Thin rye crust pastries filled with rice porridge, served with a mixture of butter and egg known as “munavoi.” 1)
A traditional Finnish fish pie where fish (often perch or salmon) and pork are baked inside a dense rye bread crust. 2)
Dense and dark rye bread, a staple of Finnish cuisine, often enjoyed with butter, cheese, or smoked fish. 3)
A mild cheese traditionally made from cow's or goat's milk, often served warm with cloudberry jam. 4)
Thinly sliced reindeer meat sautéed with onions and butter, typically served with mashed potatoes and lingonberry sauce. 5)
A creamy soup made with fresh salmon, potatoes, leeks, carrots, and dill, often finished with cream. 6)
A thick, green pea soup traditionally served on Thursdays, often accompanied by mustard and Finnish pancakes (pannukakku). 7)
A traditional Finnish dessert made with fresh blueberries and a creamy custard filling on a buttery crust. 8)
A hearty stew made with a mix of beef, pork, and sometimes lamb, slow-cooked with root vegetables and seasoned simply with salt and pepper. 9)
Salmon fillets cured with a mixture of salt, sugar, and dill, thinly sliced and often served with rye bread and mustard-dill sauce. 10)
A traditional Easter dessert made from water, rye flour, and powdered malted rye, flavored with molasses, orange zest, and salt, typically served with cream and sugar. 11)
A colorful beetroot salad made with boiled potatoes, carrots, pickles, and onions, often dressed with a sour cream and vinegar dressing. 12)
Cabbage leaves stuffed with a mixture of ground meat (usually pork or beef) and rice, baked in the oven with a tomato or cream sauce. 13)
Whitefish from Finnish lakes, lightly salted and cold-smoked, often served with potatoes and a dill sauce. 14)
A tart and sweet jam made from lingonberries, commonly served as a condiment with meat dishes like meatballs and reindeer. 15)