Scandinavian-style Christmas entertaining ideas

Bring a touch of Nordic magic to your festive table with these comforting dishes from food writer Sebastian Graus. Then explore more of the region’s flavours with our easy Scandinavian recipes and discover how to cook like a local in our guide to Nordic cuisine.

Want to see how the rest of the world celebrates? Check out our festive recipes from around the world guide for more global inspiration.

Scandinavian-style Christmas recipes

Julköttbullar (Swedish Christmas meatballs)

For Sebastian, Christmas wouldn’t be complete without meatballs. “Ask me what I can’t live without at Christmas and the answer’s easy: meatballs,” he says. His version dresses the traditional Swedish favourite for the season, using warming spices, buttery onions and a creamy sauce that makes them even more comforting.

Serve them the traditional way with smooth mashed potatoes, tart lingonberry jam and crisp cucumber ribbons tossed with dill. Sebastian also has a couple of smart tips: chilling the mixture before shaping makes it easier to handle, and damp hands will stop it sticking.

Swedish roasted beet and apple salad

Every Christmas, Sebastian’s Finnish mum would make rosolli – a jewel-bright beetroot salad that’s a staple on Finnish festive tables. His version stays true to that memory while adding a few tweaks for balance and freshness.

The beetroots are roasted until tender and dressed with a punchy mustard and apple cider vinegar vinaigrette, then tossed with crisp apples, red onion and crunchy walnuts. “It still tastes like home,” he says, “but it cuts beautifully through the heavier parts of the feast.”

Swedish blue cheese Janssons frestelse (potato gratin)

The Swedish classic Janssons frestelse translates as “Jansson’s temptation”, and Sebastian admits it’s impossible to resist. Traditionally made with pickled sprats, his version swaps in blue cheese for a richer, more festive twist.

Layers of tender potatoes, slow-cooked onions and double cream bake beneath a golden topping of breadcrumbs and melted stilton. “The blue cheese adds a punchy, savoury bite,” Sebastian explains. “It’s hearty, warming and perfect alongside the lighter dishes.”

He recommends making it ahead and reheating before serving – the flavours only deepen with time.

Swedish citrus-cured gravadlax with juniper and pink peppercorns

Gravadlax, meaning “buried salmon”, is one of Sebastian’s all-time favourite dishes to serve at Christmas. His take uses orange zest, juniper berries and pink peppercorns for a gently fragrant cure that’s elegant yet straightforward.

Swedish baked rice pudding

For Sebastian, no festive table is complete without a bowl of rice pudding. “It’s what we always had on Christmas Eve,” he says. “Ladled out at lunch before the festivities begin.”

His version is baked until golden, with milk, cream, sugar and a hint of cinnamon. Served warm with fresh orange segments, it’s comforting and nostalgic, especially when you include the traditional hidden almond. “Whoever finds it is said to have good fortune for the year".