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Flavorful Swedish Midsommar Smörgåsbord Board Recipe with Gravlax and Dill Potatoes Made Easy

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A vibrant and authentic Swedish Midsommar smörgåsbord featuring silky gravlax, buttery dill potatoes, and traditional accompaniments, perfect for festive gatherings and easy to prepare.

Ingredients

Scale
  • Fresh salmon fillet, skin on (about 1 lb / 450 g) – sushi-grade
  • Coarse sea salt (2 tbsp)
  • Granulated sugar (2 tbsp)
  • Freshly ground black pepper (1 tsp)
  • Fresh dill, chopped (a generous handful)
  • Zest of 1 lemon
  • Optional: aquavit or vodka (1 tbsp)
  • New potatoes or baby potatoes (1.5 lbs / 700 g), scrubbed
  • Unsalted butter (4 tbsp), melted
  • Fresh dill, finely chopped (3 tbsp)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Rye crispbread or thin rye bread slices
  • Pickled cucumbers or gherkins
  • Hard-boiled eggs, halved (optional)
  • Swedish Västerbotten cheese or sharp aged cheese
  • Red onion, thinly sliced
  • Mustard-dill sauce (Dijon mustard, dill, honey)

Instructions

  1. Prepare the Gravlax: In a bowl, combine sea salt, sugar, black pepper, lemon zest, and chopped dill.
  2. Place the salmon skin-side down on a large piece of plastic wrap.
  3. Spread the curing mixture evenly over the flesh side of the salmon.
  4. If using, drizzle the aquavit or vodka over the mixture.
  5. Wrap tightly with plastic wrap, place in a shallow dish, and weigh down with a heavy pan or cans.
  6. Refrigerate for 24-48 hours, turning the salmon over halfway through.
  7. After curing, gently rinse off the cure mixture under cold water and pat dry.
  8. Slice thinly at a 45-degree angle just before serving.
  9. Cook the Dill Potatoes: Place potatoes in a large pot and cover with cold water. Add a pinch of salt.
  10. Bring to a boil and cook until just tender when pierced with a fork (about 15-20 minutes).
  11. Drain and return potatoes to the warm pot.
  12. Add melted butter, fresh dill, salt, and pepper. Toss gently to coat.
  13. Keep warm until serving.
  14. Assemble the Smörgåsbord Board: Arrange the thin gravlax slices, dill potatoes, rye crispbread, pickles, cheese, eggs, and sliced red onion artistically on the serving board.
  15. Place small bowls of mustard-dill sauce and any additional condiments alongside.
  16. Garnish with extra dill sprigs for a fresh look.
  17. Serve immediately or cover lightly with a cloth and serve within 2 hours to keep freshness.

Notes

Patience is key for curing gravlax; flip halfway through curing for even flavor. Avoid overcooking potatoes to prevent mushiness. Assemble the board just before serving for freshness. Gravlax can be prepared a day ahead, potatoes a few hours before serving. Use dried dill sparingly if fresh is unavailable. For gluten-free, substitute rye crispbread with gluten-free crackers.

Nutrition

Keywords: Swedish, Midsommar, smörgåsbord, gravlax, dill potatoes, Scandinavian, seafood, traditional, festive, easy recipe

Find it online: https://crispcraving.com/flavorful-swedish-midsommar-sm-o-rgasbord-board-recipe-with-gravlax-and-dill-potatoes-made-easy/