påskemat

Påskemat (literally "Easter food") refers to the dishes and culinary customs associated with the Easter period in Sweden and other Nordic countries. It combines seasonal ingredients, historical fasting practices, and symbols of renewal such as eggs. Many traditions trace back to the end of Lent, when richer foods returned to the table.

Common components of a Swedish påskemat include hard‑boiled and decorated eggs, various preparations of cured and pickled fish (sill and gravlax), cold cuts, and salads. Warm dishes often feature lamb, potatoes and gratins; Jansson's frestelse (a creamy potato and anchovy casserole) is a frequent staple. Bread, cheese and spring vegetables complement the buffet-style uppläggning that families and communities share at Easter meals.

Beverages range from nonalcoholic påskmust (a seasonal soft drink) to snaps and aquavit, often accompanied by traditional drinking songs. Sweets and treats — especially chocolate eggs and påskgodis (Easter candy) — play a visible role in celebrations and are popular with children.

Regional differences and modern dietary trends have broadened the påskemat repertoire to include vegetarian and international dishes, while many families maintain classic elements. The overall menu emphasizes conviviality, seasonal flavors and symbolic foods that reflect cultural and religious associations with the Easter season.