Smörgåsbord the best-known feature of the cuisine of sweden, is related to the Russian zakuski and also to hors d’œuvres and mezze, but less closely to tapas. It assumed something like its present form in the course of the 19th century, following old traditions of placing all foods on the table at once and of guests bringing their own contributions (see potluck). Nowadays it is usually prepared by the hostess, without contributions, and consists in an assortment of cold dishes, sometimes supplemented by hot ones, served either as the preliminary to a meal (like zakuski) or as a full buffet meal.
