Menu: A Scandinavian Dinner Party

The clean and comforting flavors of traditional Nordic cuisine shine in this menu made up of favorite dishes from Denmark and Sweden.

The Menu

Start prepping your dinner the week before: the pickled vegetables are best made at least a day in advance, while the gravadlax needs to made at least five days before serving.
Serve the knäckebröd with gravadlax as an appetizer along with the crudites. For an extra taste of Sweden, seek out some of our favorite Swedish tube foods to add to your appetizer spread.
Keep the glogg warm all night in an electric slow cooker or over very low heat in a pot on the stove.
For more Scandinavian cooking inspiration, see our recipe collection »