The cuisine of Finland - Europe

Europe Finland FI
Ahvenanmaa Karjala Pohjanmaa Etelä-Savo Kainuu Kanta-Häme Keski-Pohjanmaa Keski-Suomi Kymenlaakso Lappi Pirkanmaa Pohjanmaa Pohjois-Karjala Pohjois-Pohjanmaa Pohjois-Savo Päijät-Häme Satakunta Uusimaa Varsinais-Suomi

The foods of Finland

Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental style cooking. Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland.

Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as bilberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were replaced with the potato after its introduction in the 18th century.

Finland - See the recipes

Appetizer recipes

Carpaccio of marinated salmon Gravlax Smoked salmon spirals Smoked salmon spread with capers

Main recipes

Broiled fillets of salmon with green sauce Pear-hazelnut cheesecakes

Side dishes recipes

Potato galette

Dessert recipes

Apple fritters with apricot sauce Blueberry crisp Lemon pound cake Strawberry daiquiri sorbet Triple blueberry and strawberry pie

Cooking in Finland