Salmon, snaps and strawberries – how to do Midsummer like a Swede

Midsummer is one of Sweden’s most important traditions, celebrated in late June in connection with the summer solstice. And while dancing and festivities take centre stage, the food is never far behind.

Classic Midsummer dishes

At the centre of the table is pickled herring (‘sill’), served in a variety of flavours, alongside new potatoes with dill. Smoked salmon, gravlax, crispbread and cheese complete the spread, often joined by meatballs and simple grilled dishes. It’s essentially a smörgåsbord of Swedish favourites – seasonal, straightforward and full of flavour.

Herring has long been a staple in Swedish cuisine, thanks to traditional preservation methods like pickling. Its strong connection to festive meals has made it an essential part of Midsummer celebrations across the country.

Schnapps (‘snaps’) and songs around the table

There’s an age-old bond between Swedish Midsummer and the food and drink that come with it. No Midsummer meal is complete without schnapps (‘snaps’) – a clear, often herb-flavoured spirit served in small glasses.

While dill and caraway make it officially Aquavit (a protected term in Europe), other popular flavours include elderflower, honey and wormwood. Each shot is typically enjoyed after a lively ‘snapsvisa’ – a traditional drinking song sung with enthusiasm, and often slightly off-key.

Sweet treats and strawberries

Of course, there’s dessert. In Sweden, that usually means fresh strawberries, often served with cream or in a classic sponge cake layered with berries. It’s a much-loved finale to the Midsummer meal.

Classic Midsummer recipes to try at home:

• Cured salmon aka gravlax
• Traditional Swedish meatballs
• Strawberry and cream cake