The Modern Christmas Smorgasbord

In many Swedish homes, Christmas looks the same year after year. There is a strong tradition when it comes to the different parts of the holiday, from watching Donald Duck at three o’clock on Christmas Eve to a relative needing to buy a newspaper in the middle of the Christmas celebrations. But as times change, so does the Christmas tradition, which is especially noticeable on the Christmas smorgasbord. For inspiration, we asked some Christmas smorgasbord questions to chef Markiz Tainton, restaurateur Mathias Pilblad from the restaurant Spanjorskan and food writer Jonas Cramby.

More people are becoming vegans, vegetarians or flexitarians and with the whole world around the corner, more dishes from other food cultures are appearing on the table. According to Vegobarometern 2020, 10% of the Swedish population are vegans or vegetarians. In just 5 years, the proportion of flexitarians has increased from 19% to 29%. Alongside the introduction of a more vegan and vegetarian diet, Sweden has gradually grown into a country where many food cultures have a cemented place. As we grow together with families from different parts of the world, our most sacred traditions also develop and among these we find the Christmas smorgasbord. So we asked ourselves, what’s the holiday smorgasbord like for a chef, a restaurateur and a food writer?

Has your Christmas smorgasbord changed?

Markiz: Yes, because our eating habits are changing and we are becoming more aware of health and our world. Nowadays, the vegetarian options share space with favorites from the Lebanese or Japanese cuisine as we are influenced by different things, situations and cultures. My Christmas smorgasbord has always been different when growing up, influenced by Moroccan food. Today I try to balance it and be more traditional in flavors and ingredients.

Mathias: For me, it is important that we don’t forget the classics but update them with new techniques and ways of serving. There are more and more vegetarian options, but I think the most important part is that guests appreciate when it feels fresh, homemade and laid out in smaller servings. So, for us the change lies in that we try to bring in more small servings, based on traditional dishes, on a plate directly to the guest.

Jonas: Not really. It might sneak in some lemongrass herring sometimes but not from my side. I eat almost exclusively food from other parts of the world the rest of the year so I can afford to be traditional over Christmas.

Best tip for those who want to make the Christmas smorgasbord more exciting?

Markiz: Do a salmon carpaccio! (Recipe can be found here)

Mathias: If you want to add something fun and vegetarian, I would say that a ceviche on mango, pineapple, avocado and grilled yellow onion is a fun and fresh alternative that goes with a little heat, high acidity and fruit sweetness. Otherwise, all food from the Middle East fits well. Hot chickpeas swimming in a wet and creamy hummus, chopped walnuts and a little pickled cauliflower - super tasty! Or a couscous cooked with saffron, stuffed with dried fruit, cinnamon, fresh coriander and grapefruit.

Jonas: My absolute favorite dish on the Christmas table is vegetarian; kale. I eat crazy amounts of it, incredibly tasty. Also, I always make the American version of deviled eggs, which is my second fav.