FINNISH DISHES Suomalaisia ruokalajeja Various regional dishes with dialectal names are omitted, unless they are known or consumed throughout Finland.	Abbreviations and symbols: (sg.) = singular (pl.) = plural lit. = literally Syn. = synonyms = link to illustration
You will find recipes for some of the dishes mentioned below on Nordic recipe archive.

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | Å | Ä | Ö

A
Finnish	English	Description	Photo
Ahvenanmaan pannukakku	Aland pancake, Åland pancake	A traditional speciality of the Swedish-speaking province of Åland Islands, a large oven-baked pancake made using leftover wheat semolina (manna) or rice porridge as a base for the batter. The cold porridge is heated and thinned out with milk, enriched with eggs, sugar and spices like cardamom, saffron or cinnamon, poured in a wide oven pan and baked. The pancake may be served, usually lukewarm, with whipped cream and fruit compote, jam, berries, etc. Syn. Finland Swedish: ålandspannkaka
ahvenkukko	perch loaf	See kalakukko.
aladobi	meat, fish or vegetable aspic jelly	Cooked meat, fish or vegetables cut in small pieces and placed in a form together with stock prepared from meat, poultry or fish items rich in gelatine and chilled until solidified. In lack of these gelatinous items, powdered or sheet gelatine is added to the stock. Aspics made with pork and/or veal are most commonly consumed in Finland.
apposet	peas in the pod	Finnish summer dish of fresh field or garden pea pods boiled in salted water until tender. The pods are dipped in melted butter, placed whole in the mouth and the pulp and peas stripped off by pulling the pod between the teeth. See a recipe for Peas in the pod.
avokukko	open-faced fish loaf	Similar to kalakukko, avokukko is an oven-baked pie with a rye crust and fish filling of eastern Finnish origin. The filling (eg whole small vendace, powan, salmon, etc and pork fat slices, butter and salt) is piled on the centre of a thickly rolled-out dough disk and the edges are folded over to partly cover the filling. After baking in hot oven, the pie is brushed with butter and wrapped in parchment paper, tea towel, foil, etc, for the crust to soften before eating. See kalakukko.
B
Finnish	English	Description	Photo
berliininmunkki	sugar-glazed jelly doughnut, lit. "Berlin doughnut"	Round sweet yeast dough fritter, usually filled with apple marmalade or raspberry or strawberry jam and glazed with pink sugar icing. See munkki.
blinit (pl.), blini (sg.)	blins (pl.), blin (sg.)	Russian savoury yeast dough pancakes served as appetizers. In Finland, these are usually eaten around Shrovetide. Syn. linnit (pl.), linni (sg.). See a recipe for Russian blins.
borštškeitto	borshch soup	Thick Russian beetroot soup served with smetana. Besides the beetroot, root vegetables and cabbage are used to make the soup. See a recipe for Borshch soup.
bostonkakku	Boston cake	Sweet yeast dough cake made with dough rolls stuffed with cinnamon and/or almond flavoured filling, placed snugly in a round cake pan and baked. See a recipe for Boston cake.
E
Finnish	English	Description	Photo
etikkasilli	vinegar herring	Rolled herring or Baltic herring fillets simmered in vinegar marinade seasoned with salt (and sugar), fresh dill and spices. The rolls are chilled in the marinade and served with dill, cooked new potatoes, etc. The term "etikkasilli" also refers to raw herring/Baltic herring marinated or pickled in various types of vinegar-based brines or sauces, served uncooked.
G
Finnish	English	Description	Photo
glögi	Scandinavian mulled wine, Swedish: glögg	Red wine, white wine or various fruit juices heated up with sugar and spices like cinnamon, cloves, cardamom, Seville orange, etc. Basic hot glögi is served from tea glasses or mugs mixed with a few raisins and blanched almonds. Syn. hehkuviini. See recipes for Red Christmas glögg, White Christmas glögg or non-alcoholic Glögg.
graavikala	salt-cured raw fish, freshly salted fish	Fresh fillet of fish (salmon, rainbow trout, whitefish, etc) which is sprinkled with salt and sugar mixture and fresh dill or other herbs and spices, wrapped and left to cure for a few hours or up to 3 days. Salt-curing does not "cook" the fish but only seasons it, so it is consumed raw. Syn. kraavikala, graavattu kala, kraavattu kala, tuoresuolattu kala. See a recipe for Gravlax.
graavilohi	salt-cured raw salmon, Swedish: gravlax	See graavikala.
graavisiika	salt-cured raw powan	See graavikala.
grillattu kana, grillattu broileri	grilled chicken, grilled broiler	A whole roasted chicken or broiler, a traditional Sunday dish in the 1950s and 60s, especially among urban families. Nowadays ready-grilled broilers are widely available at the supermarket and grocery store grilled food counters, although in many lower-quality stores the broilers are sometimes too heavily salted and seasoned, usually to mask the inferior quality of the (frozen) meat used for the product. Syn. grillattu kananpoika, grillikana, grillibroileri.
H
Finnish	English	Description	Photo
Hanna-tädin kakut	aunt Hannah's cakes	Small, light-coloured round cookies of crumbly, fine texture. See a recipe for Aunt Hannah's cakes.
Hasselbackan perunat	Hasselback potatoes	Partially thinly sliced, whole oven-roasted potatoes. See a recipe for Hasselback potatoes.
hedelmäkakku	fruit cake	Usually a light-coloured, soft-textured sponge or pound cake with added dried and candied fruit. Finnish Christmas fruit cake usually contains spices, brown sugar or molasses and nuts in addition to fruit, resembling rich and dark English fruitcakes. See a recipe for Christmas fruit cake.
hedelmäsalaatti	fruit salad	While nowadays a Finnish fruit salad may consist of any fresh exotic fruit imported from around the globe, a classic, simple fruit salad served for dessert usually consists of bananas, apples, grapes, oranges and their juice. In addition, other fresh fruit and berries may be added, according to the season, as well as sugar, syrups and other seasonings or spices. As many fruit are available almost all year round, the use of canned or frozen fruit in fruit salads has diminished.
hernekeitto	pea soup, green pea soup	Traditional Finnish and Swedish Shrovetide dish, pea soup is a thick soup made with dried, soaked green peas, cooked with a piece of smoked pork shank, carrots, onions and spices. Previously a traditional Thursday dish, followed by a dessert of oven-baked pancake. Especially at Shrovetide, the soup may be served with a small glass of warmed Swedish punsch. Syn. hernesoppa, hernerokka. See a recipe for Green pea soup.
hiekkahentunen	shortbread tartlet	Small pastry case of shortcrust dough, topped and decorated with sweet filling, like whipped cream, custard, lemon curd, jam, fresh berries, fruit, chocolate, etc. Besides wheat flour, the dough is usually made partly with finely ground almonds or potato flour, making the texture of the tartlet very light, fine and crumbly, resembling fine sand (= hiekka).
I
Finnish	English	Description	Photo
imellytetty perunalaatikko	sweetened potato casserole	Sweet casserole dish made with pureed potatoes, traditionally served at Christmas. Syn. imelletty perunalaatikko, perunatuuvinki. See a recipe for Sweetened potato casserole.
J
Finnish	English	Description	Photo
Janssonin kiusaus	Jansson's casserole	Swedish-origin casserole dish (lit. "Mr Jansson's temptation", Swedish: Janssons frestelse) made with julienne-cut potatoes, onion, Swedish anchovies and cream. See kinkkukiusaus, lohikiusaus, sillikiusaus. See a recipe for Jansson's temptation.
jauhelihapihvi	hamburger patty, ground meat patty	Meat patties formed from finely ground meat, usually bound with eggs, cream, bread or breadcrumbs, seasoned and fried in frying pan or baked in oven. Besides ground beef, veal or pork, hamburger patties may also be made with ground chicken, venison, fish and offal, like liver. See a recipe for Liver hamburgers.
joulukinkku	Christmas ham	Oven-baked salt-cured ham, the traditional centrepiece dish of Finnish Christmas dinner.
joulutorttu	Christmas pastry	Pinwheel-shaped pastry or turnover of puff pastry or quark-butter dough filled with prune or apricot jam. These pastries are served traditionally at Christmas, accompanied by glögg, the Scandinavian mulled wine. Syn. tähtitorttu, luumutorttu. See a recipe for Star-shaped Christmas pastries.
juustoleipä	Finnish oven cheese	Traditional Finnish unripened cheese pressed into a flat disk and broiled over open fire. Syn. leipäjuusto. Read more about oven cheese here.
K
Finnish	English	Description	Photo
kaalikeitto	cabbage soup	Clear, thick and flavourful Russian-origin soup made with white cabbage, root vegetables, stock and spices. Instead of fresh cabbage, also sauerkraut may be used to make the soup. See a recipe for Cabbage soup.
kaalikääryle	stuffed cabbage roll	Cabbage leaves rolled around stuffing (usually ground meat, rice, cream, eggs and spices), glazed with molasses and melted butter and baked in oven. See a recipe for Stuffed cabbage rolls.
kaalilaatikko	cabbage casserole	Casserole dish made with chopped white cabbage stewed in butter, fried ground meat and cooked rice, seasoned with dark molasses and other spices and simmered in oven until sweet and succulent. Also onion and carrot may be added to the stew to flavour it. In less palatable versions rice porridge and milk and/or cream are added to the dish. The casserole is traditionally served with lingonberry jam or sugared lingonberries. See a recipe for Cabbage casserole.
kaalipiirakka	cabbage pie	Traditionally, a large rectangular flat pie with thin top and bottom crusts of yeast dough or puff pastry. The pie is generously filled with finely chopped white cabbage sautéed in butter and baked in oven in a large baking pan. Sautéed onion, hard-boiled chopped eggs or other ingredients may be added to the cabbage filling. Also sauerkraut may be used as filling in kaalipiirakka.
kalakeitto	fish soup	Typical Finnish fish soup can be made with various fish, most commonly salmon, perch, pike-perch, trout, burbot, whitefish, etc, vegetables, spices, herbs and fish stock. The soup can be clear or mixed or enriched with milk or cream. See lohikeitto, madekeitto.
kalakukko	fish loaf, lit. "fish-rooster"	Traditional loaf-shaped fish and pork pie of the Savo region in eastern Finland. The filling consists of layers of fish and pork fat, which are wrapped inside a smooth rye crust and slowly baked in oven. The dome-shaped pie is eaten by cutting out pieces of the crust, topping them with the succulent filling. Kalakukko can be filled with whole small fish (vendace) or fish fillets (eg vendace, perch, rainbow trout) or vegetables (eg rutabaga), alternating them with layers of pork fat and salt.
kalalautanen	fish platter	See sillilautanen.
karjalanpaisti	Karelian stew, Karelian hot pot	Traditional meat casserole dish of the Karelia region in southeastern Finland. In its simplest form, this delicious dish is made with only two to three different types of meats (beef, pork and/or lamb), salt and water. In addition, variety meats (liver, kidneys, heart), spices (pepper, allspice, bay leaf), onions and root vegetables (carrot, rutabaga) are often added to the stew. See a recipe for Karelian stew.
karjalanpiirakka	Karelian pasty	Traditional small pasty of the Karelia region in southeastern Finland. Pasties have a very thin rye crust filled with creamy rice porridge or potato puree filling. Other cereals or vegetables may also be used to make the filling. See recipes for Karelian rice pasties, potato pasties or carrot pasties.
kaurakeksi	oat biscuit	Thin sweet cookie made with rolled oats, sugar, butter and flour. See a recipe for Oat biscuits.
kaurapuuro	oat porridge	Porridge made with whole oat grains, oat grits or (most frequently) rolled oats and water or milk. See a recipe for Oat porridge with berries.
keitetyt ravut	cooked crayfish	Fresh crayfish briefly boiled in water seasoned with salt and crown dill, a great (and expensive!) delicacy of the Nordic cuisine. The crayfish are left to cool in the strained cooking liquid, absorbing the flavour of salt and the wonderful aroma of dill. The crayfish are shelled and eaten with the hands, their tail and claw meat usually piled on freshly toasted, buttered bread topped with fresh dill. During the month of August, traditional crayfish parties are commonly arranged in Finland and Sweden. See a recipe for Cooked crayfish.
kermakakku	cream layer cake	Sponge cake cut in layers and filled with whipped cream and fruits, berries or some other flavouring ingredient. This festive cake is usually garnished with whipped cream as well.
kermaviili	Finnish curd cream	Traditional Finnish and Swedish cultured milk product made by curdling half cream with special starter bacteria. Kermaviili has a thick, smooth consistency and a mild, fresh flavour. Kermaviili may be eaten for breakfast or as a snack or dessert, sprinkled with sugar and cinnamon, with fruit and berries or a multitude of other toppings. It is also widely used in cooking to make cold savoury or sweet sauces and dips or added as a binding ingredient to sweet or savoury pie fillings, hamburger mixes, etc. See viili. See a recipe for homemade Kermaviili.
kesäkeitto	summer vegetable soup, lit. "summer soup"	Summertime soup made with fresh, young carrots, green peas, cauliflower and new potatoes. Milk is usually added to the stock. See a recipe for Summer vegetable soup.
kiisseli	fruit soup, Russian: kisel	Various fruit soups made with fresh, frozen or dried fruits and berries. The fruit are cooked with water or juice and sugar and thickened with potato flour, if required. The soup may be served warm or chilled, either plain or with milk, cream, whipped cream, ice cream, etc. See recipes for Cranberry soup and Rose-hip soup.
kinkkukiusaus	smoked ham and potato casserole, lit. "ham temptation"	Baked casserole dish similar to the Swedish Jansson's temptation, made with julienne-cut potatoes, onion, smoked ham and cream. See Janssonin kiusaus.
kinuski	tianuchka	See tšinuski.
kinuskikakku	tianuchka cake	See tšinuskikakku.
kola	cream toffee candy	Soft cream toffee candy of Swedish origin, kola is made by cooking together cream and/or milk, sugar and/or light or dark molasses, glucose, etc. The candy mixture can be flavoured in a number of ways and is poured to set in a pan, tray or simply a sheet of parchment paper before being cut in pieces. Kola candies can be soft, similar to fudge, or chewy. Syn. kermakola, kermakaramelli, kolakaramelli.
korppu	rusk	Small, oblong or round cookies that are slowly dried in oven until crisp. Also slices of cakes and sweet yeast breads can be dried into rusks. Rusks can be savoury or sweet. See a recipe for Honey rusks.
korvapuusti	cinnamon roll	Butter, cinnamon and sugar filled sweet yeast dough pastry. See a recipe for Cinnamon rolls.
kotikalja	homemade beer	Traditional, low-alcohol beer made with rye flour, rye malt, sugar, water and fresh yeast, using very simple technique. The beer is usually sweet, but not sugary, with a light to dark brown colour. In the old times, every rural household used to brew their own beer, especially around Christmas time. Although nowadays ready-made kotikalja is available in most stores, many people like to "brew" their own beer, either using store-bought starter kits involving nothing more than stirring the ingredients together, or more complex techniques, being closer to traditional brewing. The former method produces rather flat-tasting, uninteresting beer lacking the depth in flavour, while the latter gives a mellower, fuller-tasting beer, the flavour and consistency of which varies according to each brewer's recipe and brewing technique used. Finnish homemade beer typically contains extremely low amount, if any, of alcohol, being suitable also for children to drink. Syn. kalja. See a recipe for Christmas beer.
kruska	kruska	Grainy porridge or muesli-like dish rich in fibre, made by cooking and slowly simmering crushed oat or barley grains, wheat bran, soaked raisins or dried figs and water in oven or vacuum flask. The porridge is served with milk and berries or fruit or berry puree. Kruska (from the Italian word for "bran", crusca) was introduced as a health-food in the 1930s by the Finnish-born writer and nutritionist Are Waerland (1876-1955), a pioneer in promoting healthy lifestyle and lacto-ovo vegetarian diet.
kuivakakku	sponge or pound cake, lit. "dry cake"	In general, the term kuivakakku refers to any type of sponge or pound cake, distinguishing it from the more elaborate and festive cakes, like the moist, filled layer cakes. Kuivakakku can be flavoured with various spices, cocoa powder, chocolate, fruit, nuts, etc. See recipes for Basic sponge cake, Currant cake, Date cake, Gingerbread cake and Walnut cake.
kulitš	kulich	Tall and cylindrical, rich sweet yeast bread of Russian Orthodox origin. Kulich is usually flavoured with vanilla and/or saffron. Chopped nuts or candied fruit may be added to the dough. Kulich is served sliced, spread with paskha. Syn. kulitsa. See a recipe for Kulich.
kuningatarhillo	raspberry and bilberry jam, lit. "queen's jam"	Jam made with a mixture of raspberries and bilberries. See a recipe for Queen's jam.
kääretorttu	jelly roll, Swiss roll	Sponge cake roll filled with jam, fruit, whipped cream, custard, ganache or various other sweet fillings.
köyhät ritarit	French toast, lit. "poor knights"	Sweet dessert of slices of stale white bread dipped in milk and egg mixture and slowly browned in butter. "Poor knights" become "rich knights" (= rikkaat ritarit) if served with whipped cream and jam. See a recipe for Poor knights.
L
Finnish	English	Description	Photo
lammaskaali	mutton and cabbage stew	Pieces of fresh or browned mutton or lamb and cabbage layered in a pot, moistened with water and simmered gently and slowly until done. The stew is seasoned with salt and allspice, sometimes also with dark molasses.
lanttukukko	rutabaga loaf, swede loaf	See kalakukko.
lanttulaatikko	rutabaga casserole	This traditional Finnish Christmas dish is made with cooked, pureed rutabaga mixed with cream, eggs, molasses and spices and baked in oven. See a recipe for Rutabaga casserole.
laskiaispulla	Shrove bun	Swedish sweet yeast dough bun filled with almond paste and whipped cream traditionally served at Shrovetide. Nowadays also strawberry jam is used instead of the authentic almond paste filling. See a recipe for Shrove buns.
leipä	bread	Since ancient times, bread and other grain products have been the staple food for Finns. Finnish bread culture is extremely rich. There are thousands of different bread varieties available in Finland, made with a variety of flours, grains, cereals and seeds. Listing them all in here would be impossible. Perhaps the most characteristic bread products of Finland are the various rye breads. Read more about the various flour and cereal types used in Finland: Flours, starches and breadcrumbs and Cereals and grains.
leipäjuusto	Finnish oven cheese	See juustoleipä.
lettu	crêpe, pancake	See ohukainen.
lihakeitto	meat soup	Clear soup made with cooking meat (usually beef or mutton chuck, shoulder, etc), root vegetables, onion, leek, spices and herbs in stock, traditionally seasoned with allspice. After cooking, the meat is stripped from the bone and added to the clear stock together with the cooked, cubed vegetables. A cheaper, quicker and less palatable version is sometimes made with ground beef, called jauhelihakeitto, lit. "minced meat soup".
lihaliemi	meat stock, beef stock, bouillon	Clear, strong stock cooked with beef (chuck, shoulder, knuckle, shin, etc), marrowbone, onion, leek, root vegetables and various spices and herbs. After cooking, the meat and vegetables are discarded (the meat may be used in other dishes), the fat removed and the clear stock used as a base for numerous soups or simply as a hot, nutritious beverage. See a recipe for Beef bouillon. Syn. naudanlihaliemi, "buljonki".
lihapiirakka	meat pasty	Pasty of yeast dough or puff pastry filled with cooked and seasoned ground meat into which rice, onion, chopped hard-boiled eggs or other ingredients may be added. Pasties can be baked in oven or deep-fried. See a recipe for Meat pasties.
lihapyörykkä	meatball	Small and round meatballs made with ground meat mixed with eggs, fresh bread or breadcrumbs, spices, cream, milk or other liquid. Meatballs are fried in skillet or baked in oven. Syn. lihapulla. See a recipe for Meatballs.
lindströminpihvi	Lindström's hamburger	Swedish dish originating from Russia, a beef hamburger patty mixed with chopped pickled beetroot, capers and other seasonings (Swedish: biff à la Lindström).
lipeäkala	lutefish, lutefisk, Swedish: lutfisk	Traditional old Swedish and Finnish Christmas dish made with dried white fish soaked in potash lye and water, then simmered until tender. Nowadays lutfisk is mainly made with ling, but also cod (pictured in link), pike, pike-perch, burbot, powan and bream were used previously. Read more about lutefisk here. See a recipe for cooking lutefisk here.
lohikeitto	salmon soup	Clear or creamy salmon and vegetable soup. See a recipe for Salmon soup.
lohikiusaus	salmon and potato casserole, lit. "salmon temptation"	Baked casserole dish similar to the Swedish Jansson's temptation, made with julienne-cut potatoes, onion, dill, fresh, cooked or hot or cold-smoked salmon or gravlax and cream. Instead of salmon, rainbow trout or other fish may be used in the dish. See Janssonin kiusaus, lohilaatikko.
lohilaatikko	salmon casserole	Oven-baked casserole dish made with salmon (fresh, cooked, salted or smoked) layered with potatoes or rice, onion, spices and cream or stock.
lohipiirakka	salmon pie	Large or small pie(s) of puff pastry or yeast dough crust, filled with salmon (fresh, cooked, salted or smoked), rice, onion and/or chopped hard-boiled eggs, dill and spices. See a recipe for Salmon pie.
loimulohi	"blazed" salmon	Unskinned whole fillet of salmon cooked over open fire. The fillet is pinned with wooden sticks onto a plank of wood, which is held at an angle over the fire to cook the fish. Syn. loimutettu lohi.
lämmin voileipä	hot open-faced sandwich	A slice of bread spread with butter, mustard, mayonnaise, etc, topped with various fresh or cooked ingredients (cold cuts, meat, vegetables, fish, shellfish, fruit, etc) and/or some creamy sauce or ragout and grated cheese, quickly broiled in hot oven just before serving.
läskisoosi	side pork sauce	See sianlihakastike.
M
Finnish	English	Description	Photo
madekeitto	burbot soup	Clear or creamy soup made with burbot, vegetables and spices.
makaronilaatikko	macaroni casserole	Oven casserole made with macaroni pasta, cooked ground beef and spices bound with cream and stock or milk and egg mixture. Syn. liha-makaronilaatikko. See a recipe for Finnish macaroni and cheese.
maksalaatikko	liver casserole	Oven casserole made with ground pork or beef liver mixed with rice, milk, egg, onion, molasses and raisins. See a recipe for Liver casserole.
maksapihvi	liver hamburger, ground liver patty	Hamburger patty or pancake made with ground beef or pork liver bound with grated potatoes and eggs, seasoned and cooked in butter in a frying pan or a pancake pan. See a recipe for Liver hamburgers.
mannapuuro	wheat semolina porridge	Smooth, silky porridge cooked with fine wheat semolina and milk. The porridge is seasoned with salt, sugar and a pat of butter. See a recipe for Semolina porridge.
mansikkakakku	strawberry cake	A popular summer treat in Finland, a classic version of which is a festive layer cake filled and garnished with fresh strawberries and whipped cream.
marinoidut sienet	marinated mushrooms	Wild or cultivated mushrooms marinated or pickled in different brines, usually consisting of water, vinegar, salt, sugar and various spices. See recipes for Marinated champignons, Pickled chanterelles and Wild mushroom pickle.
maustekakku	gingerbread cake	Finnish gingerbread cake made with (brown) sugar, eggs, butter and buttermilk or soured cream, seasoned with gingerbread spices (cardamom, cinnamon, cloves, etc). Dark raisins or currants are usually added to the batter. Syn. piimäkakku. See a recipe for Gingerbread cake.
metsästäjänleipä	hunter's steak sandwich	Open-faced sandwich topped with a sautéed hamburger patty, creamy mushroom sauce and grated cheese broiled in oven.
metsästäjänpihvi	hunter's steak	Sautéed steak or hamburger patty topped with creamy mushroom sauce.
muikkukukko	vendace loaf	See kalakukko.
munavoi	egg and butter spread	Mixture of finely chopped hard-boiled egg and softened butter, traditionally used as a spread on Finnish Karelian rice pasties. See a recipe for Egg and butter spread.
munkki	jelly doughnut	Round or flat and rectangular sweet yeast dough fritter, filled usually with raspberry or strawberry jam or apple marmalade and rolled in fine granulated sugar. See berliininmunkki.
mustamakkara	blood sausage, black pudding, lit. "black sausage"	Typical to the town of Tampere in southwestern Finland, mustamakkara sausages are made with pork, pork fat, blood, barley or rye grits and flour, onion and salt. The brownish-black, grainy-textured sausages are boiled and fried, nowadays thrice baked in oven, and served hot with lingonberry jam.
mustikkapiirakka	bilberry pie	Pastry case of short pastry, puff pastry, sweet yeast dough, etc, filled with fresh or frozen bilberries mixed with sugar. Bilberry pies are especially popular in summertime, when Finnish bilberries are ripened. They may be served with vanilla custard, vanilla ice cream or whipped cream. See a recipe for Bilberry pies.
muurinpohjalettu	large griddle pancake, muurinpohja-pancake	These large, thin and lacy crêpes cooked outdoors are an old, traditional dish of the Ylä-Savo region in eastern Finland. Originally, the pancakes were cooked in a large cauldron called muuripata, used for heating water for washing or boiling of laundry, usually placed outside on the farm yard or lakeshore. A special Finnish griddle pan of thin steel, often called by its manufacturer's brand name, Muurikka, was later developed to replace the old cauldrons. The wide and flat pan is fitted with two handles, resembling a paella pan. It is heated either over open fire or on an electric or gas grill. Also electrical pans are available. Besides pancakes, other food, like soups, stews and stir-fries, are often cooked or grilled in the pan. The batter for muurinpohja crêpes is similar to regular Finnish crêpe or pancake batter, only it is often made with barley flour instead of wheat flour. The pancakes are eaten with a sweet or savoury filling or topping. Syn. muurilettu, muurikkalettu.
mämmi	sweetened malt porridge	Traditional Finnish Easter dessert made with water, rye flour, powdered rye malt and orange peel cooked together, then baked in oven. Mämmi is usually eaten with cream or milk and a sprinkle of sugar. Read more about mämmi here.
mäti	fish roe, hard roe	Eggs of various fish species, some of which are considered a great delicacy, like the processed sturgeon roe (caviar). The roe of salmon, rainbow trout, vendace, burbot, powan, smelt, pike and ruff, among others, is consumed in Finland. See a recipe for serving Fish roe.
N
Finnish	English	Description	Photo
naurishaudikas	stewed turnip	Old, traditional dish of whole turnips slowly baked (usually overnight) until soft, browned, sweet and succulent, buried in hot embers or ash either in the ground or a wood-fired oven. Another way to stew turnips is to simmer them in a pot with a little water until soft, browned and sticky sweet. Nowadays stewed turnips are often baked in oven like jacket potatoes, wrapped in foil. Syn. naurispaistikas.
nauriskukko	turnip loaf	See kalakukko.
nekku	hard toffee candy, Swedish: knäck	Homemade toffee-type candy of Swedish origin, made by boiling together cream, sugar and dark or light molasses, especially popular at Christmas time. The hot mixture is poured into moulds to cool and harden, either using individual small candy moulds, or larger parchment paper cones stuck into sugar or snow to hold them upright, which is the traditional way. A lollipop stick may be pressed in the centre of the mixture before it hardens. Some chopped almonds or nuts, dry breadcrumbs or other additional ingredients may be added to the candy. Though usually hard, the consistency of the candy can also be soft and/or chewy, depending on the length of cooking time.
nokkoskeitto	nettle soup	Similar to creamy spinach soup, nettle soup is made with the first tender nettle shoots of early summer, parboiled, chopped and cooked with meat or vegetable stock, thickened and enriched with cream.
nokkosmuhennos	creamed nettles	Similar to creamed spinach, creamed nettle is made with the first tender nettle shoots of early summer, parboiled, chopped and mixed with meat or vegetable stock and cream and cooked until reduced.
O
Finnish	English	Description	Photo
ohrapuuro	barley porridge	Porridge cooked with whole, usually pre-soaked, or crushed barley grains, milk and/or water, seasoned with salt and a pat of butter. The porridge is slowly simmered on stovetop or in slow oven for several hours, usually overnight, until thickened and creamy. It can be served with a pat of butter, sugar, cinnamon or other spices, milk, jam, fruit, etc. Previously a staple porridge dish, it has been widely replaced with riisipuuro, especially if served in Christmas time.
ohukainen	crêpe, pancake	Small and thin pancake cooked in a pancake pan. Larger sized pancakes with lacy edges may be cooked in a regular frying pan. Finnish pancakes may be served with sugar, molasses, whipped cream, ice cream, fresh fruit and berries or jams. Syn. lettu, lätty, räiskäle. See a recipe for Finnish crêpes.
omenapiirakka	apple pie	Pastry case of short pastry, puff pastry, etc, filled with apple pieces or slices mixed usually with sugar and spices, like cinnamon. Apple pies are usually served with vanilla custard, vanilla ice cream or whipped cream. Pies are especially popular in the autumn, when Finnish apples are ripened.
P
Finnish	English	Description	Photo
paistetut perunat	fried potatoes, potato hash	Sliced or cubed potatoes slowly browned in butter. The dish is usually made with previously boiled, leftover potatoes but also raw potatoes may be used. When cooked meat or sausages and onions are fried with the potatoes the dish is called pyttipannu. See pyttipannu.
paistetut silakat	fried Baltic herrings	Small gutted Baltic herrings fried in butter. Before frying, the fish may be coated in fine rye flour.
pannukakku	oven-baked pancake	Pancake batter poured in a wide and shallow baking pan and baked in oven until puffed and golden brown. Served for dessert with jam, fruit, sugar, molasses, whipped cream, ice cream, etc. Also savoury pancakes are made by mixing fatty pork or bacon, potatoes, onion, etc in the batter before baking. Besides the usual eggs, milk and flour, also leftover wheat semolina or rice porridge may be used as a base for the batter, see ahvenanmaan pannukakku. See a recipe for Oven-baked pancake.
pappilan hätävara	breadcrumb and fruit trifle, lit. "rectory's makeshift"	Trifle-type dessert dish made with alternate layers of dry cake or cookie crumbs or rye or white breadcrumbs, jam or fruit puree and whipped cream. The name indicates that the dish can be quickly and easily assembled using simple ingredients, in case of receiving surprise visitors.
pasha	paskha	Sweet Easter dessert of Russian Orthodox origin, made with quark, sugar, eggs, butter, smetana or cream and vanilla. Paskha mixture is poured in a special pyramid-shaped mould to set. It is traditionally eaten spread on a slice of kulich. See a recipe for Paskha.
perunamuusi	"mashed potatoes", potato puree	See perunasose.
perunasalaatti	potato salad	Salad of cubed or sliced cooked potatoes, usually mixed with pickled gherkin, apple, onion and capers, bound with sour cream, mayonnaise or oil based dressing flavoured with mustard, vinegar, salt, sugar or other spices or herbs. Other vegetables or spices may be added according to taste. See a recipe for Potato salad.
perunasose	potato puree, "mashed potatoes"	Boiled potatoes pureed into a smooth, velvety mixture with a dash of milk and a lump of butter. Syn. perunamuusi. See a recipe for Potato puree.
piimäjuusto	fresh cheese, lit. "buttermilk cheese"	Homemade, fresh cheese made by curdling milk with buttermilk. The resulting curd is shaped into soft cheese using a cheese mould. Eggs may be added to enrich the cheese and spices to season it. The moulded cheese may be baked in oven until lightly browned. Syn. munajuusto, kotijuusto. See a recipe for Baked egg cheese.
piimäkakku	gingerbread cake, lit. "buttermilk cake"	See maustekakku.
piirakka	pie, pasty, pastry	Finnish culinary tradition is rich with a multitude of sweet and savoury stuffed pies, pasties and turnovers. The stuffing can be almost anything from fresh berries and fruit to various dairy products, cereals, vegetables, fish and meats. Syn. piiras. See kaalipiirakka, karjalanpiirakka, lihapiirakka, lohipiirakka, mustikkapiirakka, omenapiirakka, rahkapiirakka, raparperipiirakka, sienipiirakka.
pinaattikeitto	spinach soup	Creamy soup made with pureed spinach mixed with vegetable or meat stock and cream, or simply milk. The soup is traditionally served with a halved hard-boiled egg. See a recipe for Spinach soup.
pinaattiohukainen	spinach crêpe, spinach pancake	Savoury, small pancake made by mixing pureed spinach in pancake batter. Syn. pinaattilettu.
piparkakku	gingerbread cookie	Thin gingerbread dough cookies of various shapes, traditionally served at Christmas. See a recipe for Gingerbread cookies.
pirtelö	milkshake	Ice cream (usually vanilla), milk and various flavouring ingredients (cocoa, fruit, berries, etc) processed in a blender to produce a thick dessert drink. See recipes for Banana milk shake and Chocolate milk shake.
porkkanalaatikko	carrot casserole	Sweet casserole dish made with pureed or grated carrots mixed with cooked rice or rice porridge, eggs, cream, molasses and spices, traditionally served at Christmas. See a recipe for Carrot casserole.
porkkanaohukainen	carrot crêpe, carrot pancake	Savoury, small pancake made by mixing finely grated carrot in pancake batter. Syn. porkkanalettu.
poronkäristys	reindeer stew	Thin slices of frozen reindeer roast slowly braised in reindeer fat and/or pork fat, butter and water, seasoned with salt only, usually served with pureed potatoes and lingonberries or cranberries. This is a traditional dish of Lapland, northern Finland. See a recipe for Reindeer stew.
poronpaisti	reindeer roast	Reindeer roast is a traditional dish of Lapland, northern Finland. It can be baked whole or braised cut in thin slices. See poronkäristys.
pulla	sweet yeast bread or bun	Pulla is a common name for Finnish pastry items made of rich, sweet yeast dough, most often formed into a braided, long loaf shape, called pullapitko, or small, round buns (pulla, pikkupulla). Very popular in Finland, pulla in its various forms is frequently served with coffee. See korvapuusti, pullapitko. See a recipe for Sweet buns.
pullapitko	braided sweet yeast bread	Popular Finnish pastry item made of rich, sweet yeast dough braided into a long bread shape and baked. Raisins, candied or dried fruit or nuts may be added to the dough. The braid can be garnished with sanding sugar and/or flaked or chopped almonds or nuts before baking. It is served sliced, usually with coffee. See pulla. See a recipe for Braided sweet yeast bread.
punajuurisalaatti	beetroot salad	Salad of shredded, pickled beetroot mixed with a creamy dressing made with smetana, crème fraîche, Finnish curd cream, mayonnaise, etc. In addition, shredded apple, cooked potato, pickled gherkin, onion or leek may be added to the salad, among other ingredients. See a recipe for Creamy beetroot salad.
puuro	porridge	Porridges made with a multitude of cereals, grits and flours have been the staples of Finnish diet since ancient times. Whole, crushed or powdered grains are slowly simmered with water or milk into a soft, smooth mixture, eaten either plain or topped with sugar, cinnamon, butter, berries, fruits, milk, honey, jams, etc. Nowadays porridges are less consumed, but are again gaining popularity as an important part of a healthy, balanced diet. See kaurapuuro, mannapuuro, ohrapuuro, riisipuuro, ruispuuro, tattaripuuro.
pyttipannu	Swedish hash	Mixed dish made usually of leftover food, cut into cubes and slowly browned in butter. Most often boiled or raw potatoes, cooked meat or sausages and onions are used as the basic ingredients in hash. An egg is broken in the middle of the hot hash just before serving or served on the side. "Beef Rydberg" (Swedish: Biff Rydberg) is a more elaborate hash, prepared with ox fillet.
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Finnish	English	Description	Photo
rahkapiirakka	quark pie	Large open pie or small pies of usually soft sweet yeast dough crust, filled with quark mixed with sugar, eggs, cream, spices like vanilla and/or lemon juice and sometimes raisins. Instead of raisins, fruit slices (eg peaches, apricots, apples) may be added to the filling. See a recipe for Quark pies.
raparperipiirakka	rhubarb pie	Pastry case of short pastry, puff pastry, sweet yeast dough, etc, filled and baked with sweetened raw or stewed rhubarb slices. Rhubarb pies are usually served with whipped cream, ice cream or vanilla custard. See a recipe for Rhubarb pie.
rapusilakat	crayfish Baltic herrings	Rolled Baltic herring fillets simmered in a mixture of tomato puree, ketchup or paste diluted with water, seasoned with fresh dill and dill seeds. The aim of this dish is to imitate the flavour of the great Nordic delicacy, crayfish cooked in crown dill seasoned brine, hence the name.
Rex-kakku	Rex cake	Unbaked cake made with a filling of beaten eggs and sugar, melted coconut butter and cocoa powder or melted dark chocolate, layered with moistened, rectangular cookies or crackers in a rectangular cake pan or assembled on wax paper. The cake is wrapped and placed in refrigerator until firm, then served sliced. Especially popular in the 1950s and 60s, Rex cake was named after a brand of crackers of that era, called "Rex". Similar type of cake is known in Sweden as radiokaka, and in Germany as Kalter Hund.
rieska	soft flatbread	Thin, unleavened bread, usually made with barley flour. Also wheat or rye flour, cereals or cooked potatoes may be used to make the dough. Rieska is eaten fresh from the oven, spread with butter.
riimihärkä	raw salt-marinated beef (ox fillet)	See riimiliha.
riimiliha	raw salt-marinated meat	Similar to carpaccio, riimiliha is raw fillet of beef, preferably ox, rubbed with salt and pepper, sometimes also with herbs, sealed and left to marinate for a couple of days in refrigerator. The meat is briefly frozen before serving, sliced paper-thin and eaten raw.
riisipuuro	rice porridge	Porridge cooked with rice and milk, especially popular at Christmas time. Rice porridge is usually served with a pat of butter, sprinkled with sugar and cinnamon or with fruit or berry compote. See a recipe for Christmas rice porridge.
rikkaat ritarit	French toast with jam, whipped cream, etc	See köyhät ritarit.
rosolli	mixed beetroot salad	Mixed salad made with finely cubed cooked, fresh and pickled vegetables, apples and salted herring, served especially at Christmas. The main ingredients in the salad are cooked carrots and potatoes and cooked or pickled beetroots. Syn. sillisalaatti. See a recipe for Mixed beetroot salad.
rosvopaisti	pit-roasted meat, lit. "robber's roast"	Time-consuming outdoor dish, where a whole lamb or a large roast of mutton, lamb, pork, bear, etc, is slowly roasted buried in a hole in the ground. The meat is first left to marinate and tightly wrapped in a thick layer of wetted baking parchment and/or kitchen towels, newspapers and aluminium foil. A hole from about half to one metre deep is dug in the ground, preferably in sandy clay soil, and lined with bricks or stones. A large fire is burnt down in the hole for several hours, and the meat parcel is placed on the hot coals and embers. The meat is covered with some of the hot coals and soil and left to cook for several hours until done.
ruispuolukkapuuro	rye and lingonberry porridge	Porridge cooked with coarse rye flour or rye grits, lingonberries and water, sometimes seasoned with a dash of sugar. The ingredients are slowly simmered on stovetop or in slow oven until thickened and sweetened. The porridge can be eaten hot or cold and served with milk. Syn. ruis-puolukkapuuro.
ruispuuro	rye porridge	Porridge cooked with whole, crushed or powdered rye grains and water or milk, seasoned with salt and a pat of butter. The ingredients are slowly simmered until thickened and creamy. Rye porridge can be served with a pat of butter, milk, berries, fruit, jam, sugar, etc. See a recipe for Rye porridge with lingonberries.
runebergintorttu	Runeberg's cupcake, Runeberg's cake	Small cylindrical pastry named after the Finnish poet J. L. Runeberg. The pastry is soaked in Swedish punsch, rum or cognac flavoured sugar syrup and topped with a dollop of raspberry jam or apple marmalade, garnished with a ring of white or pink sugar icing. See a recipe for Runeberg's cupcakes.
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Finnish	English	Description	Photo
saaristolaisleipä	dark, sweet-and-sour rye bread, lit. "island-baked bread"	Soft and dense dark rye bread, a speciality of Finland's southwestern archipelago region, made with rye flour, rye malt, buttermilk, molasses and bran. Lingonberries may be added to the dough. See a recipe for Island-baked bread.
sahti	sahti beer	Traditional rustic, unfiltered beer made mainly with malted barley, the Finnish sahti is the only primitive, indigenous beer to survive in western Europe. Dating from 16th century, the production technique of sahti has remained much the same up to these days. Sahti has a characteristic nutty, fruity and smoky flavour, partly acquired from juniper twigs, through which it is usually filtered. Since there is no one accurate recipe for brewing sahti, its taste and characteristics vary according to the brewer.
savukala	smoked fish	Cold-smoked or hot-smoked fish. Under cold-smoking, the fish is slowly cured in cool smoke generated by burning wood chips. The temperature must be lower than +30 °C, ideally +18 °C. Under hot-smoking, the fish is smoked at higher temperature, between +65 and +70 °C. Fish is salted either before or after smoking. Syn. savustettu kala. Read about smoked salmon here.
savulohi	smoked salmon	See savukala.
sianlihakastike	side pork sauce	Fresh, fatty side pork sliced and slowly browned in its own fat. Wheat flour and chopped onion are browned in the pork fat and hot water is added to make a sauce. The sauce is mixed with the meat and left to simmer slowly, until the meat and fat are tender and succulent. Syn. läskisoosi.
sienikakku	sponge cake (with added hot water)	See sokerikakku.
sienikeitto	mushroom soup	Creamy or clear soup made with one or several varieties of fresh or soaked, dried mushrooms. In addition, mushroom soup usually contains onion, salt, pepper and/or other spices, like herbs or a dash of madeira, sherry, etc. Also cultivated mushrooms may be used, although wild mushrooms, abundant in Finnish forests, give the best flavour. See recipes for Creamy chanterelle soup and Funnel chanterelle soup.
sienipiirakka	mushroom pie	Large or small pasty, turnover or pastry case filled with mushroom filling and baked in oven. Wild or cultivated mushrooms are first slowly sautéed in butter, usually mixed with chopped onion and other spices. The filling is bound with cream, smetana, sour cream and/or eggs. See a recipe for Mushroom pie.
sienipikkelssi	pickled mushrooms	Wild or cultivated mushrooms pickled or marinated in different brines, usually consisting of water, vinegar, salt, sugar and various spices. See recipes for Pickled chanterelles, Wild mushroom pickle and Marinated champignons.
sienisalaatti	mushroom salad	Salad made with salted mixed wild mushrooms and chopped onion bound together with smetana, whipped cream, Finnish curd cream and/or mayonnaise. The mushrooms are first soaked to remove the excess salt. See a recipe for Mushroom salad.
silakkalaatikko	Baltic herring casserole	Casserole dish made with fresh or salted Baltic herring fillets, pork fat, potatoes, onions and cream. In a less palatable version, a mixture of milk and eggs is used instead of cream to bind the dish.
silakkapihvi	fried Baltic herring fillet	Two unskinned double fillets of small Baltic herrings placed flat one on top of the other, with chopped dill or chives, salt, pepper and/or other spices sprinkled between them. The fillets may be fried in butter or baked in oven. Before frying, the fillets may be coated in fine rye flour. See a recipe for Fried Baltic herring fillets.
silavapannukakku	oven-baked pork fat pancake	See pannukakku.
sillijäädyke	herring parfait	Savoury parfait usually made with cream and/or quark, chopped onion, spices and salted or marinated herring, served as appetizer with boiled potatoes, etc. See a recipe for Pickled herring parfait.
sillikiusaus	salt herring and potato casserole, lit. "herring temptation"	Baked casserole dish similar to the Swedish Jansson's temptation, made with julienne-cut potatoes, onion, soaked salted herring or Baltic herring and cream. See Janssonin kiusaus.
sillilautanen	herring platter	A kind of Nordic "ploughman's lunch", herring platter consists of herring salted, marinated and/or pickled in various ways, served with additives like chopped onion, pickled vegetables, (beetroots, gherkins, onions, etc), hard-boiled eggs, cheese, dill, chives, sour cream, rye or crispbread, boiled potatoes, etc. Also other seafood may be included, like cold or hot-smoked, slightly salted, poached or baked fish, shrimps, mussels, etc. Herring platter may be served as appetizer and it is very popular at Midsummer, Christmas and Easter time. See a recipe for Fish and herring platter.
sima	mead	Traditional low-alcohol beverage made with water, sugar, lemon juice and yeast, nowadays usually served during May Day celebration. See a recipe for Mead.
sipulipihvi	onion steak	Sautéed hamburger patty or steak of beef tenderloin or strip loin/top loin, topped with sliced onions slowly browned in butter.
siskonmakkarakeitto	siskonmakkara soup, "siskon sausage" soup	Clear soup made with vegetables (eg onion, carrot, potato), stock and sausage meat dollops squeezed out from the casings of fresh siskonmakkara sausages. Read more about siskonmakkara here.
sokerikakku	sponge cake, lit. "sugar cake"	Light, soft-textured cake made with equal volumes of eggs, sugar and flour. A basic, classic sponge cake is made with these three ingredients only, without using any leaveners. Sienikakku, lit. "sponge cake", is a sponge cake with added hot water, giving it a slightly different texture but also making the batter rather "foolproof" as it is more likely to rise well during baking and retain its shape. Basic sponge cake may be flavoured with various ingredients, like vanilla sugar, cocoa powder, chopped fruit or nuts and other spices or essences. See a recipe for Basic sponge cake.
suolasienet	salted mushrooms	Wild mushrooms preserved with coarse salt or salt brine. Salted mushrooms are soaked in cold water before consuming, in order to remove the excess salt. Mostly northern milkcaps, rufous milkcaps and woolly milkcaps are used for salting. See a recipe for Salted mushrooms.
suutarinlohi	cobbler's salmon	Salted fillets of Baltic herring pickled in vinegar brine with sliced carrot, onion and spices. See a recipe for Cobbler's salmon.
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Finnish	English	Description	Photo
tattaripuuro	buckwheat porridge	Porridge made with whole or crushed buckwheat grain and water, seasoned with salt and a pat of butter. Depending on the type of grain used, the porridge will either be smooth and creamy or the grains will remain separate, like in the Russian and Eastern European type kasha, (Russian: grechnevaya kasha). The former type of porridge may be served with a pat of butter, sugar, milk, jam, berries, fruit, etc, the latter with a pat of butter or instead of rice to accompany meat and fish dishes. Syn. tattariryynipuuro. See a recipe for Buckwheat porridge.
ternijuusto	beestings cheese	Cheese-type dish of oven-baked bovine colostrum, the first milk generated by cows after they have given birth. Higher in protein than regular cows' milk, colostrum will coagulate and set during baking in slow oven. It may be seasoned with salt and sugar (and cinnamon) before baking and served as a dessert with sugar and cinnamon or berries, fruit, jam, milk, etc.
tiikerikakku	tiger cake	Pound cake made with alternate layers of plain and cocoa flavoured batter to produce a pattern resembling tiger's stripes visible when the cake is sliced.
tilliliha	cooked veal in dill sauce, lit. "dill meat"	Shoulder or brisket of veal, lamb or beef slowly simmered with vegetables (eg onion, carrot, root celery), water and spices until tender. The meat is cut in pieces and mixed with a sauce made from the reduced, thickened cooking liquid (and cream), seasoned with fresh dill, sugar, salt, pepper and vinegar or lemon juice.
toskakakku	tosca cake	Sponge or pound cake bottom or pie covered with a layer of creamy mixture of flaked or slivered almonds, sugar, butter and cream or milk, baked in oven until nicely browned and caramelised on top. Syn. toscakakku. See a recipe for Tosca cake.
toskalastu	tosca snap	Thin cookie made with a creamy mixture of flaked almonds, sugar, butter, flour and cream or milk, baked in oven until nicely browned and caramelised. Before hardening, the snaps are shaped to form curved biscuits. Syn. toscalastu. See a recipe for Tosca snaps.
tšinuski	tianuchka	Russian cream toffee made by boiling together milk, cream or smetana, sugar and vanilla. Tšinuski may be cooked into soft, creamy candies (Russian: (pl.) tianuchki) or used as a dessert sauce or cake filling and topping. Syn. tshinuski, tsinuski, kinuski, tjanutski, tjanutški. See a recipe for Tianuchka-sauce.
tšinuskikakku	tianuchka cake	A festive layer cake filled with tianuchka (Russian cream toffee) and whipped cream or butter frosting, topped with a layer of tianuchka. Syn. tshinuskikakku, tsinuskikakku, kinuskikakku. See tšinuski.
tuoresuolattu kala	freshly salted fish	See graavikala.
tuoresuolattu lohi	freshly salted salmon, gravlax	See graavikala.
täytekakku	layer cake	Festive cake made with sponge cake layers filled and garnished with ingredients like whipped cream, custard, sweetened quark, mousse, fruits, berries, chocolate, ganache, cream toffee, etc. See kermakakku.
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Finnish	English	Description	Photo
uunijäätelö	baked Alaska, Norwegian omelette	Oven-baked ice cream dessert. A block of ice cream is placed on a slice of sponge cake and covered with a layer of meringue. Acting as an insulator, the meringue protects the ice cream from melting when the dish is briefly browned in hot oven.
uuniomena	baked apple	Whole cored apple or apple slices or pieces baked in oven until tender. Baked apples are usually filled or topped with butter, sugar, dark molasses, cinnamon, ground or crushed almonds or nuts, rolled oats or rye flakes or other spices and flavourings. The apples are served hot with vanilla custard, ice cream, whipped cream, etc. See a recipe for Baked apples.
uuniperuna	baked potato, jacket potato	Large-sized, whole or halved unpeeled potato baked in oven until tender. The hot potato is slit open and eaten with a spoon, topped with butter, smetana or sour cream or various other dressings or toppings. See a recipe for Baked potatoes.
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Finnish	English	Description	Photo
valkosipuliperunat	scalloped garlic potatoes	Dish of thinly sliced potatoes layered in a casserole dish with salt, pepper, garlic and cream, baked in oven. Instead or in addition to garlic, onion, cheese, smoked fish or ham, anchovies, etc may be used to season the potatoes. Syn. valkosipulikermaperunat, kermaperunat. See a recipe for Scalloped potatoes.
vanhanaikainen salaattikastike	old-fashioned salad dressing	Traditional salad dressing made with either whipped cream seasoned with vinegar, mustard, sugar and salt, or hard-boiled egg yolk rubbed together with mustard, vinegar and spices and diluted with cream. The dressing is served with green lettuce. Also chopped, hard-boiled egg yolks and whites may be added to the dressing or sprinkled on top of the salad. Syn. vanhanajan salaattikastike, isoäidin salaattikastike. See a recipe for Old-fashioned salad dressing.
vaniljakastike	vanilla custard, custard cream, crème anglaise	Vanilla-flavoured dessert sauce made with cream and/or milk cooked with egg yolks until slightly thickened. The sauce may be served hot or chilled with various desserts and cakes, especially with apple pies or oven-baked apples. See a recipe for Vanilla sauce.
venäläinen silli	Russian herring	Salted or marinated herring fillets served à la russe. The fillets are cut in thin strips, arranged on a platter and garnished with chopped onion, pickled beetroot, Russian-type pickled gherkins, chopped hard-boiled egg yolks and whites, capers, smetana dressing, etc. See a recipe for Herring à la Russe.
veriohukainen	blood pancake	Small and thin savoury pancake made with a batter mixed from pork blood, milk or beer, eggs, flour (rye, wheat, barley), onion, molasses and other spices. Syn. verilettu, verilätty. See a recipe for Blood pancakes.
vesirinkeli	bagel	Round wheat pastry ring made from savoury yeast dough, cooked briefly in boiling water before baking in oven.
viili	Finnish curd milk	Traditional Finnish and Swedish cultured milk product with a thick and viscous consistency and a mild, fresh flavour. Viili may be eaten for breakfast or as a snack or dessert, sprinkled with sugar and cinnamon, with fruit and berries or a multitude of other toppings. See kermaviili. See a recipe for homemade Viili.
viipurinrinkeli	sweet wheat pretzel, lit. "Vyborg pretzel"	Pretzel-shaped soft wheat pastry made from sweet yeast dough, glazed with egg or water and baked in oven, traditionally on a bed of straw. Named after the (now Russian) town of Vyborg.
vispipuuro	whipped berry pudding, berry whip	Mousse-like sweet dish made by cooking wheat semolina with berry or fruit juice and sugar. After cooking, the mixture is cooled down by whipping it vigorously, making it increase in volume and obtain a light, ethereal consistency. Lingonberries, cranberries, apricots, gooseberries and strawberries are most often used to make this dish. Syn. vatkattu marjapuuro.
voileipä	open-faced sandwich, lit. "butterbread"	Buttered slice of bread topped with a multitude of ingredients. Open-faced sandwiches are very popular food in Finland and other Nordic countries, the most famous of them being the Danish smørrebrød. Read more about Nordic sandwiches and canapés here. See recipes for various sandwiches here.
voileipäkakku	savoury sandwich cake	Savoury layer cake made with bread slices sandwiched together with a creamy filling made eg with cream cheese, mayonnaise, Finnish curd cream or quark. The filling is flavoured and the cake is decorated with various savoury ingredients, like cooked meat or cold cuts, liver pâté, cooked, smoked or salted fish and seafood, hard-boiled eggs, various cheeses, fresh or pickled vegetables, fruit, nuts, herbs and other seasonings.
voisilmäpulla	butter-eyed bun	Round, sweet yeast dough bun with a deep hole pressed in the centre, stuffed with butter and sugar. See a recipe for Butter-eyed buns.
vorschmack	vorschmack (pronounced for-shmahk)	Known also in Russia, Germany and the Baltic countries, vorschmack is an oven-baked soufflé type of dish made with cooked ground lamb (or beef or veal) and salted herring and/or anchovies, ground together and mixed with cooked potatoes, sautéed onion, egg yolks, spices and beaten egg whites. Vorschmack is usually served with pickled beetroots, salted or pickled gherkins and smetana. The word Vorschmack is German for "foretaste" or "taste sampling".
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Finnish	English	Description	Photo
wallenberginpihvi	Wallenberg hamburger	Swedish veal hamburger patty enriched with cream and egg yolks and sautéed in clarified butter (Swedish: wallenbergare). See a recipe for Wallenberg steaks.
wieninleike	Wiener schnitzel	Thinly pounded scallop of veal or pork dipped in egg, breaded with flour and breadcrumbs and sautéed in butter. In Finland, Wiener schnitzel is usually garnished with a round slice of lemon, topped with a ring of anchovy fillet filled with capers.