The first time I visited my husband’s family in Sweden, I spent hours at the grocery store perusing the array of foods in tubes: soft cheeses, caviars, pates, all sorts of condiments. There was something both retro cool and sleekly futuristic about them, with their bold colors and graphics.

I lugged home a suitcase full—tubes travel well—and threw a party to celebrate my newfound obsession. I provided boiled eggs, rye bread, and crispbread, and for toppings, tiny boiled shrimp, fresh dill, and cucumbers. My friends and I squeezed through my bounty, creating strange and wonderful combinations.

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