50+ Flavorful Easter Traditional Swedish Recipes to Celebrate

Easter in Sweden is a time of tradition, family gatherings, and, of course, incredible food.

Swedish Easter meals are filled with an array of vibrant dishes that bring together the best of Swedish culinary heritage.

From savory delights like Swedish meatballs and herring to sweet treats like kardemummabullar (cardamom buns) and påskbröd (Easter bread), there is no shortage of delicious dishes to try.

Whether you’re hosting an Easter feast or simply exploring Swedish holiday food, our collection of 50+ traditional Swedish Easter recipes will help you embrace this festive season with authentic flavors.

In Sweden, Easter meals are often shared with loved ones and marked by vibrant colors and rich flavors.

Many dishes are passed down through generations, each with its own place in Swedish Easter traditions.

From hearty main courses to refreshing salads and indulgent desserts, these recipes will transport you to the heart of Sweden, where the spirit of Easter is celebrated through food.

Whether you’re new to Swedish cuisine or a seasoned chef, these recipes are sure to inspire your next holiday feast.

50+ Flavorful Easter Traditional Swedish Recipes to Celebrate

Swedish Easter food offers a beautiful balance of flavors, textures, and colors, making the holiday celebration both memorable and delicious.

From the tangy mustard herring to the comforting Easter ham and indulgent pastries, every dish tells a story of tradition, family, and Swedish culinary pride.

With over 50 recipes to choose from, you can mix and match dishes to create the perfect Easter spread for your family and friends.

These recipes not only celebrate the flavors of Sweden but also the joy of sharing a meal with those you love.

So gather your ingredients, roll up your sleeves, and get ready to bring the heart of Swedish Easter traditions to your home with these 50+ must-try recipes!

Swedish Janssons Frestelse (Jansson’s Temptation)

Janssons Frestelse is a beloved Swedish casserole traditionally served during Easter celebrations. It’s made with a creamy combination of potatoes, onions, anchovies (or anchovy paste), and breadcrumbs, creating a rich and flavorful dish that has become a staple of Swedish holiday meals.

Ingredients:

• 1 kg (2.2 lbs) potatoes, peeled and thinly sliced
• 1 large onion, finely chopped
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 500 ml (2 cups) heavy cream
• 150 ml (1/2 cup) milk
• 1 small jar of Swedish anchovies or anchovy paste (about 100-150 g)
• Salt and pepper to taste
• 50 g (1/4 cup) breadcrumbs
• Fresh parsley for garnish (optional)

Directions:

1. Preheat the oven to 200°C (400°F).
2. In a saucepan, melt butter over medium heat. Add the onions and sauté until soft and translucent, about 5 minutes.
3. Add the flour to the onions and stir to form a roux. Slowly whisk in the heavy cream and milk, and cook until the sauce thickens, about 5 minutes. Season with salt and pepper.
4. Drain the anchovies, reserving some of the brine for flavor, and cut them into smaller pieces.
5. In a large ovenproof dish, layer the potatoes, sautéed onions, and anchovies in alternating layers.
6. Pour the creamy sauce over the layers and top with breadcrumbs.
7. Bake for 45-50 minutes or until the potatoes are tender and the top is golden brown.
8. Garnish with parsley before serving.

Janssons Frestelse is a comforting and hearty dish that combines creamy textures with the distinct, salty flavor of anchovies. It’s a dish that invites everyone to gather around the table, savoring its rich flavors. While the anchovies can be quite strong for some, they contribute to the dish’s signature depth and complexity. It’s best enjoyed as part of a Swedish Easter smorgasbord, paired with other traditional dishes.

Swedish Egg & Shrimp Salad (Räksallad)

Swedish egg and shrimp salad, or “räksallad,” is a light, refreshing dish often served on Easter and other festive occasions. With a mix of boiled eggs, fresh shrimp, and crisp vegetables, it’s dressed in a tangy, creamy sauce that balances the flavors beautifully. This dish can be served as an appetizer, on bread or in a sandwich, or simply as a side dish to other main courses.

Ingredients:

• 6 hard-boiled eggs, chopped
• 300 g (10 oz) cooked shrimp, peeled
• 1 small cucumber, diced
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh dill for garnish

Directions:

1. In a large mixing bowl, combine the chopped hard-boiled eggs, cooked shrimp, and diced cucumber.
2. In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
3. Pour the dressing over the egg and shrimp mixture and gently toss to combine, ensuring everything is evenly coated.
4. Garnish with fresh dill before serving.

This Swedish egg and shrimp salad is a delightful dish that combines the smoothness of eggs with the sweet, delicate flavor of shrimp. The creamy dressing adds a rich contrast to the crisp cucumber, making each bite satisfying and fresh. It’s a wonderful addition to a Swedish Easter spread and can easily be made ahead of time, making it an ideal dish for busy celebrations.

Swedish Saffransbullar (Saffron Buns)

Saffransbullar are sweet, saffron-infused buns that are a favorite treat in Sweden, especially around Christmas and Easter. Their vibrant yellow color and rich, aromatic flavor make them a festive choice for any holiday table. These buns are typically shaped into simple spirals or twists and are often served with butter or enjoyed alongside a warm cup of tea.

Ingredients:

• 1 package (7 g) dry yeast
• 250 ml (1 cup) warm milk
• 100 g (1/2 cup) sugar
• 75 g (1/3 cup) butter, melted
• 1/2 tsp ground saffron
• 1/2 tsp salt
• 500 g (4 cups) all-purpose flour
• 1 egg (for brushing)

Directions:

1. In a small bowl, dissolve the saffron in a tablespoon of warm milk and set it aside.
2. In a large bowl, combine the yeast, remaining warm milk, sugar, melted butter, saffron, and salt. Stir to dissolve the yeast.
3. Gradually add the flour to the mixture, stirring until a soft dough forms. Knead the dough for about 10 minutes until smooth and elastic.
4. Cover the dough with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
6. Once the dough has risen, punch it down and divide it into small portions. Roll each portion into a rope and form it into a twist or spiral.
7. Place the buns on the prepared baking sheet, cover them, and let them rise for another 20-30 minutes.
8. Brush the buns with a beaten egg for a golden, shiny finish.
9. Bake for 8-10 minutes, or until golden brown.

Saffransbullar are the perfect combination of sweet and aromatic, with the distinctive flavor of saffron shining through in each soft, pillowy bite. The golden buns are as visually appealing as they are delicious, making them a perfect addition to any Easter celebration. These saffron buns are best enjoyed warm, with a dab of butter, and are sure to leave a lasting impression on anyone who tries them.

Swedish Easter Lamb (Lammstek)

Lammstek, or roasted lamb, is a traditional Easter dish in Sweden, symbolizing both the season of renewal and the holiday feast. This flavorful and tender roast is typically prepared with a combination of fresh herbs and garlic, creating a savory and aromatic experience. Often served with potatoes, vegetables, or rich gravy, it’s a must-have centerpiece at Swedish Easter tables.

Ingredients:

• 1.5 kg (3.3 lbs) boneless leg of lamb
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• Salt and black pepper to taste
• 1 cup white wine or vegetable broth
• 2 tbsp butter

Directions:

1. Preheat your oven to 180°C (350°F).
2. In a small bowl, mix together the minced garlic, rosemary, thyme, olive oil, Dijon mustard, salt, and pepper.
3. Rub the herb mixture all over the leg of lamb, making sure it’s evenly coated.
4. Place the lamb in a roasting pan and pour the white wine or vegetable broth into the bottom of the pan.
5. Roast the lamb for about 1.5-2 hours, or until the internal temperature reaches 60-65°C (140-150°F) for medium-rare, basting occasionally with the pan juices.
6. Once done, remove the lamb from the oven and let it rest for 10 minutes before slicing.
7. In the meantime, melt the butter in a small pan and pour over the sliced lamb before serving.

Roasted lamb, with its deep herbal flavors and tender texture, is a quintessential dish for Easter celebrations in Sweden. The herbs complement the rich flavor of the lamb, while the mustard adds a subtle tang. This dish makes a striking presentation and is perfect for a festive gathering, serving as the main course of the holiday feast. Paired with roasted vegetables or mashed potatoes, it’s a traditional and heartwarming way to celebrate the season.

Swedish Rhubarb Pie (Rabarberpaj)

Rabarberpaj is a quintessential Swedish dessert that’s especially popular during the spring and Easter season, as rhubarb comes into season around this time. The tartness of the rhubarb pairs perfectly with a sweet and buttery crust, creating a delightful balance of flavors. Often served with a dollop of whipped cream or vanilla sauce, this pie is a true taste of Swedish tradition.

Ingredients:

• 500 g (1 lb) fresh rhubarb, chopped into small pieces
• 150 g (3/4 cup) sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 200 g (1 1/2 cups) all-purpose flour
• 100 g (1/2 cup) butter, cold and cubed
• 50 g (1/4 cup) sugar
• 1 egg yolk
• 1 tbsp cold water

Directions:

1. Preheat the oven to 175°C (350°F).
2. In a bowl, mix the chopped rhubarb with sugar, cornstarch, and lemon juice. Set aside to let the mixture release some juices while preparing the crust.
3. For the crust, combine the flour, butter, and sugar in a food processor and pulse until the mixture resembles breadcrumbs.
4. Add the egg yolk and cold water, and pulse until the dough just comes together.
5. Turn the dough out onto a lightly floured surface and knead briefly. Roll the dough into a circle to fit a pie dish (about 24 cm or 9 inches in diameter).
6. Press the dough into the pie dish, trimming any excess, and then pour the rhubarb filling into the crust.
7. Bake for 35-40 minutes, or until the crust is golden and the rhubarb filling is bubbling.
8. Let the pie cool slightly before serving. Serve with whipped cream or vanilla sauce.

Rhubarb pie is the perfect blend of tart and sweet, with the crispness of the buttery crust complementing the tangy filling. The rhubarb, with its natural tartness, is offset by the sugar, creating a balanced and refreshing dessert. This Swedish classic is perfect for celebrating the arrival of spring and Easter, bringing a taste of the season’s bounty to the table. It’s a wonderful way to end any festive meal.

Swedish Easter Salmon (Gravad Lax)

Gravad lax is a Swedish-style cured salmon, a staple of Swedish Easter feasts. This dish involves marinating the salmon in a mixture of sugar, salt, and dill, resulting in a silky, flavorful cured fish that pairs wonderfully with mustard sauce and crisp bread. It’s often served as part of a smorgasbord, where its delicate flavors shine alongside other traditional Swedish dishes.

Ingredients:

• 1 kg (2.2 lbs) fresh salmon fillet, skin on
• 100 g (1/2 cup) coarse sea salt
• 100 g (1/2 cup) sugar
• 2 tbsp black peppercorns, crushed
• 1 bunch fresh dill, chopped
• 2 tbsp cognac or vodka (optional)

For the mustard sauce:

• 2 tbsp Dijon mustard
• 2 tbsp sugar
• 2 tbsp white wine vinegar
• 1/2 cup vegetable oil
• Salt and pepper to taste

Directions:

1. Mix the salt, sugar, crushed peppercorns, and chopped dill in a small bowl. Optionally, add the cognac or vodka to the mixture for an extra depth of flavor.
2. Place the salmon fillet on a large piece of plastic wrap, skin side down. Rub the mixture evenly over the flesh of the salmon.
3. Wrap the salmon tightly in the plastic wrap and place it in a shallow dish. Place a heavy object on top (like a small pan) to weigh it down slightly.
4. Refrigerate for 48-72 hours, turning the fish every 12 hours to ensure even curing.
5. To make the mustard sauce, whisk together the mustard, sugar, vinegar, oil, salt, and pepper until smooth.
6. Once the salmon has cured, remove it from the plastic wrap, and slice it thinly on the bias, discarding the skin.
7. Serve the gravad lax with the mustard sauce, rye bread, or crispbread.

Gravad lax is a simple yet impressive dish that exudes traditional Swedish flavors. The salt, sugar, and dill cure the salmon, giving it a tender texture and bright, fresh taste. It’s a perfect starter or side dish for any Easter meal, offering a savory contrast to the richness of other dishes. When paired with the tangy mustard sauce, it becomes an unforgettable part of the holiday feast.

Swedish Easter Bread (Påskbröd)

Påskbröd, or Easter bread, is a traditional Swedish bread served during the Easter holiday. This rich, slightly sweet bread is flavored with cardamom and often adorned with raisins or dried fruits, making it a perfect accompaniment to the holiday feast. Its soft texture and subtly spiced flavor make it a comforting treat to enjoy alongside other Swedish Easter dishes.

Ingredients:

• 25 g (1 packet) fresh yeast
• 300 ml (1 1/4 cups) warm milk
• 100 g (1/2 cup) butter, melted
• 100 g (1/2 cup) sugar
• 1/2 tsp ground cardamom
• 1 tsp salt
• 600 g (4 1/2 cups) all-purpose flour
• 1 egg (for brushing)
• 100 g (1/2 cup) raisins or dried fruits (optional)

Directions:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the melted butter, sugar, cardamom, and salt.
3. Add the yeast mixture to the butter mixture, and gradually stir in the flour to form a soft dough.
4. Knead the dough for about 10 minutes until it becomes smooth and elastic. If you’re adding raisins or dried fruits, fold them in during the last few minutes of kneading.
5. Cover the dough with a clean towel and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
6. Preheat the oven to 200°C (400°F). Punch down the dough and shape it into a round loaf or divide it into smaller buns. Place them on a baking sheet lined with parchment paper.
7. Let the dough rise for another 15-20 minutes, then brush the top with a beaten egg for a golden, shiny finish.
8. Bake for 20-25 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
9. Let the bread cool slightly before slicing and serving.

Påskbröd is a deliciously sweet and aromatic bread that captures the essence of Swedish Easter traditions. The cardamom adds a warm, comforting flavor, while the raisins or dried fruits lend a touch of sweetness. This bread pairs beautifully with butter and jam or can be enjoyed as a side dish with the rich flavors of Easter lamb or gravad lax. It’s a wonderful way to bring a traditional Swedish touch to any Easter table.

Swedish Easter Meatballs (Köttbullar)

Swedish meatballs, or “köttbullar,” are a beloved dish that’s enjoyed year-round in Sweden, but they also have a place on the Easter table. These savory meatballs are typically made from a mix of ground beef and pork, seasoned with spices, and served with lingonberry sauce and creamy mashed potatoes. Their simplicity and rich flavor make them a perfect dish for Easter gatherings.

Ingredients:

• 500 g (1 lb) ground beef
• 500 g (1 lb) ground pork
• 1 small onion, finely chopped
• 1/2 cup breadcrumbs
• 1/2 cup milk
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground allspice
• 1 tbsp butter (for frying)
• Lingonberry sauce for serving
• Mashed potatoes for serving

Directions:

1. In a small bowl, soak the breadcrumbs in milk for 10 minutes until softened.
2. In a large mixing bowl, combine the ground beef, ground pork, chopped onion, soaked breadcrumbs, egg, salt, pepper, and allspice. Mix everything together until well combined.
3. Wet your hands slightly and shape the mixture into small meatballs, about the size of a golf ball.
4. Heat the butter in a large skillet over medium heat. Fry the meatballs in batches, turning them occasionally, until they are browned on all sides and cooked through, about 8-10 minutes per batch.
5. Remove the meatballs from the skillet and drain on a paper towel.
6. Serve the meatballs with lingonberry sauce and mashed potatoes.

Swedish meatballs are a comforting and flavorful dish that’s perfect for any holiday meal, including Easter. Their savory, spiced taste pairs wonderfully with the sweetness of lingonberry sauce, creating a perfect balance. The creamy mashed potatoes add richness, making the dish even more satisfying. This dish embodies the warmth and simplicity of Swedish home-cooking and is a must-serve at any festive gathering.

Swedish Carrot Salad (Morotsallad)

Morotsallad, or Swedish carrot salad, is a simple yet flavorful side dish often featured during Easter meals. Made with shredded carrots, a tangy dressing, and fresh herbs, it adds a refreshing contrast to the heavier dishes typically served at Swedish Easter feasts. This salad is light, healthy, and vibrant, making it an ideal accompaniment to meat dishes like lamb or ham.

Ingredients:

• 4 large carrots, peeled and grated
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 1/2 tsp sugar
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Directions:

1. Peel and grate the carrots into thin strips using a box grater or food processor.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, sugar, salt, and pepper until smooth.
3. Pour the dressing over the grated carrots and toss to combine, making sure the carrots are well coated.
4. Garnish with fresh parsley or dill before serving.

Morotsallad is a crisp and colorful dish that’s a refreshing addition to any Easter meal. The grated carrots are crunchy and slightly sweet, while the tangy mustard-based dressing gives the salad a zesty kick. The parsley or dill garnish adds a burst of fresh flavor and color. This light, nutritious salad balances the richness of other dishes like lamb and meatballs, making it an ideal complement to a Swedish Easter spread.

Swedish Easter Ham (Påskham)

Swedish Easter ham, or “påskham,” is a centerpiece dish often served during Swedish Easter celebrations. This flavorful, oven-roasted ham is traditionally glazed with mustard and brown sugar, creating a sweet and savory crust. The ham is slow-cooked to tender perfection, and it pairs wonderfully with a variety of side dishes like potato salad, pickled herring, and bread.

Ingredients:

• 1.5 kg (3.3 lbs) bone-in ham (pre-cooked or uncooked)
• 2 tbsp Dijon mustard
• 2 tbsp whole grain mustard
• 3 tbsp brown sugar
• 1 tbsp white wine vinegar
• 1/2 tsp ground cloves
• 1/2 tsp black pepper
• 1 tbsp butter

Directions:

1. Preheat the oven to 175°C (350°F).
2. If the ham has skin, score it in a diamond pattern. Rub the ham with a little butter and season with black pepper.
3. Mix the Dijon mustard, whole grain mustard, brown sugar, white wine vinegar, ground cloves, and a pinch of salt in a small bowl.
4. Brush the mustard glaze generously over the ham, making sure it’s evenly coated.
5. Place the ham in a roasting pan, and bake for 1.5 to 2 hours, basting every 30 minutes with the glaze.
6. Once the ham is golden and the internal temperature reaches 65°C (150°F), remove it from the oven and let it rest for 15-20 minutes before slicing.
7. Serve the ham with your favorite sides, such as potato salad or pickled vegetables.

The Swedish Easter ham is a deliciously savory yet slightly sweet dish that brings comfort and tradition to the holiday table. The mustard and sugar glaze forms a beautiful caramelized crust, while the ham itself remains tender and juicy. This dish is a highlight of the Easter feast, offering a rich, satisfying flavor that pairs perfectly with other Swedish holiday favorites.

Swedish Easter Pastry (Kardemummabullar)

Kardemummabullar, or Swedish cardamom buns, are a delightful and aromatic pastry often enjoyed during the Easter season. With their soft, fluffy texture and warm cardamom flavor, these buns are perfect for a festive brunch or as a sweet treat to accompany coffee or tea. Their distinct flavor and slight sweetness make them a holiday favorite in Sweden.

Ingredients:

• 25 g (1 packet) fresh yeast
• 300 ml (1 1/4 cups) warm milk
• 100 g (1/2 cup) sugar
• 100 g (1/2 cup) butter, softened
• 1 tsp ground cardamom
• 1/2 tsp salt
• 600 g (4 1/2 cups) all-purpose flour
• 1 egg (for brushing)
• Pearl sugar for garnish (optional)

Directions:

1. Dissolve the yeast in warm milk in a small bowl and let it sit for about 10 minutes, or until frothy.
2. In a large mixing bowl, combine the sugar, butter, cardamom, and salt.
3. Add the yeast mixture to the butter mixture, and then gradually stir in the flour to form a dough.
4. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
5. Cover the dough with a clean towel and let it rise for about 1 hour, or until doubled in size.
6. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
7. Once the dough has risen, punch it down and divide it into small portions. Roll each portion into a rope and twist into a knot or coil shape.
8. Place the buns on the prepared baking sheet, brush with a beaten egg, and sprinkle with pearl sugar if desired.
9. Bake for 8-10 minutes, or until golden brown.
10. Let the buns cool slightly before serving.

Kardemummabullar is the perfect balance of sweet and aromatic. The fragrance of cardamom fills the air while baking, making these buns a comforting and festive treat. The soft, fluffy texture combined with the slight sweetness from the pearl sugar makes them a delightful addition to any Easter breakfast or coffee break. Their warmth and comforting flavor make them a traditional favorite in Sweden during the holiday season.

Swedish Potato Salad (Potatissallad)

Potatissallad is a staple side dish in Sweden, especially during Easter. The Swedish version of potato salad is typically made with boiled potatoes, a creamy dressing, and fresh herbs. It’s a simple, yet flavorful dish that complements other holiday foods like lamb, ham, or gravad lax. This version is lighter and fresher compared to some Western variations, making it perfect for spring celebrations.

Ingredients:

• 1 kg (2.2 lbs) small waxy potatoes
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 1 tbsp olive oil
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste

Directions:

1. Wash and boil the potatoes in salted water for 15-20 minutes, or until tender. Let them cool slightly, then peel and slice them into bite-sized pieces.
2. In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, white wine vinegar, and olive oil. Mix until smooth.
3. Gently fold the boiled potatoes into the dressing, making sure each piece is coated.
4. Season the salad with salt and pepper to taste and stir in the fresh dill.
5. Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.

Swedish potato salad is light, creamy, and herbaceous. The mix of sour cream and mayonnaise gives it a tangy richness, while the fresh dill adds a burst of herbal flavor. This dish is a great side for any Easter meal, as it pairs wonderfully with the rich flavors of lamb or ham. The texture of the waxy potatoes holds up well in the creamy dressing, ensuring a satisfying bite with every spoonful. It’s a classic addition to the Swedish Easter table and a refreshing complement to heavier dishes.

Swedish Easter Egg Soup (Äggsoppa)

Äggsoppa, or Swedish egg soup, is a comforting and simple dish often served as a light starter during Easter celebrations. It features eggs cooked gently in a flavorful broth, often with vegetables like carrots and leeks, creating a wholesome, warming dish. This soup is perfect for those who enjoy a light and nutritious beginning to their holiday meal.

Ingredients:

• 6 large eggs
• 1 liter (4 cups) vegetable or chicken broth
• 1 medium carrot, finely chopped
• 1 small leek, thinly sliced
• 1/2 tsp ground white pepper
• 1/2 tsp salt
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp butter

Directions:

1. In a medium saucepan, bring the broth to a simmer over medium heat. Add the chopped carrot and leek and cook for about 10 minutes, or until the vegetables are tender.
2. Crack the eggs into a bowl, then gently drop them into the simmering broth, one at a time. Allow the eggs to poach gently in the broth for about 5-6 minutes, until the whites are set, but the yolks remain runny.
3. Season the soup with salt and white pepper to taste.
4. Once the eggs are poached, carefully ladle the soup into bowls, making sure to serve an egg in each.
5. Garnish with fresh parsley and a small pat of butter in each bowl for added richness.

Äggsoppa is a delicate and nourishing soup, ideal for those looking for something light yet satisfying. The poached eggs, with their soft, creamy yolks, add richness to the broth, while the vegetables provide a subtle sweetness. This soup is a warm and comforting choice for Easter, especially when you’re looking for a light appetizer that doesn’t overshadow the main course. It’s simple, elegant, and a wonderful way to start the meal.

Swedish Mustard Herring (Senapssill)

Senapssill, or mustard herring, is a traditional Swedish dish served during Easter, especially as part of the smorgasbord. This dish features pickled herring marinated in a tangy mustard sauce, giving it a bold, flavorful profile that contrasts wonderfully with the rich main courses. It is often served alongside boiled potatoes, rye bread, and hard-boiled eggs.

Ingredients:

• 400 g (14 oz) pickled herring fillets, drained and chopped
• 3 tbsp Dijon mustard
• 3 tbsp sugar
• 2 tbsp white wine vinegar
• 1/4 cup vegetable oil
• 1/4 cup chopped fresh dill
• 1 small onion, finely chopped
• 1/2 tsp ground black pepper

Directions:

1. In a medium bowl, whisk together the Dijon mustard, sugar, white wine vinegar, and vegetable oil until smooth and well combined.
2. Add the chopped pickled herring fillets to the bowl and gently mix them into the mustard dressing.
3. Stir in the chopped onion, fresh dill, and black pepper. Adjust seasoning with salt if needed.
4. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld together.
5. Serve chilled, accompanied by rye bread or boiled potatoes.

Senapssill is a classic Swedish dish that adds a punch of flavor to the Easter table. The mustard sauce gives the herring a tangy, sweet, and slightly spicy kick, while the fresh dill and onion add layers of depth. This dish is a refreshing contrast to the heavier main courses like lamb or ham, and it’s a beloved part of the Swedish Easter smorgasbord. Whether served on rye bread or with potatoes, it’s a dish that’s sure to impress your guests with its bold flavors.

Swedish Easter Fruit Soup (Påskfruktsoppa)

Påskfruktsoppa, or Swedish Easter fruit soup, is a sweet and aromatic dish typically served as a dessert during Easter. Made with dried fruits like apricots, prunes, and raisins, this soup is flavored with spices like cinnamon and cloves, creating a fragrant, warming treat. Often enjoyed chilled or at room temperature, it’s a refreshing and wholesome end to an Easter meal.

Ingredients:

• 200 g (7 oz) dried apricots
• 150 g (5 oz) dried prunes
• 100 g (3.5 oz) raisins
• 1 cinnamon stick
• 2-3 whole cloves
• 1 tbsp sugar (optional)
• 1 liter (4 cups) water
• 1 tbsp fresh lemon juice
• 1/4 cup heavy cream (for serving, optional)

Directions:

1. In a large saucepan, combine the dried apricots, prunes, raisins, cinnamon stick, cloves, sugar (if using), and water.
2. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 20-30 minutes, until the dried fruits are tender and the flavors have melded together.
3. Remove the cinnamon stick and cloves, then stir in the lemon juice.
4. Let the soup cool to room temperature, or refrigerate it if you prefer it chilled.
5. Serve the fruit soup in bowls, with a dollop of heavy cream if desired.

Påskfruktsoppa is a sweet, comforting dessert that offers a lovely combination of dried fruits, spices, and a hint of citrus. It’s a great way to enjoy the natural sweetness of dried fruits and provides a refreshing contrast to the heavier meat dishes typically served at Easter. The addition of heavy cream adds a luxurious touch, making it a special and satisfying end to your Easter meal. Whether served warm or chilled, it’s a delightful way to celebrate the season.

Note: More recipes​ are coming soon!