Easter in Sweden and Norway Eggs are also an important feature of Easter festivities in Sweden and Norway, where the emphasis throughout is on humour, bawdiness and fun. Coloured eggs - sometimes dyed with onion skins or coffee grounds - are exchanged, and a game involving the rolling of eggs down roofing tiles is also popular. In Sweden, there are lots of regional variations between the north and south of the country in terms of what specialities are eaten. In Sweden and Norway, a number of the special festival dishes are eaten at both Christmas and Easter. - Easter Saturday - children dress up as 'nice witches' giving out letters and cards, and collecting coins, sweets and eggs.
- Easter Sunday - on this day a feast is centred around a small smorgasbord ('bread and butter table') in Sweden, or koldtbord ('cold table') in Norway. There's likely to be a variety of herrings, including sild (raw herrings in a spicy sauce made from vinegar and onions); eggs cooked in a variety of ways; fish dishes, such as cured salmon or smoked salmon with dill; roast ham; and a selection of cheeses - all accompanied by white, rye and crisp bread, as well as beer and schnapps. In some households, there may be Jansson's Temptation (sliced potatoes baked with anchovies and cream) and, in Norway, lutefisk (rehydrated dried salt cod) may be eaten.
Other Swedish and Norwegian Easter treatsA lemon and almond cheesecake, made with rare 'new milk' is considered an Easter speciality in Sweden. In Norway, the meal is accompanied by aquavit (alcohol distilled from potatoes flavoured with caraway) or Paskelbrygg (Easter beer, a blend of the best local beers). Easter recipesIf you've been inspired by the Easter dishes enjoyed around the world, then try some of these recipes for something a bit different this weekend:
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