Although it was a couple of weeks ago it feels wrong to start a blog about Swedish food culture on any other note than the Swedish midsummer celebration…. Known to non Swedes as an evening when the sun never sets, everyone has flowers in their hair and the alcohol is flowing….
This however is not the full truth about the holiday.
It is true that it never gets dark (although the sun is only seen in the northern parts at night, during the summer), we do have a lot of flowers, a May pole, music/singing, dancing, social games and usually some alcohol (of course some drink more than others).
BUT the most important ingredient to the midsummer celebration is the food! It is very common with a buffé (a smörgåsbord) including different kinds of pickled herring, sour cream with chives, egg halves, anchovi/potato gratain, potatos with dill, smoked, poached and/or cured salmon (lax) with sauces, cold meat (ham, turkey, elk, deer etc.) and sausages, potato sallad, BBQ, salads, strawberry cake and some kind of pie (in my family always rubarb) with custard.