Finland’s delicious food culture draws from both Eastern and Western sources of influence. Since the Middle Ages, many novelties from Sweden (west) and Novgorod (east) have come to Finland bringing new inspiration. The Finnish cold buffet has been inspired by both the Russian zakuska table and the Swedish smörgasbord.
Today Finland takes its ideas and inspiration from food from around the world and then combines the ideas to develop original and unique Finnish cuisine. The excellence of the chefs and their professional success can be recognized by the fact that six Michelin stars have been awarded to four restaurants in Helsinki.
Wild berries, mushrooms, game and fish make up Finland’s food culture, and the different seasons also play a part. Burbot roe and blinis at Shrovetide, roast lamb and pudding created with malt and rye flour at Easter, herring and potatoes at Midsummer, games in autumn, crayfish in August, ham at Christmas and burbot stew in winter . These dishes are known to taste so much better when eaten at the perfect time of the year.
Fresh fish can be found in Finland throughout the year and can be prepared in various ways. In Finnish Nordic cuisine restaurants, walleye and freshwater walleye are used in several of their dishes. Steamed walleye with smoked perch, spinach and pumpkin blossoms stuffed with salmon and Baltic herring layered with lettuce with classy French white wine are some of the tastiest Scandinavian culinary delights around!
Wild birds, moose and reindeer are also some of Finland’s most prized foods. Reindeer hash is one of the most popular reindeer dishes that is accompanied with cold beer or French red wine. Modern Scandinavian kitchens serve up tasty elk fillets stuffed with goat cheddar, apricots and spinach flavored with balsamic syrup and Soignon goat cheese. Elk gravy, baby fenugreek, portabella mushrooms and sweet potato are served with the steak.
Nordic cuisine is very popular in Finland and when you visit, you will find that wild mushrooms are very popular among Finns as they go very well with fish and meat. Mushrooms are also used in stews and soups. A good chanterelle salad with grilled white fish, berry tarts and langoustine sauce is a delicious summer meal. In eastern Finland, milkcaps, russulas and other edible mushrooms are very popular, while in western Finland only chanterelles and ceps are eaten.
Blueberries, lingonberries, strawberries, blackberries, blueberries, arctic blackberries, and sea buckthorn go great with ice cream, parfaits, and cold desserts. Finnish berries also make tasty garnishes for game and meat foods. Frozen red currants with a delicious chutney of caramel sauce make a wonderful dessert to accompany the main course of Nordic reindeer meat.
Finnish food culture also consists of crayfish parties on summer evenings, just like in Sweden. Crayfish was top of mind in the old days and these gatherings reached their climax when boiled and cooled crawfish were brought to the table with cold bottles of brandy. Since those times, crab parties have changed. Today, crayfish is eaten as a delicious starter, followed by a tasty main course of poultry and juicy wild berries for dessert. Crayfish tails and butter are used in Scandinavian kitchens as one of the best healthy dinner recipes throughout the year to provide wonderful culinary options for people to choose from.
