A Swedish summer picnic

After the long, dark winter months, Swedes embrace every opportunity to gather outdoors, whether it’s for a simple afternoon fika in the park, a leisurely lunch by the water or a festive Midsummer spread shared with friends and family. 

  • Elderflower Cream and Fresh Berries makes for a refreshing summery dessert.

  • Summer in Sweden means a lot of time outside, including time spent picnicking on the grass, soaking up the warmth of the sun. 
    Fortunately, Scandinavian picnic fare tends to be beautifully simple: flavorful spreads and salads, fresh bread, seasonal produce and easy desserts featuring summer berries, and perhaps a bottle of chilled wine. The focus is less on elaborate preparation and more on slowing down, enjoying the season and sharing good food together in the fresh air.
    This menu is inspired by the kinds of dishes that feel right at home on a Swedish summer picnic blanket: easy sandwiches layered with egg salad or herbed goat cheese spread and cucumbers (reminiscent of smörgåstårta), a bright potato salad with fresh herbs and asparagus, and berries topped with lightly sweetened elderflower cream for dessert. Pack everything into a basket, grab a blanket and head outside while the weather is warm.
    Kristi Bissell

  • Scandinavian picnic fare tends to be beautifully simple: flavorful spreads and salads, fresh bread, seasonal produce and easy desserts featuring summer berries, and perhaps a bottle of chilled wine.

  • Creamy Egg Salad Sandwiches

  • The focus for a Swedish summer picnic is less on elaborate preparation and more on slowing down, enjoying the season and sharing good food together in the fresh air.

  • For the egg salad:
    4 large eggs
    3 tablespoons prepared mayonnaise
    1 tablespoon sour cream
    2 teaspoons dijon mustard
    1 shallot, minced
    1 tablespoon capers, rinsed, drained and chopped coarsely
    1 tablespoon chopped fresh dill
    Coarse salt and freshly ground pepper

  • Creamy Egg Salad and Whipped Goat Cheese and Cucumber Sandwiches

  • To assemble the sandwiches:
    Sliced white sandwich bread

  • Herbed New Potato Salad with Asparagus and Fresh Herbs

  • -Place the eggs in a small saucepan and cover with cold water by 1 inch. Set over medium high heat and bring to a boil. As soon as the water is boiling, remove the pan from the heat, cover and let sit for 10 minutes.  
    -Remove eggs from the water with a slotted spoon and transfer to a bowl filled with cold water and ice. Let the eggs rest in the ice bath while you prepare the remaining ingredients.
    -Combine the mayonnaise, sour cream, dijon mustard, shallot, capers and dill in a medium bowl. 
    -Peel the eggs and cut in half lengthwise, dividing the yolks from the whites. Add the yolks to the mayonnaise mixture and whisk until smooth. 
    -Chop the egg whites into a medium dice then fold into the mayonnaise mixture. Taste first, then season as desired with salt and pepper. Capers are quite salty and you may not need any additional salt. Serve immediately or cover tightly and store in the refrigerator for up to three days.  
    -To assemble the sandwiches, spread a generous spoonful of egg salad on one slice of bread. Top with another slice of bread, cut off the crusts and cut on the diagonal to create two triangular halves. Repeat to make additional sandwiches as needed.

  • Scandinavian picnic fare tends to be beautifully simple: flavorful spreads and salads, fresh bread, seasonal produce and easy desserts featuring summer berries, and perhaps a bottle of chilled wine.

  • Whipped Goat Cheese and Cucumber Sandwiches

  • For the Whipped Goat Cheese:
    2 teaspoons lemon juice
    1 teaspoon minced garlic
    8 ounces goat cheese
    4 ounces cream cheese
    2 tablespoons milk
    2 tablespoons extra-virgin olive oil, plus more for serving
    1 tablespoon chopped fresh dill
    1 tablespoon chopped fresh parsley

  • To assemble the sandwiches:
    Sliced white sandwich bread
    English cucumber, sliced thin

  • -Combine the lemon juice and garlic in a small bowl. Set aside for 10 minutes.
    -Combine the goat cheese, cream cheese and milk to a food processor and process until the cheese mixture begins to come together. 
    -While the food processor is running, slowly drizzle in the olive oil. Continue to process, scraping down the sides of the work bowl as necessary, until the mixture is completely smooth.
    -Add the chopped dill and parsley and pulse to combine. Transfer to the refrigerator, tightly covered for up to 3 days (it will thicken slightly as it rests).
    -To make the sandwiches, spread the whipped goat cheese on one slice of bread and layer with cucumber slices. Top with another slice of bread, cut off the crusts and cut on the diagonal to create two triangular halves. Repeat to make additional sandwiches as needed.

  • Elderflower Cream and Fresh Berries
    Serves 4

  • 1 cup heavy whipping cream

    ¼ cup sour cream or crème fraîche

    2-3 tablespoons elderflower cordial (such as Belvoir or IKEA brand)

    1 teaspoon vanilla extract

    2 teaspoons powdered sugar

    pinch of fine sea salt

    fresh berries for serving (strawberries, raspberries, blueberries, blackberries)



  • 1. Place cream and sour cream in the bowl of a stand mixer. Begin whipping on medium-high speed.
    2. While the machine is running, add cordial, vanilla, salt and powdered sugar. Continue whipping until soft peaks form and the mixture is light and billowy.
    3. Serve immediately over berries or refrigerate for up to 3 hours. The cream will thicken slightly as it chills.

  • Herbed New Potato Salad with Asparagus and Fresh Herbs
    Serves 4-6

  • 2 pounds small potatoes, cut to ¼-inch thick slices
    ¼ pound thin asparagus spears, cut into 1-inch lengths, woody stems discarded
    coarse salt and freshly ground pepper
    ¼ cup extra virgin olive oil
    1½ tablespoons white wine vinegar
    2 teaspoons dijon mustard
    1 small shallot, minced
    2 tablespoons capers, drained and rinsed (optional)
    1 tablespoon fresh chives, chopped
    1 tablespoon fresh dill, chopped
    1 tablespoon fresh parsley, chopped

  • -Place sliced potatoes in a large pot. Cover with cold water by 1 inch. Add two teaspoons of salt and bring to a boil over medium-high heat. Continue to cook for 5-9 minutes or until the potato slices are just tender. Keep a close eye on the potatoes as they cook and check them frequently for doneness. You want them to be just tender. If you overcook them they will start to fall apart and not be as beautiful in your salad.  
    -Carefully remove the potatoes from the boiling water with a slotted spoon and transfer them to a strainer to drain. Remove ¼ cup of the potato cooking water and set aside. Save the remaining water in the pot to cook the asparagus. Lay the potato slices in an even layer on a rimmed baking sheet.
    -Return the water to a boil and add the asparagus. Cook until just crisp-tender, about 2 minutes.
    -Remove the asparagus pieces with a slotted spoon and blanch in a bowl of ice water (this stops the cooking and helps set the bright green color). Set aside.
    -Whisk together olive oil, vinegar, mustard, shallot and reserved potato water in a medium bowl. Drizzle mixture over the warm potatoes and let sit for 10 minutes.
    -Add aspargus, capers and herbs. Stir gently with a rubber spatula, taking care not to break the potato slices. Season to taste with salt and pepper.  Transfer to a platter and serve.