A special Swedish type of smörgåsbord is the julbord which is the standard Christmas dinner in Sweden. Julbord is a word consisting of the elements jul, meaning Yule (today synonymous with Christmas) and bord, literally table. The classic Swedish julbord is the highlight of Swedish cuisine, a traditional smörgåsbord starting with bread dipped in ham broth and continuing with a variety of fish (salmon, herring, whitefish and eel), ham, small meatballs, head cheese and sausages, potato, boiled or potato casserole, soft and crisp bread, butter and different cheeses, beetroot salad, cabbage (red, brown or green) and rice pudding and beverages.
As with the smörgåsbord, the traditional julbord is typically eaten in three courses. The dishes include local and family specialties. The first course would typically be a variety of fish, particularly pickled herring and lox (gravlax). It is customary to eat particular foods together; herring is typically eaten with boiled potatoes and hard-boiled eggs and is frequently accompanied by strong spirits like snaps, brännvin or akvavit with or without spices. Other traditional dishes would be (smoked) eel, rollmops, herring salad, baked herring, smoked salmon and crab canapés, accompanied by sauces and dips.
The second course is often a selection of cold sliced meats, the most important cold cut being the Christmas ham (julskinka) with mustard. Other traditional cuts include homemade sausages, leverpastej and several types of brawn. It is also common to serve the cold meats with sliced cheese, pickled cucumbers and soft and crisp breads.
The third course would be warm dishes. Traditionally, the third course begins with soaking bread in the stock from the Christmas ham but this is rarely practised today. Warm dishes include Swedish meatballs (köttbullar), small fried hot dog sausages (prinskorv), roasted pork ribs (revbensspjäll), and warm potato casserole, matchstick potatoes layered with cream, onion and sprats called Janssons frestelse (literally "Jansson's Temptation").
Other dishes are pork sausages (fläskkorv), smoked pork and potato sausages (isterband), cabbage rolls (kåldolmar), baked beans, omelette with shrimps or mushrooms covered with béchamel sauce. Side dishes include beetroot salad in mayonnaise and warm stewed red, green or brown cabbage.
Lutfisk, lyed fish made of stockfish (dried ling or cod served with boiled potato, thick white sauce) and green peas that can be served with the warm dishes or as a separate fourth course. Lutfisk is often served as dinner the second day after the traditional Christmas Yule-table dinner.Julbord desserts include rice pudding (risgrynsgröt), sprinkled with cinnamon powder.photo Traditionally, an almond is hidden in the bowl of rice porridge and whoever finds it receives a small prize or is recognized for having good luck. Julbord is served from early December until just before Christmas at restaurants and until Epiphany in some homes.
In Denmark a typical tradition resembling the Swedish "julbord" is "Julefrokost" ("Christmas lunch"), which involves a wellstocked Danish smörgåsbord with cold as well as hot dishes, and plenty of beer and schnapps. It is distinct from the Danish Christmas dinner which is served on December 24, and is served as a lunchtime meal, usually for family and friends on December 25 or 26. It is a tradition for most Danish workplaces to hold an annual Julefrokost some time during the months of November to January as well.
Other articles related to "julbord":
... table, called Christmas smörgåsbord (julbord), a display of several Christmas food items ... Almost all julbord has Christmas ham, (julskinka) accompanied by other Christmas dishes, such as small meatballs, pickled herring, spareribs, small hot dogs, lutfisk, pork sausage, salmon, Janssons ... The Christmas julbord is served with julmust and beverage like mulled wine, Christmas beer or snaps ...