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 bringing new inspiration. Finland’s cold buffet has been inspired by both the Russian zakuska table and the Swedish smörgasbord.
Today, Finland takes its ideas and food inspiration 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, game 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 year.
Fresh fish can be found in Finland throughout the year and can be prepared in various ways. In Finnish Nordic cuisine restaurants, pike-perch and freshwater pike-perch are used in several of their dishes. Steamed pike perch with smoked perch, spinach and pumpkin flowers stuffed with salmon and lettuce layered Baltic herring with classy French white wine are some of the tastiest Scandinavian culinary delights!
Wild birds, moose and reindeer are also some of Finland’s most prized foods. Reindeer hash is one of the most popular reindeer dishes, served with cold beer or French red wine. Modern Scandinavian kitchens serve up savory 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 potato are served with the steak.
Nordic cuisine is very popular in Finland and when you visit it, you will find that wild mushrooms are very popular with Finns as they go so well with fish and meat. Mushrooms are also used in stews and soups. A hearty chanterelle salad with grilled white fish, berry tarts and crayfish 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.
Cranberries, cranberries, strawberries, blackberries, blueberries, arctic blackberries, and sea buckthorn go great with ice cream, parfaits, and cold desserts. Finnish berries are also tasty garnishes for game and meat foods. Frozen red currants with a delicious spicy caramel sauce are 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 the big deal in the old days, and these gatherings climaxed when boiled and cooled crayfish 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 savory poultry main course and juicy wild berries for dessert. Crayfish tails and butter are used in Scandinavian kitchens as one of the best healthy dinner recipes all year long to provide wonderful culinary options for people to choose from.