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A Swedish Påskbord to Remember: 5 Essential Dishes That Bring Easter Home
There’s something truly special about Easter in Sweden. As the sunlight returns and birch twigs bloom with bright feathers, we gather with loved ones to enjoy a festive påskbord—a traditional Easter spread filled with comforting dishes and nostalgic flavors.
For Swedes living abroad, recreating this tradition can be a way to bring home a little closer. And for those new to Swedish food, it’s the perfect introduction to our rich culinary heritage.
In this post, we’re sharing five iconic dishes that no Easter table should be without—each with authentic recipes and easy-to-find ingredients. Whether you're in Stockholm or Sydney, you can make your own slice of Swedish Easter magic.
🐟 Gravad Lax med Hovmästarsås
(Cured Salmon with Mustard-Dill Sauce)
Gravad lax is a classic on the Swedish Easter table—delicate, thinly sliced cured salmon, served cold. What really makes it shine is the hovmästarsås: a creamy, tangy mustard and dill sauce that balances the richness of the fish.
Ingredients
2 tbsp Dijon mustard
1 tbsp sugar
1 tsp white wine vinegar or lemon juice
100 ml neutral oil (like rapeseed or sunflower)
A small bunch of fresh dill, finely chopped
Salt and black pepper to taste
Instructions
In a bowl, whisk together mustard, sugar, and vinegar.
Slowly drizzle in the oil while whisking continuously to form a thick, creamy emulsion.
Stir in the chopped dill and season to taste.
Tip: Serve gravad lax with a generous spoonful of sauce, a lemon wedge, and a slice of dark rye or crispbread. Add a few sprigs of dill for that final Swedish touch.
🥘 Janssons Frestelse
(Jansson’s Temptation – Creamy Potato and Anchovy Casserole)
No Swedish Easter—or Christmas—table is complete without Janssons frestelse. This creamy, golden casserole combines matchstick potatoes with caramelized onions and savory Swedish anchovies (ansjovis), baked until bubbling and crisp on top.
Ingredients
1 kg potatoes, peeled and cut into thin matchsticks
2 yellow onions, thinly sliced
1 can Swedish anchovy fillets (ansjovis), drained and chopped
300 ml heavy cream
2 tbsp breadcrumbs
2 tbsp butter
Black pepper to taste
Instructions
Preheat oven to 200°C (390°F).
Sauté the onions in butter until soft and translucent.
In a greased ovenproof dish, layer potatoes, onions, and anchovies—start and end with a potato layer.
Pour the cream evenly over the top.
Sprinkle with breadcrumbs and dot with butter.
Bake for 45–60 minutes, until golden and bubbling.
🧂 Note: Swedish ansjovis are sweeter and spiced differently than regular anchovies—don’t substitute unless you must!
🧀 Västerbottenpaj à la Cia
(The Royal Swedish Cheese Pie)
This isn’t just any cheese pie—it’s Cia’s Royal Västerbottencheese Pie, a fan-favorite on Swedishness and a showstopper at any Easter table. Rich and creamy with a hint of nutmeg, it’s perfect served warm or at room temperature.
Ingredients
Pie Crust:
125 g butter
3 dl all-purpose flour
2 tbsp cold water
Filling:
3 eggs
2.5 dl heavy cream
200 g grated Västerbotten cheese (or an aged sharp cheese if not available)
Salt and pepper to taste
Optional: a pinch of freshly grated nutmeg
Instructions
Make the crust: Combine flour and butter into a crumbly mix, add water, and form a smooth dough. Press into a pie dish and chill for 30 minutes. Prick the base and pre-bake at 200°C (390°F) for 10 minutes.
Prepare the filling: Beat together eggs, cream, cheese, and seasoning. Add a pinch of nutmeg if desired.
Assemble & bake: Pour filling into the pre-baked crust and bake at 200°C for around 25 minutes, until golden and just set.
🌿 Serving tip: Top with a dollop of crème fraîche and a spoonful of löjrom (Swedish roe), or serve with a lemony salad. It’s as royal as it sounds.
🥚 Ägghalvor med Räkor och Majonnäs
(Egg Halves with Shrimp & Mayo)
No Swedish Easter table is complete without these simple, elegant egg halves. Creamy yolks, sweet shrimp, fresh dill, and a touch of lemon—ägghalvor are as beautiful as they are beloved.
Ingredients
Hard-boiled eggs
Hand-peeled shrimp (räkor i lake work great)
Mayonnaise
Fresh dill
Lemon wedge for garnish
Instructions
Slice the boiled eggs in half and place them on a serving tray.
Add a small spoonful of mayonnaise on each egg half.
Top with a generous pile of shrimp.
Garnish with fresh dill and a squeeze of lemon.
🌿 Serving Tip: For extra flair, add a pinch of black pepper or a few pearls of löjrom (fish roe) on top.
🍋 Lemon Curd Pavlova with Mascarpone Cream
(A Light and Luscious Swedish Spring Dessert)
Fluffy, crispy, and filled with sunshine—this lemon pavlova is the perfect ending to a rich Easter feast. The meringue is crisp on the outside, soft inside, and topped with silky mascarpone cream and tangy lemon curd. Beautiful, easy, and bound to impress.
Ingredients
Meringue Base
4 egg whites
2 dl (170 g) granulated sugar
1 tsp white wine vinegar
1 tsp cornstarch
1 tsp vanilla extract
Mascarpone Cream
250 g mascarpone
2 dl whipping cream
1 tbsp powdered sugar
Zest of 1 lemon
Topping
Lemon curd (store-bought or homemade)
Fresh berries (blueberries, raspberries, or strawberries)
Edible flowers (optional)
Instructions
Make the meringue:
Preheat oven to 125°C (260°F). Whip egg whites until soft peaks form. Gradually add sugar while beating until glossy and stiff. Fold in vinegar, cornstarch, and vanilla.
Shape & bake:
Spoon the mixture into a circle (about 20 cm wide) on a parchment-lined tray. Create a small dip in the center. Bake for 1.5 hours, then turn off the oven and let it cool completely inside with the door ajar.
Make the mascarpone cream:
Whip cream with powdered sugar until soft peaks. In a separate bowl, loosen the mascarpone with a spoon, then fold in the whipped cream and lemon zest until smooth.
Assemble:
Spoon mascarpone cream onto the cooled meringue base. Swirl lemon curd over the top and decorate with berries and flowers.
Find the ingredients here:
