Smörgåsbord: The Ultimate Guide to Sweden’s Celebrated Buffet

Sweden’s smörgåsbord is more than just a feast—it’s a cultural ritual that celebrates community, balance and the changing seasons. The word itself is a combination of smörgås (open‑faced sandwich) and bord (table). In practice, the term refers to an abundant buffet of hot and cold dishes where guests help themselves at leisure. This guide explores the history and meaning of smörgåsbord, offers practical instructions on assembling one, highlights regional and seasonal variations and shares fun facts about this quintessential Swedish tradition.

History and Meaning: From Aquavit Table to Smörgåsbord

• Origins in the 14th century – The smörgåsbord began in the upper‑class homes of 14th‑century Sweden as a small spread of bread, butter and cheese that was offered before mealtime. Over time the spread grew to include meats and fish.
• Evolution into a meal – By the early 18th century the tradition of the brännvinsbord (aquavit table) saw people returning from work or hunting to nibble on cheeses, pickles and meats while enjoying shots of aquavit. This pre‑dinner snack eventually became the main event.
• 1912 Stockholm Olympics – At the 1912 Olympic Games in Stockholm the smörgåsbord officially became a full meal rather than an appetizer. Restaurants showcased a variety of hot and cold dishes, paving the way for the modern buffet.
• 1939 New York World’s Fair – The term “smorgasbord” first gained international recognition at the 1939 World’s Fair in New York when the Swedish Pavilion’s “Three Crowns Restaurant” served an elaborate buffet. Clever marketing popularised the word outside Scandinavia.
• Meaning of the word – Smörgås is composed of smör (butter) and gås. Gås originally meant goose but also referred to the small butter lumps that floated to the surface of cream during churning; these lumps resembled geese and were spread on bread, so smörgås came to mean “buttered bread”. Thus a smörgåsbord literally means a “buttered bread table.”

Why and When Smörgåsbords Are Served

A smörgåsbord is not an everyday meal—it’s a celebration. According to Sweden’s tourism board, Easter tables are “laid smorgasbord‑style, brimming with egg dishes, lamb, herring and salmon”. Christmas Eve (Julbord) features Christmas ham, meatballs, gravlax and pickled herring, while Midsummer feasts focus on cold foods like pickled herring, new potatoes and cheese pies. Families also serve smörgåsbords at weddings, birthdays and graduation parties. The slow, multi‑course format encourages guests to relax for several hours, enjoying conversation and lagom—the Swedish value of moderation.

Fun Facts and Trivia

• Not just goose – Although the word contains gås (goose), it doesn’t refer to poultry; it stems from butter lumps resembling geese.
• Aquavit tradition – A shot of aquavit or snaps often accompanies the first course. Participants sing drinking songs before downing the shot; rookies who hit the aquavit hard too early rarely make it to dessert.
• Order matters – Traditional etiquette dictates that guests make at least four passes: herring and cold fish first, followed by cold meats and pâtés, then hot dishes like meatballs and Jansson’s temptation, and finally cheeses and salads.
• Julmust vs. Påskmust – An alcohol‑free spiced soda called julmust is essential on the Christmas table. The same drink appears at Easter as påskmust.
• Seasonal singing – At Midsummer, guests wear flower crowns and may sing folk songs around the table; after several rounds of aquavit, even shy participants join in.

Building Your Own Smörgåsbord

Creating a smörgåsbord at home can be a rewarding project, whether for a holiday, a summer picnic or a special family dinner. Follow the steps below to design an authentic Swedish buffet.

1. Plan the Occasion and Theme

1. Choose the celebration – Decide whether you’re hosting a Julbord for Christmas, an Easter smorgasbord, a Midsummer lunch or a general celebration. Each occasion has its own seasonal dishes (see the next section for details).
2. Estimate the guest count – Smörgåsbords are meant to feed many, but you can scale down for smaller gatherings.
3. Set the atmosphere – Use table linens, candles and seasonal decorations. For a Julbord, incorporate red and white accents; for Easter, use yellow napkins and twigs adorned with feathers and painted eggs; for Midsummer, decorate with greenery and flowers.

2. Curate the Courses

A traditional smörgåsbord contains both cold and hot dishes, arranged so that diners progress from light to hearty fare. Use the following categories to guide your selection:

Cold Fish and Seafood

• Pickled herring – Offer several varieties such as onion, mustard, curry or spiced herring. Pickled herring appears at Easter, Midsummer and Christmas.
• Gravlax – Cured salmon with dill and mustard sauce. Serve thin slices with rye bread.
• Smoked salmon or mackerel – Provide a platter of smoked fish alongside lemon wedges and dill.
• Shrimp or prawn salad – Known as skagenröra, this creamy seafood salad adds richness.

Cold Cuts and Cheeses

• Roast beef, ham and liver pâté – Traditional cold meats accompany crispbread and butter. Include cold smoked ham for Christmas or leftover Easter lamb.
• Swedish cheeses – Offer Västerbotten, Prästost, Havarti or blue cheese. Provide a cheese slicer.

Hot Dishes

• Swedish meatballs (köttbullar) – Essential at any smörgåsbord. Offer lingonberry jam on the side.
• Jansson’s Temptation – A gratin of potatoes, onions, sprats and cream, served warm. It’s a must at Christmas and Easter.
• Prinskorv – Small cocktail sausages common at Christmas.
• Västerbotten cheese pie or quiche – Light quiches or pies are ideal for Midsummer.
• Roast lamb or ham – Lamb is typical at Easter; ham (julskinka) is the centerpiece of the Julbord.

Breads, Salads and Accompaniments

• Rye bread and crispbread – Crispbread (knäckebröd) with butter is always present. Offer soft rye bread and baguette as well.
• Potatoes – Boiled new potatoes with dill for Midsummer or roasted potatoes for winter.
• Beetroot salad and pickles – Classic beetroot salad (rödbetssallad) and pickled cucumbers accompany cold meats.
• Condiments – Provide mustard, dill‑mustard sauce, mayonnaise, Danish remoulade and horseradish.

Desserts and Sweets

• Rice pudding – Ris à la Malta with orange slices and an almond hidden inside is a Christmas tradition. Whoever finds the almond is said to marry next.
• Cinnamon buns and saffron buns – Kanelbullar and lussekatter add a sweet touch.
• Fruit tarts or berry cakes – Strawberry cake is popular at Midsummer.

3. Organise the Table and Flow

The smörgåsbord is laid out buffet‑style so guests can serve themselves. Arrange dishes in the order they should be eaten:

1. Start with herring and cold fish – Place several bowls of herring at one end with aquavit and beer; provide small plates for this course.
2. Cold meats and cheeses – Next, arrange platters of cold cuts and cheeses with baskets of bread and butter.
3. Hot dishes – Follow with chafing dishes or ovenproof platters of meatballs, sausages, casseroles and quiches. Keep them warm.
4. Cheese course – Offer a separate cheese board with grapes and crackers.
5. Desserts and coffee – Finish with sweet treats and coffee or tea.

Provide plenty of small plates so diners can return multiple times. Traditional etiquette suggests taking small portions and pacing yourself.

4. Offer Beverages

• Beer and aquavit – Beer is the traditional drink with smörgåsbord, and shots of aquavit are served with herrings. Sing snapsvisor (drinking songs) before each shot.
• Wine or cider – White wine pairs well with fish and cheeses, but mixing too many different drinks can catch up with novices.
• Non‑alcoholic options – Provide mineral water, julmust or påskmust and fruit juice. These are essential for guests who don’t drink.

Smörgåsbords for Different Occasions

Julbord – The Christmas Smörgåsbord

The Julbord is the biggest smörgåsbord of the year and usually takes place on Christmas Eve. The word translates to “Christmas table”, and its centrepiece is a boiled and breaded julskinka (Christmas ham). Other classics include Swedish meatballs, gravlax, prinskorv sausages, beetroot salad and multiple types of pickled herring. Jansson’s temptation joined the table in the 1940s and remains a must‑have. Modern julbords feature plant‑based meatballs and ham alternatives. Sweet endings consist of rice pudding, knäck (butterscotch toffee), ischoklad (chocolate confections) and cookies, all washed down with dark seasonal beers, snaps and julmust.

Easter Smörgåsbord

Easter marks the arrival of spring, and Swedish tables are decorated with yellow napkins and bouquets of birch twigs adorned with feathers. The buffet is loaded with egg dishes, lamb, pickled herring and salmon. Gubbröra—a Swedish egg salad with anchovies—is a classic, and vegan variations replace egg with mushrooms and potatoes. Jansson’s temptation and gravlax make appearances, while lamb roasts reflect ancient biblical traditions. Don’t forget påskmust, the Easter version of julmust.

Midsummer Smörgåsbord

Midsummer, celebrated near the summer solstice, is all about cold dishes and fresh produce. After dancing around the maypole, Swedes settle down to a smörgåsbord featuring pickled herring, new potatoes with dill, crispbread, cheese pie and an abundance of strawberries. Herring is the star: it comes in mustard, onion or wasabi sauce and even forms part of a herring cake. Cheese pies such as västerbottenpaj are made with the limited‑edition Västerbotten cheese. Fresh strawberries and cream provide a light dessert, and the festivities often continue with barbecue and bonfires into the night.

Birthdays, Weddings and Summer Buffets

Outside the major holidays, smörgåsbords appear at family gatherings, weddings and even company lunches. The arrangement follows the same pattern—herring, cold cuts, hot dishes, cheese and dessert—but the dishes reflect the season and the host’s preferences. In summer, salads, fresh vegetables and grilled fish replace heavier casseroles. At weddings, gravlax and shrimp salads may dominate the cold table, while roast pork or lamb anchor the hot course. Celebratory cakes replace rice pudding, and sparkling wine might stand in for aquavit.

Tips for a Successful Smörgåsbord

• Take your time – The most important rule is to enjoy the experience slowly; smörgåsbords can last for hours. Eat small portions, pace yourself and converse with guests.
• Follow the order – Start with herring and finish with dessert; mixing courses or piling everything on one plate is frowned upon.
• Make your own open sandwiches – There are no pre‑made sandwiches on the table; guests butter their bread and add toppings as they go.
• Seasonal flexibility – Adapt your smörgåsbord to the time of year: light salads and berries in summer, hearty casseroles and warm breads in winter.
• Provide vegetarian or vegan options – Modern smörgåsbords often include plant‑based meatballs, lentil pâtés and vegan gubbröra to accommodate all guests.

Conclusion

The Swedish smörgåsbord is a living tradition that blends history, community and culinary pleasure. From its humble origins as a few pieces of buttered bread to its elaborate presence at holiday feasts and special occasions, the smörgåsbord showcases the diversity of Swedish cuisine and the joy of sharing food. By following the guidance above—planning your courses, respecting the order of dishes and embracing seasonal ingredients—you can recreate an authentic smörgåsbord at home. Whether you’re celebrating Christmas with a julbord, welcoming spring with an Easter spread or dancing through Midsummer with herring and strawberries, the smörgåsbord invites everyone to the table.