•Wallenbergar is a Swedish dish composed of ground veal, eggs and cream which are covered in bread crumbs. This dish is often served with mashed potato and peas.
•Yellow pea soup is a traditional national soup that is thick and made from yellow peas, onions, small pieces of pork, herbs and salt. It is usually served with mustard and then afterwards thin pancakes are eaten. The pancakes which are part of the meal may be layered with jam. Members of the Swedish Armed Forces tend to eat this meal every Thursday for lunch or dinner. The supermarkets also sell pea soup in plastic tubes.
•Prinskorv which translated means prince-sausage is sold in links of small sausages (each sausage being shorter than a Vienna). They are then fried and served with mustard.
•Gravlax or gravad lax is raw salmon cured for a few days in salt, sugar and dill and is sliced thinly to be part of an appetizer. Often served on bread or alongside boiled potatoes with a topping of sauce.
•Flying Jacob is a relatively new Swedish casserole dish (created in the 1970s) prepared with chicken, whipped cream, bananas, roasted peanuts, bacon and chilli sauce. It is usually served with rice and salad.
•Palt is a meat filled dumpling. There are numerous varieties and it is generally served with a topping of lingonberry preserves with an accompanying glass of cold milk.
•Isterband is a coarse grounded sausage that is lightly smoked. It consists of pork, barley groats and potato. It is usually served with creamed dill potatoes and pickled beetroot.
For more information, please view: http://www.swedishfood.com/