aptitretare

Aptitretare, in Swedish cuisine, refers to small savory dishes served before a meal or during receptions to stimulate the appetite. They are typically served as finger foods, on small plates or toothpicks, and can be cold or warm. The category is broader than formal courses and includes canapés, open-faced bites, small skewers, or bite-sized pastries. The term derives from aptit (appetite) and -retare, indicating something that whets or provokes appetite.

Traditionally aptitretare appear at formal dinners, wedding receptions, and cocktail events, but may also be part of modern home dining. They are often designed to be eaten in one or two bites, with balanced flavors and attractive presentation. Common ingredients include smoked or cured fish (such as gravlax or shrimp), shellfish, cheeses, cured meats, vegetables, and condiments such as dill, aioli, remoulade, or mustard spreads. Local or seasonal ingredients are commonly used.

Preparation and serving: aptitretare are usually prepared in advance and arranged on platters or served on small spoons or toast points. They should be kept cool for cold varieties and warmed for hot versions, but must be eaten promptly as they are intended to whet the appetite.

See also: hors d'oeuvre, canapés, amuse-bouche, appetizers.