Efterskott

Efterskott is a Swedish culinary term describing a late course or an additional portion served after the main part of a meal. In traditional Swedish dining, especially during festive occasions such as Christmas Eve or other large gatherings, it has referred to a subsequent serving that follows the earlier courses. The form of an efterskott can vary widely: it may be a warm second dish, a cold platter, or a repurposed portion made from leftovers, offered to extend the meal and provide a final tasting experience.

Etymology and usage notes indicate that the word combines after and a term related to a portion or cut, reflecting its function as a subsequent serving. In historical cookbooks and etiquette guides, efterskott is described as part of the structure of a traditional Swedish feast, though its practice is not common in everyday modern meals.

Cultural context and modern status: Efterskott is associated with hospitality and the ceremonial flow of a multi-course meal. Today, the term is largely historical or regional, and many contemporary Swedish households or restaurants may not use the word explicitly. When present, efterskott is usually understood as an additional late course rather than a standard, daily dining practice.