Janssons frestelse is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It is commonly included in a Swedish Christmas dinner table, but can be eaten on other occasions such as Easter. The dish is also common in Finland as Janssoninkiusaus.
lingonberries are plentiful in the forested areas of the Swedish inland, they are widely collected for jam. Lingonberry jam is often served with meat courses such as meatballs, beef stew or liver dishes; regionally, they are even served with fried herring. Traditional dishes such as kroppkakor, pitepalt, potato cake, kåldolmar, mustamakkara and black pudding are also commonly combined with lingonberries. The jam can be paired even with mashed potatoes and the traditional oatmeal porridge, sometimes together with cinnamon, and, perhaps, a little sugar.
A cinnamon bun (also cinnamon roll, cinnamon swirl, cinnamon Danish, and cinnamon snail) is a sweet roll served commonly in Northern Europe and North America. In Denmark, it is known as Kanelsnegl; 'cinnamon snail and is a form of wienerbrød ('Vienna Bread'). In North America, it is commonly eaten for breakfast or dessert. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor. In some places, it is eaten as a breakfast food and is served with cream cheese or icing.
Gravlax (gravad lax) or gravlaks is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally "maitre d'hôtel sauce", also known in Sweden as gravlaxsås and in Denmark as rævesovs, literally "fox sauce"), a dill and mustard sauce, either on bread or with boiled potatoes.