Midsommar, director Ari Aster’s sophomore film, is a sun-washed nightmare. Dani (with a beautiful and raw performance by Florence Pugh), travels with her boyfriend and friends to an idyllic village in Sweden for their midsummer festival. What follows is a smorgasbord of pagan ritual, grief and repressed emotion topped with a flower crown.

 

 

 

I was delighted with the multiple food scenes, starting with a trippy mushroom tea that as you can imagine flavors the experience. Later, the women of the village prepare meat pies with some…let’s say special ingredients. A giant flopping herring is offered to Dani the newly crowned May Queen as part of a village ritual. In fact, all the dining scenes are themselves a ritual, with traditions and spells and an eerie cascade of cutlery.

To celebrate Midsommar, I put together a typical Swedish smorgasbord, with fish, including pickled herring of course, and pastry-wrapped sausage rolls inspired by the meat pies. There are pickled onions and cucumbers, and dilled mustard sauce that goes well with both the fish and the sausage rolls.

 

 

 

For the sausage rolls
1 pound sausage (I used Tofurkey kielbasa because we have vegetarians in our house, but this is pretty basic so any will do)
2 sheets (1 package) puff pastry, thawed
1 egg

Heat oven to 400. Pan fry the sausage until done. Cut each puff pastry sheet in half and wrap a sausage in each, sealing with water and placing on a baking sheet seam side down. Beat egg with a tablespoon water and brush over the rolls. Bake for 20 minutes, cool slightly and slice.

 

For the mustard sauce
1/4 cup dijon mustard
2 teaspoons salt
2 tablespoons sugar
2 tablespoons chopped dill
2 tablespoons apple cider vinegar
2 tablespoon oil

 

Whisk together.

 

For the pickles
1 cup apple cider vinegar
1 tablespoon salt
1 tablespoon sugar
1 small red onion, thinly sliced
1 small cucumber, thinly sliced

Whisk together apple cider vinegar, salt and sugar. In separate bowls, pour half over onion and half over cucumber. Toss well and let sit at least an hour, ideally overnight in the fridge.

 

To serve
smoked salmon
pickled herring
capers
cream cheese
sliced pumpernickel

Arrange on a board and enjoy a festive snacky meal with friends, family, or your favorite pagan cult.

 

And, check out previous horror confections from Witchy Kitchen here on Nightmare on Film Street, like Michael Myer’s Pumpkin Pie, Crypt Keeper Crunch, Slender Man Creepypasta, a Three-Course Meal of Witchy Delights, and more!