We are coming to the end of the Midsummer weekend. What a wonderful weekend we have had. Lot’s of food, rest, friends and family. That is just the way I like it.
Midsummer is the second most important holiday for us Swedes (christmas being the most important one). We just love to celebrate the longest days of the year.
It is very common for families or groups of friends to go out to someones house in the country. If you have a garden at home, that would be a given place for a midsummers party as well. We don’t care if it’s cold out. We just bundle up and drink another “snaps”.
It is very important to have a traditional dinner (or lunch). Most of the time, a long table is set up in the middle of the garden with white table cloths, wild flowers picked earlier that day and lot’s of food.
We would not cook many intricate dishes as much as we would assemble food on plates. This is really a true “smörgåsbord” opportunity. It is a day of fish (typically salmon), shrimp, all kinds of pickled herring and many more things.
I must have warm smoked and cold smoked salmon, caviar & herring on my midsummer buffet. It really isn’t midsummer without it.
Of course we would traditionally have our “snaps” as well, but this year we took it a little easy. The summer is still young though… There are more chances for some “snaps”.
“Gubbröra” (Matjes herring mixture).
Makes about 1 1/2 cup.
3 hardboiled eggs.
3-4 oz. Matjes herring. (or anjovis if you can’t find mates herring).
1/3 of a nice tasting apple, finely cubed/chopped.
2 tbsp. chopped chives.
1 tbsp. chopped dill.
Pepper to taste.
Cut all into very fine pieces. Mix well.
Spoon onto bread or into egg halves. You could also fill a wrap with the mixture. Roll it up (very tight) and cut into 1 1/2″ pieces.
Enjoy, and Happy Midsummer.
My husband sets the tone in the garden. The swedish flag goes up.