The preparations are hearty, rooted in seasonal ingredients and perfected over long-standing traditions. The pickled herring, called the ‘sill’ is what sits at the centre of the table and is served in a variety of flavours, and always with a side of freshly harvested and boiled potatoes, sour cream and chopped chives. Herring is a proud staple among Swedes, especially savoured with traditional pickling methods making use of onion, mustard and dill. Smoked salmon is next in line, followed by some gravlax – which is again, salmon, cured in salt, sugar, and dill. An endless supply of crispbread and cheese serve as dancing fuel. Bigger bites such as the Vasterbotten Pie – a traditional Swedish savory pie made with a sharp, flavorful local cheese and Swedish meatballs served with a sweet and tart lingoberry sauce follow. As for drinks, herby flavours of schnapps across dill and caraway – a combination referred to as ‘aquavit’; elderflower, honey and wormwood keep the revelry at an all time high, each round always accompanied with a ‘snapvisa’ (traditional drinking songs).
