Smorgasbord

Method

Arrange the smorgasbord on a large table or several platters, organising items into sections: cold fish dishes including gravlax, smoked salmon and herring preparations in the first section; warm meat dishes such as Swedish meatballs and Janssons frestelse in heated serving dishes; cheeses sliced and arranged neatly alongside bread, butter and condiments in a separate area. Place boiled eggs halved on a platter with fresh salads including beetroot and cucumber preparations; add garnishes of capers and sliced radishes for colour and freshness. Provide small plates, napkins and serving utensils for each dish, ensuring guests can easily sample multiple items. Serve with traditional Swedish accompaniments such as soured cream, mustard and aquavit or beer, following the traditional custom of starting with fish, moving to meat, then finishing with cheese and bread.