Pickled herring prepared with a touch of mustard, dill, and onion, served with boiled potatoes and crispbread. 1)
A regional delicacy, eel is smoked over alder wood and served with horseradish cream and dark bread. 2)
A traditional sausage made with pork liver, spices, and barley, often served with mashed potatoes and lingonberry jam. 3)
A thicker version of potato pancakes, pan-fried and served with fried pork and lingonberry jam for a hearty meal. 4)
Freshwater crayfish boiled in a brine with dill and served as part of a festive crayfish party, accompanied by schnapps. 5)
A creamy salmon and potato gratin, seasoned with dill and topped with cheese, baked until golden. 6)
A rich stew featuring venison or moose, slow-cooked with root vegetables, juniper berries, and red wine. 7)
A savory layered cake made with rye bread, smoked salmon, and a dill-cream cheese filling, decorated with roe and fresh herbs. 8)
Locally sourced carrots, cabbage, and beets fermented in a traditional Swedish method, served as a tangy side dish. 9)
A creamy soup made with rutabagas, potatoes, and leeks, flavored with thyme and a splash of cream. 10)
A vegetarian stew made with locally grown root vegetables, wild mushrooms, and barley in a savory broth. 11)
Whitefish smoked over juniper branches, served with a mustard-dill sauce and a side of pickled cucumbers. 12)
A curious dessert made with birch sap, a local specialty, combined with sugar and set into a jelly, often paired with wild berries. 13)
A rustic apple pie made with local apples, spiced with cinnamon and cardamom, and served with vanilla custard. 14)
A traditional dish of blood bread served with fried pork, cream sauce, and lingonberries, showcasing the region’s historical resourcefulness. 15)