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Smorgasbord
Smorgasbords are a classic and versatile way to serve food at parties and events. Whether you’re hosting a large wedding, a company party or an intimate family gathering, a well-covered cold table can make the meal both easier and more festive for both guests and hosts.
We take a closer look at what a smorgasbord really is and provide tips on suitable smorgasbord dishes for different occasions – from confirmations and May 17 to company parties and weddings.
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What does a smorgasbord cost?
The cost of a smorgasbord can varies considerably depending on several factors. In general, you can expect to pay between NOK 200 and 500 per person for a full cold buffet, but prices can be both lower and higher based on specific choices and preferences.
This can affect the price of a smorgasbord:
- Number of guests: Larger orders can often result in a better price per person.
- Selection of dishes: The more and more exclusive dishes, the higher the price.
- Quality of ingredients: Using premium ingredients increases the cost.
- Seasonality: Certain ingredients can be more expensive depending on the time of year.
- Supplier: Prices can vary between different caterers.
- Additional services: Delivery, set-up, and waiters will add to the total cost.
A simple smorgasbord with basic dishes can start at around NOK 200-250 per person. A more extensive smorgasbord with a wide selection of both cold and hot dishes can cost NOK 400-500 or more per person.
For special occasions or corporate events with more exclusive dishes and service, the price can exceed NOK 500 per person. It’s important to note that drinks are additional to these prices. When requesting a quote, be clear about your budget and expectations, so the caterer can tailor a quote to suit your needs and finances.
Example of a smorgasbord menu
Here are two examples of a varied and delicious cold buffet menu suitable for most occasions:
Menu 1
Hot dishes
- Carbonades with fried onions
- Barbecue marinated spareribs
Cold dishes
- Smoked salmon with scrambled eggs
- Wild prawns
- Roast beef with remoulade
- Prawns with lemon and mayonnaise
- A selection of cheeses and hams
- Scrambled eggs with tomato and spinach
- Salad, aioli and potato salad
- Bread, focaccia, sourdough baguette and butter
Menu 2
Hot dishes
- Marinated chicken wings
- Beef stroganoff with rice
- Boiled potatoes
- Carbonades with fried onions
Cold dishes
- Turkey breast
- Roast beef with remoulade
- Smoked salmon with scrambled eggs
- Gravlax with mustard sauce
- Bacon ham, flatbread and sour cream
- A selection of cheeses and hams
- Greek salad
- Bread, focaccia, sourdough baguette and butter baguette and butter
These menus combine traditional Norwegian favorites with some international touches, providing a wide selection to suit different preferences and dietary needs. As a rule, similar cold buffet menus will cost in the region of NOK 350-500 per person. The menu can be easily customized to suit the occasion and personal preferences, where you can include and exclude dishes as you wish.
What dishes are common on a smorgasbord?
A traditional Norwegian smorgasbord usually includes a number of classic dishes:
- Meat dishes: Roast beef, cured meats (fenalår, salami), smoked ham, liver pate, and patties are popular choices.
- Fish dishes: Smoked salmon, gravlax, herring in various flavors, shrimp, and mackerel in tomato are often included.
- Salads: Potato salad, Waldorf salad, and a fresh green salad are standard. Modern variations may include pasta salad or couscous salad.
- Eggs: Scrambled and boiled eggs, often served with caviar.
- Toppings: Various cheeses, ham, and liver pate.
- Vegetables: Cucumber, tomato, and carrot sticks as fresh accessories.
- Bread and butter: A selection of bread, flatbread, and crispbread with butter.
- Appetizers: Remulade, mayonnaise, mustard sauce, and pickles.
- Desserts: Often some simple desserts are included such as fruit platter or caramel pudding.
These dishes provide a good balance of different flavors and textures, offering something for everyone.
What does an old-fashioned smorgasbord consist of?
An old-fashioned Norwegian koldtbord, also known as “the big cold table”, is a rich tradition dating back to the 19th century. It typically consists of:
- Herring in different varieties: Sour herring, tomato herring, mustard herring.
- Gravlax and smoked salmon, often served with dill stewed potatoes.
- Prawns with mayonnaise and lemon.
- Whole, cooked salmon or trout.
- Boiled or smoked ham.
- Roast beef with remoulade.
- Jam and rolled sausage.
- Liver pate with bacon.
- Potato salad and Waldorf salad.
- Boiled eggs, preferably with caviar.
- A selection of traditional Norwegian cheeses.
- Bread, flatbread and butter.
- Cucumber, tomato and other fresh vegetables as a side dish.
- Various sauces and dressings.
Desserts were often simple, such as rice pudding or fruit soup. Drinks could include beer and aquavit. Smorgasbord has always been known for its abundance and variety, and has long been a highlight of festive occasions.
Smorgasbord for business
Smorgasbords are a popular catering solution for many companies, whether for company parties, seminars, customer meetings or other events. Here you have the opportunity to choose a smorgasbord with dishes adapted to the occasion and preferences. For a relaxed corporate event, classic toppings such as cured meats, cheese and fish toppings such as smoked salmon and mackerel in tomato are suitable.
If you want a more exclusive twist, you can add shellfish, exciting salads, homemade snacks and canapés. Don’t forget to include a good vegetarian selection and options for those with allergies or special dietary requirements. With a varied and well-composed smorgasbord, it’s easy to find something for everyone in the workplace.
A smorgasbord can also be a great opportunity to highlight your company’s values and identity – for example, by choosing local produce or dishes related to the company’s business.
Smorgasbord for confirmations
Confirmation is one of life’s great celebrations, and the food should reflect the solemnity of the day while appealing to the tastes of the confirmand. A communion table can be both stylish and youthful at the same time. Light and fresh dishes such as sandwiches, wraps, mini-burgers and tempting finger food are often popular with the confirmand and the young guests. At the same time, adults appreciate classics such as roast beef, salmon, cured meats and chicken salad.
A good idea is to serve the smorgasbord as a buffet where the guests help themselves, supplemented with some hot snacks such as mini tacos, skewers or small portions of hot pasta. This provides an informal and social setting for the meal that suits the occasion. Decorate the table with colors and elements that reflect the confirmand’s interests for a personal touch.
Smorgasbord for May 17th
The national day is celebrated in style, with a good atmosphere and, not least, delicious food all over the country. A traditional smorgasbord is perfect 17 May food – easy to prepare in advance and easy to serve for both large and small parties. Typical Norwegian dishes such as cured meats, scrambled eggs, potato salad, smoked salmon and many other delicacies from the sea are natural on this day. This can be supplemented with juicy mayonnaise salads, homemade liver pate and specialties from the district to give the smorgasbord a distinctive character.
Sliced vegetables with dips, small beetroot and good bread complete the festive meal. For dessert, caramel pudding, veiled peasant girls and soft cake with cream in red, white and blue are classic choices that perfectly match the national spirit. Don’t forget a beautiful cake platter with homemade snacks and sweets decorated in the national colors!
Smorgasbord for New Year’s Eve
New Year’s Eve is a night for parties, glitter and good food in good company. A New Year’s cold table can be put together in many ways but should have an extra luxurious and exclusive feel to it. A little more expensive ingredients and delicacies such as scallops, cheeses, cured meats and perhaps even a little caviar are appropriate. Combine with small, elegant finger dishes such as sushi, sashimi, blinis with smoked salmon and mini crostini with exciting toppings.
Add lighter dishes such as fresh salads, thin slices of smoked duck breast and homemade hummus for balance. Sparkling wine or champagne is, of course, the perfect accompaniment. For dessert, choose something light and fresh like fruit carpaccio or berries with whipped cream, or go for richer cakes and desserts to match the New Year’s Eve party. Top it all off with a little firework of a dessert!
Smorgasbord for May 17th
The Christmas smorgasbord should be full of classic Norwegian Christmas food and dishes that bring Christmas spirit and coziness. Don’t forget classics such as Christmas ham, medisterkaker, Christmas sausage, pickles and red cabbage. These can be supplemented with homemade Christmas herring, gravlax, a selection of homemade pates and cured meats.
Local specialties such as rocket fish, lutefisk and pinnekjøtt give the smorgasbord an extra Christmassy and traditional touch. The cheese board should also have its place with a good selection of well-aged Norwegian cheeses along with nuts, fruit and crispbread. Of course, Christmas sweets must also be included – gingerbread, mince pies, crumb cakes and other festive treats. Make sure there’s plenty of everything so you can help yourself throughout Christmas!
Tapas smorgasbord
A tapas smorgasbord, inspired by the Spanish tradition of many small dishes, is a trendy and social way to serve a smorgasbord. Here you can put together an exciting combination of classic Spanish dishes and local Norwegian specialties. Some great tapas favorites are Serrano ham, Manchego cheese, marinated olives, dates wrapped in bacon, gambas al ajillo and tortilla Española. These can be combined with Norwegian varieties such as gravlax on rye bread, cured ham with fenugreek, lamb roll and potato salad with sour cream dressing.
Don’t be afraid to try new and exciting combinations – that’s part of the fun of tapas! Garnish with herbs, grilled peppers and small pearl onions for extra flavor and color. Serve the food in small portions so that guests can taste a little of everything, and supplement with aioli and bread on the side. A tapas-inspired smorgasbord invites guests to share their food and enjoy good conversation around the table.
What to drink with a smorgasbord?
The recommended drink for a smorgasbord depends on the occasion and the menu, but a good starting point is a sparkling aperitif such as cava or champagne. These go well with most starters and small dishes. For main courses such as fish or meat, choose a suitable white or red wine, such as riesling for light fish and syrah or merlot for meat. Beer and non-alcoholic alternatives such as water, juice and soft drinks should also be available. Coffees and cordials are a great way to finish.
How much is calculated per person on a smorgasbord?
The amount of food per person on a smorgasbord depends on the number of dishes, type of food and whether other dishes are also served. A rule of thumb is:
- Small smorgasbord (4-6 dishes): 300-400 g per person
- Medium smorgasbord (7-10 dishes): 500-600 g per person
- Large smorgasbord (11+ dishes): 700-900 g per person
If the smorgasbord is part of a larger meal, for example as an appetizer, you can calculate slightly smaller amounts. If the smorgasbord is the main meal, more food is needed. Also remember to adjust the quantity according to the composition of your guests – a smorgasbord for teenagers often requires more food than a party for pensioners.
Ordering a smorgasbord
Ordering a smorgasbord for your event is easy through our service. Here you can quickly get in touch with skilled, experienced caterers across the country who can deliver exactly the smorgasbord you want.
Simply fill in the form on our website with information about the type of event, number of guests, desired menu and any other needs. We’ll pass on your request to the supplier that best suits your needs. Within a short time, the caterer in question will contact you to discuss menu suggestions, prices and practical details.
Using our service saves you the time and effort of searching for suppliers yourself. We do the work for you by finding the best option for your event.
How far in advance do I need to book a smorgasbord?
How far in advance you need to book a smorgasbord depends on the size and complexity of your event. For a small, private party, it’s usually sufficient to book 1-2 weeks in advance. For a large event such as a wedding or company party, it is recommended to book at least 1-3 months in advance.
By ordering a smorgasbord early, you increase your chances of getting first choice of menu and supplier. This gives you more time to plan and possibly adjust the menu and number of guests. Many caterers also offer good prices to those who book early.
However, if your event is coming up at short notice, it’s still worth checking with the relevant caterers. Some have standard menus and package solutions that can be delivered in a relatively short time, especially for smaller companies. They are happy to help you arrange a smorgasbord at short notice wherever possible.
Broadly speaking, these are the deadlines for ordering a cold buffet:
- Small, private parties: 1-2 weeks
- Medium-sized companies (20-50 guests): 4-6 weeks
- Large companies (50+ guests): 2-3 months
Keep in mind that the more special wishes and needs you have, the longer it will take to fulfill them. If you need well-known, exclusive ingredients or dishes adapted to allergies and diets, you should book your catering extra early.