Finnish cuisine
The phrase “Finnish cuisine” is associated with us only with high-quality kitchen furniture. And, meanwhile, although the dishes of this country are not often seen in the menu of restaurants, in Finnish cuisine you can find many interesting culinary recipes.
The harsh climate of Finland and scarce harvests have taught local residents to widely use the culinary gifts of nature - berries, mushrooms, game (especially venison) and, of course, fish, which is so rich in the “land of lakes”. Finnish national cuisine has a characteristic close to the Slavs - an addiction to simple and satisfying “home cooking” with the obligatory presence of fresh bread on the table.
Fish in Finland is used (and eaten) in any form - herring in various marinades, salads, unusual for us, but very tasty fish soups with milk or cream, main dishes and pastries. And the trump card of Finnish cooking is smoked salmon, which is cooked directly in Finland ... in a sauna.
The real culinary masterpiece is salmon roll, which is cooked directly in the sauna. It is made from thin sirloin pieces of fresh red fish. On the fish you need to squeeze the juice of one lemon, add a little salt and pepper. Then lay long thin layers of bacon across the fish pieces, and then again cover them along with the same loin parts of fresh white fish or white poultry - for example, chicken breast. All layers are shifted with onions, you can also add garlic or honey, which gives the whole dish a special aroma. Next begins the most crucial stage. You need to carefully roll all this into a sausage and put it in a suitable mesh. The Finns themselves say that it is possible and in a clean sock. After that, for 5 - 6 hours, the future delicacy languishes in the sauna at a temperature of 80-90 degrees. The finished roll should be cut into pieces about two fingers thick and garnished with greens. In the meantime, the fish is smoked, you can take a steam bath in anticipation of a meal.
Finnish favorite national dish is kalekucco. This is a closed fish pie that takes a long time to cook, but it turns out really tasty. It is worth a try and Kalalaatikko fish casserole. This dish is extremely easy to manufacture and very tasty. In the old days it was made in rectangular shapes, which is where the name came from (“laatikko” - in Finnish means “box”, “kala” - “fish.”) There are no less options for cooking fish casserole in Finland than recipes for cabbage in Russia or borsch in Ukraine. However, they all have a common cooking scheme - layering the main ingredients. Fish fillet is used, without a ridge and heads, the fish should not be large, potatoes are cut into slices 3-4 mm thick. Spread it either in horizontal layers, or obliquely, so that one row of slices is found on another, like fish scales. If you use river or lake fish, because of its dryness, it is better to lay layers of fish with fatty pork or bacon.
Although the main dish for the Finns is fish, you can find a lot of meat dishes in local cooking. Roast venison with mashed potatoes and lingonberry jam, Karelian meat in a pot, roasted poronpaisti venison. The traditional Finnish delicacy is deer meat roasted at the stake. Often combine several types of meat in one dish, or even meat with fish.
Among dairy dishes, viili are very popular - this is a kind of sweet and sour milk product that is added to many dishes. For dessert, fragrant buns, jelly and, of course, a wide variety of preserves are served - from lingonberries, cloudberries, cranberries, raspberries and other gifts of nature.
The phrase “Finnish cuisine” is associated with us only with high-quality kitchen furniture. And, meanwhile, although the dishes of this country are not often seen in the menu of restaurants, in Finnish cuisine you can find many interesting culinary recipes.
The harsh climate of Finland and scarce harvests have taught local residents to widely use the culinary gifts of nature - berries, mushrooms, game (especially venison) and, of course, fish, which is so rich in the “land of lakes”. Finnish national cuisine has a characteristic close to the Slavs - an addiction to simple and satisfying “home cooking” with the obligatory presence of fresh bread on the table.
Fish in Finland is used (and eaten) in any form - herring in various marinades, salads, unusual for us, but very tasty fish soups with milk or cream, main dishes and pastries. And the trump card of Finnish cooking is smoked salmon, which is cooked directly in Finland ... in a sauna.
The real culinary masterpiece is salmon roll, which is cooked directly in the sauna. It is made from thin sirloin pieces of fresh red fish. On the fish you need to squeeze the juice of one lemon, add a little salt and pepper. Then lay long thin layers of bacon across the fish pieces, and then again cover them along with the same loin parts of fresh white fish or white poultry - for example, chicken breast. All layers are shifted with onions, you can also add garlic or honey, which gives the whole dish a special aroma. Next begins the most crucial stage. You need to carefully roll all this into a sausage and put it in a suitable mesh. The Finns themselves say that it is possible and in a clean sock. After that, for 5 - 6 hours, the future delicacy languishes in the sauna at a temperature of 80-90 degrees. The finished roll should be cut into pieces about two fingers thick and garnished with greens. In the meantime, the fish is smoked, you can take a steam bath in anticipation of a meal.
Finnish favorite national dish is kalekucco. This is a closed fish pie that takes a long time to cook, but it turns out really tasty. It is worth a try and Kalalaatikko fish casserole. This dish is extremely easy to manufacture and very tasty. In the old days it was made in rectangular shapes, which is where the name came from (“laatikko” - in Finnish means “box”, “kala” - “fish.”) There are no less options for cooking fish casserole in Finland than recipes for cabbage in Russia or borsch in Ukraine. However, they all have a common cooking scheme - layering the main ingredients. Fish fillet is used, without a ridge and heads, the fish should not be large, potatoes are cut into slices 3-4 mm thick. Spread it either in horizontal layers, or obliquely, so that one row of slices is found on another, like fish scales. If you use river or lake fish, because of its dryness, it is better to lay layers of fish with fatty pork or bacon.
Although the main dish for the Finns is fish, you can find a lot of meat dishes in local cooking. Roast venison with mashed potatoes and lingonberry jam, Karelian meat in a pot, roasted poronpaisti venison. The traditional Finnish delicacy is deer meat roasted at the stake. Often combine several types of meat in one dish, or even meat with fish.
Among dairy dishes, viili are very popular - this is a kind of sweet and sour milk product that is added to many dishes. For dessert, fragrant buns, jelly and, of course, a wide variety of preserves are served - from lingonberries, cloudberries, cranberries, raspberries and other gifts of nature.
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