click here in your free time to enjoy the best online casino games.

Smörgåstårta (Sandwich Cake)

Since it carries the title "cake", one would think that the Smörgåstårta is nothing more than a conventional bread-like cake layered with creamy fillings. However, the sandwich cake is much more than just a cake. It comprises strategically arranged layers of vegetables, eggs, rolls of cheese, smoked meats, roast beef, and delicious salmon united by a cream cheese or yoghurt spread.

The Swedish Smörgåstårta is a work of art. The layers of vegetables, meat, and other fillings are not just included to provide the orgasmic taste they give. They are strategically arranged, considering the different arrays of colors, to achieve what would look like an artistically designed cake. At first glance, you would think it's a beautifully designed cake, but the array of savory garnishes greets your eyes upon a closer look.

Specially prepared Smörgåstårta is a popular way to impress guests at several Swedish gatherings. And it will surely impress you as well.

Toast Skagen

Toast Skagen is a simple Swedish appetizer made of toasted bread and a prawn salad called skagenröra. The prawn salad is usually made with prawns, mayonnaise, sour cream, dill, and Dijon mustard, which is optional. During the Swedish crab season that runs from July to October, the prawns can be substituted for crab or crab sticks.

The Toast Skagen has quite an interesting origin, which can be traced to Stockholm-based restaurateur and chef Tore Wretman. Wretman was said to have developed this dish while participating in Denmark's "Skagen runt" sailing competition. Wretman and his crew were confident of winning the race. However, the wind suddenly disappeared during the race, and so did their chances of winning. Therefore, to lift the crew's spirit, Wretman decided to make the Toast Kagen. Today, the dish is available across various restaurants in Sweden, and it's also popular in Denmark, where it is known as Skagenssalat.

Swedish Palt

The Palt is a classic northern Swedish delicacy. It is also known as the Swedish special potato dumpling. This dish is prepared with three main ingredients: the palt filling, the palt dough, and the lemon ginger beet jam, which is optional.

To make this dish, raw potatoes are mashed or shredded and mixed with flour to make a dough. The dough is then shaped into a ball around the pork filling made from a diced and salted pork belly. This pork-wrapped dough is boiled in salt water for 40-60 minutes. It can then be served with jam or a generous pat of butter and a glass of cold milk on the side.

There are different variations of this dish. The most notable variant is the kroppkakor, which is slightly different from the traditional palt in that it is made from pre-boiled potatoes. The pre-boiled nature of the potatoes gives the kroppkakor a darker color than the palt.

Gravad Lax

Gravad lax is a historic Swedish cuisine of dill-cured salmon served with mustard sauce. This dish dates back to the 14th century when fishermen would salt their salmon and bury it in the sand above the high tide line for fermentation, hence its other name, grave salmon.

Today, the salmon is no longer buried in the sand for fermentation. Instead, it is soaked inside a dry marinade of salt, sugar, and dill, where it is left to cure for twelve hours. In some cases, the curing period may last for a few days. The salmon may also be smoked after the curing process.

The Gravad lax curing process is the major aspect of its preparation. It is what gives the salmon its unique flavor. After curing, the salt, sugar, and dill mixture inside which it was soaked can be heated into a thicker and drier mixture. It is usually used in Scandinavian cooking as part of a sauce.

Kalops

Kalops is a Swedish beef stew prepared with beef, onion, carrots, white peppercorns, pimento (allspice), bay leaf, and other spices. It typically consists of small pieces of meat and a flavorful stew. However, it is essential to note that the allspice is what gives the stew its unique flavor.

Kalops have been a popular dish in Sweden for over 200 years, originating in the early 1800s. Many people believe that the dish must have been influenced by English cuisine because its name was derived from the English word" "collops", which means pieces of meat. However, the oldest references to the dish recipe are from Swedish cookbooks.

Traditionally, Kalops are served with potatoes and red pickled beets, but it can also be eaten ordinarily. It is available across different restaurants in Stockholm, including the Knut Upplandsgatan, Restaurant Pelikan, Stockholms gästabud, Restaurang Skeppsbron, etc.

Conclusion

Food is one of the best ways to experience Swedish culture. The cuisines are a delightful blend of flavors, textures, and traditions that reflect the country's rich culinary heritage. When next you visit Stockholm, be sure to sample one or more of the top classic Swedish dishes above for a delightful experience.