Finnish cuisine

Mead (, ), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. Possibly the most ancient alcoholic drink, the defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling, and despite a common misconception that mead is exclusively sweet, it can also be d

species of plant

potato dish

dish of cabbage leaves with a filling

meat dish made from finely chopped raw beef or horse meat

thick soup usually made out of dried split peas

thumb|American meatloaf with tomato ketchup

traditional Estonian, Finnish and Slavic finely milled flour mixture

culinary traditions of Finland

Kissel or kisel is a simple dish with the consistency of a thick gel, and made of sweet fruit, berry, grains (oatmeal, rye, wheat), peas, or from milk. It is commonly thickened with potato starch or corn starch and may be served either as a drinkable dessert or as a thicker, jelly-like dish. It belongs to the group of cold-solidified desserts, although it can be served warm.

single slice of bread with food items on top

A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based food additive.

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thumb|Gravlax with hovmästarsås (a mustard and dill sauce)

thumb|Lutefisk prepared to eat

Crispbread is a flat and dry type of bread, containing mostly rye flour. Crispbreads are lightweight and keep fresh for a very long time due to their lack of water. Crispbread is a staple food and was for a long time considered a poor man's diet.

traditional pasties from Karelia

A ', , Swedish eclair, , , , or is a traditional sweet roll made in various forms in Sweden, Finland, Estonia, Denmark, the Faroe Islands, Iceland, Norway, and Latvia, associated with Lent and especially Shrove Tuesday in most countries, Shrove Monday in Denmark, parts of southern Sweden, Iceland and Faroe Islands or Sunday of Fastelavn in Norway. In Sweden it is most commonly known as just (plural: ), but is also known as , . In the southern parts of Sweden, as well as in Swedish-speaking Finland, it is known as (plural: ; on the other hand means a plain wheat bun with butter, called in Swedi

thumb|250px|Mämmi with cream and sugar

multilayered, laminated sweet pastry

Peremech ( / pərəməç / pärämäç; , tr. beremes; ) is an individual-sized fried dough pastry common in Volga Tatar and Bashkir cuisines. It is made from unleavened or leavened dough and usually filled with ground meat and chopped onion. Originally, finely chopped pre-cooked meat was used as a filling, but later raw ground meat became more common. Alternatively, peremech can be filled with potato or quark.

cold cut non-dairy meat jelly or terrine

potato dish

traditional soup prepared from stinging nettles

traditional fruit preserve in Scandinavian cuisine

Oatmeal is a preparation of oats that have been dehusked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.

(Swedish for ), or sandwich cake (; ; ), is a savoury main dish, not a dessert, of Swedish origin, popular in Sweden, Finland, Estonia, and Iceland, etc. The name is quite literal, with the dish consisting of a cake-like dish, mainly festive, but composed of layers of bread bound with large amounts of sandwich filling and garnish, structurally similar to a layered cream cake, but culinarily more in line with Toast Skagen. When eaten, it is sliced and served like any other cake.

Pytt i panna (Swedish), pytt i panne (Norwegian), pyttipannu (Finnish) or biksemad (Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash, and popular in Scandinavia. The term is Swedish for "small pieces in a pan".

Salmon chowder ( , ) is a common dish in Finland and other Nordic countries. It consists of salmon fillets, boiled potatoes, carrots and leeks. The dish is served hot, and typically seasoned with fresh dill, allspice, salt and black pepper. The soup is made with cream or whole milk, making it a chowder with a creamy flavour and texture.

coarse fragments of refined white sugar, often used as a decorative topping for baked goods

mixture of butter and chopped hard boiled eggs, eaten in Finland and Estonia

ham eaten for Christmas

'''''' (Swedish , , ) is a Nordic fruit soup made from bilberries (European blueberries), which can be served cold or hot. It is sweet and contains starch, which gives it a fairly thick consistency. It is served either as soup, often together with porridge, or as a drink.

a type of bread

thumb|right|Finnish blood pancakes Blodplättar (in Swedish; blodpannekaker in Norwegian, veriohukainen, verilätty or verilettu in Finnish; verikäkk in Estonian), or blood pancakes in English are a dish served in Finland, Estonia, Sweden and Norway made of whipped blood (typically reindeer blood), water or pilsner, flour and eggs. It is similar to black pudding, but is thinner and crispier.

traditional meal from Lapland and Sakha (Yakutia)

cuisine of peoples from the Sápmi territory of the Sami people

In Finnish cuisine, rosolli is a salad eaten mostly as a cold side dish, in particular as part of the traditional Finnish Christmas meal.

Viili (Finnish) or Fil (Swedish) is a mesophilic fermented milk product found in the Nordic countries, particularly Finland and Sweden. Viili is similar to yoghurt or kefir, but when left unmixed, its texture is malleable, or "long". The metabolism of the bacteria used in the fermentation also gives viili a slightly different taste.

Best known by its German name, Alexandertorte (, aleksanterintorttu, , Aleksandra torte) is a cake that consists of pastry strips filled with raspberry preserves or raspberry jam.

thumb|Whisking while it is cooling down in water filled kitchen sink Vispipuuro (, "whipped porridge"), russedessert (Norwegian), vispgröt/klappgröt/klappkräm (Swedish name), debesmanna (Latvian name, "sky-semolina"), or mannavaht (Estonian name) is a sweet, wheat semolina (manna) cold porridge made with berries, usually lingonberries.

thumb|Porkkanalaatikko Porkkanalaatikko (or, in Swedish, morotslåda, both meaning 'carrot casserole') is a traditional Finnish dish mostly eaten during Christmas.

dish of cooked macaroni and a mixture of egg and milk with additional ingredients like meats, vegetables or fish

thumb|s with prune jam filling thumb|Making s A '''''' (, lit. "Yule tart", ; sometimes known as , "star tart") is a Finnish Christmas pastry. It is traditionally made from puff pastry in the shape of a star or pinwheel and filled with prune jam and often dusted with icing sugar. The pastries can be in other shapes and apple used in place of the prune jam.

Blodpalt (Swedish; ; ) is a type of palt, a dumpling made from barley or rye flour and (but not always) grated raw potatoes, with blood added.

thumb|Finnish liver casserole Liver casserole (, ) is a Finnish food that is made of rice, ground liver, butter, syrup, egg, onion, and raisin. It is traditionally served with lingonberry jam.

thumb| as a condiment on a crispbread with [[cottage cheese and dill.]] thumb|Tubes containing in Norway. '''''' ('sandwich caviar') is the Swedish word for a fish roe-based spread eaten in the Nordic countries and released in the 1950s. Despite its name, is not actual caviar, i.e. sturgeon roe. Instead, it is a paste made most often from cod roe and a variable mix of other ingredients. Whole roe is aged for up to two years in barrels in which the roe is layered with sugar, salt, and a sugar-salt brine, and turned regularly. After brining, it is smoked and then processed further. It is emulsif

thumb|right|Lanttulaatikko

'''''' (Finnish, ), also known as , is Finnish salted and dried meat, often reindeer meat.

thumb|A bowl of kesäkeitto Kesäkeitto (; ) is a traditional vegetable soup in Finnish cuisine cooked in milk with butter, potatoes, carrots, peas, cauliflower and possibly other vegetables of the season. During the wars in the 1940s, summer soup was very popular in Finland because the availability of many foods was inconsistent, it was satisfying, and it could be made with ingredients from the garden. For this reason, the Finno-Swedes called it snålsoppa (snål means "stingy").

Bread of Finland

thumb|Rainbow trout nailed to a plank with wooden pegs and ready for cooking thumb|Blazing salmon with blazing equipment ' () or ' () is a Finnish fish preparation, in which salmon (or rainbow trout) is nailed to a plank with wooden pegs and cooked over the radiated heat from an open fire. Wooden pegs are used instead of regular nails because if used, the regular nails would get too hot and sear the meat around them, and in worst case the fish could fall to the ground. The planks are positioned vertically around the edge of the fire at an angle. has also been served as street food.

mixed salad featuring salted herring

Lörtsy () is a thin, half-moon shaped pastry originally invented in Savonlinna, eastern Finland. It can be made with a variety of fillings; the most common ones are either a savoury meat filling or a sweet apple filling.

thumb|Sultsina Sultsina (, ) is a traditional Karelian dish, a cross between a crêpe and a flatbread, made of unleavened rye dough and a farina (mannapuuro) filling. Rice pudding can also be used as a filling.

variant of oven-baked pancake

Finnish dish

Rosvopaisti (Finnish lit. “robber’s roast”; ) is roast meat cooked in a cooking pit. It is said to have Mongolian origins and to have become generally known through Veikko Huovinen’s novel Lampaansyöjät (The Sheep Eaters).

thumb|Modern Finnish joulupöytä Joulupöytä (; "Yule table") is the traditional assortment of foods served on Christmas Eve in Finland. It contains many different dishes, most of them typical for the season.