Förrätt

Förrätt describes the first course of a meal in Swedish cuisine. Served before the huvudrätt (main course), a förrätt is intended to stimulate appetite and set the tone for the dining experience. In formal dinners it is typically lighter and refined; in everyday meals it can be simpler or more substantial. The term is standard on Swedish menus and is also used in Nordic contexts to distinguish the opening course from the main and dessert.

Typical förrätter include fish and seafood preparations such as gravlax with hovmästarsås, sill (pickled herring) dishes, and toast Skagen. Meat or poultry starters, small terrines and pâtés, crostini with mushrooms or vegetables, and warm soups served in small portions are common. Vegetarian options exist as well, such as asparagus, root vegetables with sauces, or creamy vegetable preparations. Open-faced sandwiches (smörgås) can also function as a förrätt in casual settings.

Portions are usually small and served on a small plate or bowl, cold or at room temperature, though hot starters are also used. They are commonly accompanied by bread, crispbread, or butter, and paired with an aperitif or light white wine. The choice of förrätt often reflects the season or regional ingredients and can be part of festive meals, such as julbord or midsommar gatherings.

The concept of a förrätt is part of general Western dining structure, with a first course preceding the main course and dessert. It highlights Nordic emphasis on freshness and seasonal ingredients in small, carefully prepared dishes.