Looking for easy Swedish and Finnish recipes? Want the best cinnamon buns? Try our ideas here.
Create your own Scandinavian midsummer picnic with showstopping gravadlax, skagen toast and beetroot salad. Or serve a large plate of Swedish meatballs for the whole family, followed by fresh-from-the-oven cinnamon or cardamom buns. We also have recipes from executive chef Henrik Ritzén at Nordic restaurant Aquavit in London.
Not spotted your favourite Scandinavian dish? Do you know an awesome Swedish chef or food writer that you’d like to see featured here? Email us or contact us on social media at @olivemagazine to let us know!
Tuck into your Scandinavian food and escape to Sweden virtually with our foodie trip to Skåne.
Easy Scandinavian recipes
Check out our easiest ever cinnamon buns. Bake and enjoy now or save for a weekend breakfast – just make sure to eat them warm from the oven.
This melt-in-your-mouth salmon dish is cured in the traditional Scandinavian way with sea salt, dill and pepper. Serve on toasted rye bread à la Scandi or with one of our salads below.
We all love meatballs and pasta – but have you ever tried them with mash, Swedish-style? Lingonberries are a European relation of the cranberry – you can buy lingonberry sauce from Ikea, or just use cranberry sauce instead.
Invented by Swede Tore Wretman in 1958, skagen is now firmly established as a traditional Scandinavian dish. It’s really easy and makes a nice, sophisticated change to a prawn cocktail.
Flavoured with dill and allspice, this salmon and potato soup is a Finnish classic. Try it all year round for a comforting dinner.
Scandinavian food has a reputation for simplicity, dishes taste of their core ingredients and made with little fuss. In Sweden, where this dish originates, it would be made with cured sprats rather than anchovies.
Try our zesty and boozy gravadlax, perfect for lunches, canapés or as a show-stopping centrepiece for Midsummer’s Eve. Wear gloves when you’re grating the beetroot to avoid getting stained hands.
This dish is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London. Soft and beguiling venison tartare is joined by spicy blueberries. Aquavit uses scraps of batter for crunch, but you can also serve with croutons or toast.
Try these delicious filled buns inspired by classic Scandinavian baking. Made with a brioche-style dough and filled with raspberries, the family will love them.
This recipe for smoked mackerel on rye with horseradish cream and pickled radish makes for a great lunch or lighter dinner for one. The horseradish gives it a punchy kick.
A sophisticated meal for two, this quick and easy salmon fillet with sharp and creamy potato salad is exactly what you need to lift you out of that mid-week work slump.
This hearty, rugged salad is inspired by the Bar Tartine cookbook. Salt baking will intensify the taste of earthy beetroot. This recipe is perfect for a midweek salad or a sharing starter for any summer meal.
This simple prawn starter is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London. If you can’t get fresh horseradish, use 1 tbsp of horseradish sauce instead.
Herring is a staple on the Swedish Midsummer table. Blinis with herrings cured in vodka and soured cream make the best canapés. Making the blinis is easy and the cured herrings are quick and easy to do, then leave to marinate until you need them.
This Swedish-style meatball bake is perfect for sharing with family and friends. Drizzle with soured cream and serve with a homemade cucumber salad and some crusty bread.
Traditionally-cured salmon is a classic smörgåsbord all over the Nordic region and this dish is picked up with a pokey mustard and dill sauce. This starter is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London.
This smörgåsbord dish is also from executive chef Henrik Ritzén at Aquavit. Showing off Nordic flavours at their simplest and best, this dish is really easy to prepare. If you can’t find lovage use parsley instead.
A quick and easy salad that takes minutes to prepare. Leave for the flavours to mingle then serve with hard-boiled eggs and fresh dill.
Recreate this adored treat created by Jonas Karlsson of Linnea restaurant in Kew. Frozen Daim bar parfait is topped with caramelised chopped almonds and amaretto sauce.
Listen to Swedish chef Niklas Ekstedt chat about Midsummer traditions on our podcast…