Finland’s delicious food culture comes from both eastern and western sources of influence. Since the Middle Ages, many novelties from Sweden (West) and Novgorod (East) have come to Finland for new inspiration. Finland’s cold buffet is inspired by both the Russian zakuska table and the Swedish smörgasbord.
Nowadays, Finland draws its ideas and inspiration from foods from around the world and then combines ideas to develop an original and unique Finnish cuisine. The chefs’ excellence and professional success can be recognized by awarding six Michelin stars to four restaurants in Helsinki.
Cranberries, mushrooms, game and fish make up Finland’s gastronomic culture and the different seasons play their part as well. Burbot roe and blinis at Shrovetide, roast lamb and pudding made from barley and rye flour at Easter time, herring and potatoes during midsummer, game in autumn, crayfish in August, pork at Christmas, and burbot soup in winter. These dishes are known to taste much better when eaten at the perfect time of year.
Fresh fish can be found in Finland all year round and can be prepared in a variety of ways. In Scandinavian cuisine, Finnish restaurants, pikeperch and freshwater zander are used in a number of their dishes. Steamed zander with smoked perch and spinach, pumpkin flower stuffed with salmon and Baltic herring layered with lettuce with fine French white wine are some of the most delicious Scandinavian dishes!
Wild birds, elk, and reindeer are also some of the most appreciated foods in Finland. One of the most popular reindeer dishes is stuffing with reindeer, accompanied by cold beer or French red wine. Modern Scandinavian kitchens serve delicious elk fillets stuffed with goat cheddar cheese, apricots and spinach flavored with balsamic syrup and Soignon goat cheese. Elk sauce, baby fenugreek, portabella mushrooms, and sweet potatoes are served with the filet.
Scandinavian cooking is very popular in Finland and when you visit, you will find that wild mushrooms are very popular with the Finnish people as they go so nicely with fish and meat. Mushrooms are also used in stews and soups. A hearty chanterelle salad with grilled whitefish, blueberry pancakes, and lobster vinaigrette makes a delicious summer meal. In eastern Finland, milkshakes, mushrooms and other edible fungi are very popular while only chanterelles and ceps are eaten in western Finland.
Raspberries, cranberries, strawberries, raspberries, lingonberries, arctic berries and sea buckthorn with ice cream, parfait and cold desserts. Finnish berries also make a delicious garnish for game and meat foods. Frozen red currants with a deliciously spicy butterscotch sauce make a great desert to follow the main course of Scandinavian reindeer.
Finnish food culture also consists of crayfish parties on late summer evenings – just like in Sweden. Lobster was the big thing in the old days and these gatherings culminated when chilled and boiled lobster with chilled bottles of schnapps was brought to the table. Since those times, crayfish parties have changed. Nowadays, lobster is eaten as a delicious appetizer, followed by a delicious main course of chicken, and juicy cranberries for dessert! Lobster tails and butter are used in Scandinavian kitchens as one of the best healthy dinner recipes all year long to provide great food options for people to choose from.
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