Räkmacka for a dinner party — went down extremely well

I made Räkmacka for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The herbal with dill profile was the main talking point — no one had quite experienced dill used that way before.

the smörgåsbord tradition of abundant cold dishes influenced buffet culture worldwide. I explained the a Swedish smörgåsbord table context as I served it which helped people appreciate it fully. light lager was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.