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A special Swedish type of smörgåsbord is the julbord (literally "Yule/Christmas table"). The classic Swedish julbord is central to traditional Swedish cuisine. A traditional julbord is typically eaten buffet-style in five to seven courses (depending on local and family traditions). The first three courses are usually fish courses.
Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...
Swedish cuisine (Swedish: svenska köket) is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden .
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Jellied veal (or veal brawn, Swedish: kalvsylta) [1] is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper. [2] It is eaten cold from the fridge, often with potatoes and pickled beetroot or sliced on crisp bread. It is a traditional dish for Christmas in Sweden. [3]
The food is usually brought to the dining table and passed around family-style and the idea is similar to the Swedish counterpart, the smörgåsbord, but with slightly different ingredients. Det Kolde Bord is usually served at lunch time, but may well carry on into the evening.
The recipe is often mistranslated into English, with anchovies being substituted for sprats. This is because sprats ( Sprattus sprattus ) pickled in sugar, salt and spices have been known in Sweden as ansjovis since the middle of the 19th century, while true anchovies ( Engraulis encrasicolus ) are sold in Sweden as sardeller ( sardelles ).
Smörgåstårta ("sandwich-cake" or "sandwich-torte") is a dish of Swedish origin popular in Sweden, Estonia (called võileivatort), Finland (called voileipäkakku and smörgåstårta) and Iceland (called brauðterta [ˈprœyːðˌtʰɛr̥ta]).