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National cuisine of Finland
Finnish cuisine impresses with an unusual combination of tastes, especially for those who get acquainted with it for the first time. And it gives a lot of bright discoveries to sophisticated gourmets. No wonder the national cuisine of Finland is considered one of the most original and amazing in the world.
Finnish casserole with Russian spirit
The proximity to the Baltic Sea and the scattering of lakes, generously scattered throughout Finland, determine the main product of the national cuisine. Fish is present in it almost everywhere — from the rosolli vinaigrette to the hearty calacucco fish pie. Finns share our love for the unbreakable combination of potatoes and herring. However, they usually make a casserole out of them. On a greased baking sheet or a large frying pan for the oven, spread 7-8 sliced potatoes in several rows. Then cut into pieces 300 g of herring and spread on top of the potatoes. Next, sprinkle the fish with chopped green onions, dill and one grated carrot. Flavor the dish with 2 tablespoons of vegetable oil and put it in the oven for 25-30 minutes at a temperature of 180-200°C. When the casserole is slightly baked, pour it with a mixture of 2 eggs and 125 ml of milk and send it back to the oven for 20-25 minutes until fully cooked.
Nothing extra, just salmon
Fish recipes from Finland are most often prepared from river or lake varieties, such as trout or salmon. And among the inhabitants of the seas, herring is preferred. Finnish cooks almost do not fry anything, preferring soaking, steaming, stewing or cooking. Salmon under the marinade is also prepared without oil and heat. First, make a marinade: mix in a bowl 1 tbsp. l. brandy, 1 tbsp. l. chopped dill, salt, sugar and 1 tsp. pepper. Part of the marinade is poured into a shallow form and placed on top of a piece of salmon weighing 300-330 g skin down. Another part of the marinade is greased with fillet cut and cover it with the same piece of fish. The third part of the marinade is rubbed into the skin. Next, cover the fish with food foil and press down with a heavy board. In this form, the salmon is sent to the refrigerator for at least 12 hours, after which it is served to the table.
Bathing trout in milk
Soups take pride of place in Finnish cuisine. Oddly enough, they are the main dishes on the festive table. The main ingredient in them, as a rule, is fish. To prepare fish soup, boil a liter of salted water and add 4-5 medium potatoes, cut into small cubes. Next, put one chopped red onion in a saucepan and keep the vegetables on medium heat for 10 minutes. Meanwhile, cut into small pieces 500 g of trout and send it to the soup. Salt and pepper to taste, squeeze out a few drops of lemon juice and continue to cook for another 10 minutes. Prepare the dressing: in a separate bowl, mix 400 ml of milk and 1 tbsp of wheat flour, so that there are no lumps left. Now pour the mixture into the soup, bring it to a boil and immediately remove from the heat. Before serving, the dish can be decorated with a slice of lemon.
The satisfying consolation of a meat eater
Despite the cool attitude to meat, it can still be found among the recipes of Finnish cuisine. The Finns themselves prefer game, such as dried venison. But among visiting gourmets, meat roasts are particularly popular. For its preparation, we will need cold cuts: 300 g of pork, beef and lamb. Cut the meat into cubes 4 cm thick and mix it with 2-3 heads of onions, cut into large rings. We put the meat and onions in a saucepan in layers, flavoring each of them with salt, pepper and favorite spices to taste. Fill the meat with water so that it almost completely covers it. First, simmer the roast without a lid in the oven at 175°C for 2.5-3 hours, then cover the pan with a lid and cook for another 15-20 minutes. The finished roast is infused for 10-15 minutes and served to the table.
Pudding Test
Finns are not the biggest fans of sweet desserts. They like unleavened cakes made of rye flour, wickets with potatoes and cottage cheese, all kinds of pretzels, etc. But if they make sweets, they do it from the heart. This is confirmed by the incredibly rich pudding mummy. Heat 1.5 liters of water to 60°C and gradually add 500 g of rye flour and 250 g of malt. Mix the mass well and put it in the oven at 50°C for an hour. Then add 2 liters of moderately hot water and another 500 g of rye flour and 250 g of malt. Mix the dough again and send it to a warm oven at the same temperature for 2 hours. Then we put the mummies on the stove, add sugar to taste and cook for 10 minutes over medium heat, stirring constantly. The resulting mass is filled with cupcake molds for a third, sprinkle with sugar and put in the oven at 150°C for 2 hours. Ready-made treats are traditionally served with cream.
The recipes of Finnish dishes differ in their originality and, perhaps, will not appeal to everyone. However, if you try them properly, you risk falling in love with Finnish cuisine once and for all!