Dish finder in Stockholm

Small meatballs with cream sauce, mashed potato, lingonberry jam and pickled cucumber. Order them at a traditional krog, not a furniture shop.

Butterflied herring fried in rye crumbs, with mash and lingonberries or on crispbread. Street stands near Slussen have sold it for decades.

Herring in mustard, onion or dill marinades, with new potatoes, sour cream and chives. The centre of every Midsummer table.

Salmon cured with salt, sugar and dill, sliced thin with a sweet mustard sauce, hovmästarsås.

Prawns in mayonnaise with dill and lemon on butter-fried toast, topped with roe. The classic starter.

Yellow pea soup with pork and mustard, then thin pancakes with jam and cream. Served on Thursdays in lunch restaurants and school canteens.

Crisp grated-potato pancakes with fried pork belly and lingonberries. A weekday lunch special.

Diced potato, onion and meat fried together, with a fried egg and pickled beetroot on top.

A boiled or grilled sausage with mashed potato from a korvkiosk, sometimes rolled up with shrimp salad in flatbread as a tunnbrödsrulle.

A savoury tart of sharp, aged Västerbotten cheese, served at crayfish parties and buffets. Meat-free as served.

Boiled with dill and eaten cold, by hand, at an August kräftskiva with paper hats, songs and snaps.

Layers of bread and fillings iced with mayonnaise and decorated with prawns and salmon. A party dish sold by the slice in delis.

A knotted cardamom-scented bun with cinnamon and pearl sugar, the heart of fika. The cardamom version, kardemummabulle, is just as common.

A cardamom bun filled with almond paste and whipped cream. Sold from January until Shrove Tuesday, when the bakeries run out.

Sponge, jam, custard and a dome of cream under green marzipan. Birthdays and the first week of September, its official week.

An S-shaped saffron bun with raisins, eaten around Lucia on 13 December and through Advent.