Loimulohi is a traditional method of preparing salmon or rainbow trout. The fish is smoked on a wooden plank that's placed vertically over an open fire. Before the process, the salmon is usually seasoned with sea salt and drizzled or brushed with lemon juice, honey, or juniper berries.

Lohikeitto is a creamy Finish salmon soup, similar to laxsoppa in Sweden. Apart from chunks of salmon fillet, it traditionally incorporates diced potatoes and carrots cooked in a flavorful, buttery broth infused with fish stock and cream.

Kalakeitto or fish soup has been a staple of traditional Finnish cuisine for a long time. Although there are numerous ways to prepare this classic Finnish specialty, it typically consists of cleaned and filleted fish chunks and diced vegetables that are simmered in a rich, buttery fish broth.

Kanttarellikeitto is a traditional soup originating from Finland. The soup is usually made with a combination of chanterelle mushrooms, butter, onions, parsley, flour, vegetable stock, heavy cream, salt, and pepper. The mushrooms are chopped and sautéed with onions and parsley in butter over medium-low heat.

Munkki, translated as monks, are popular Finnish deep-fried doughnuts made with buttery, cardamom-flavored, leavened dough. They are usually shaped into round forms that are occasionally complemented with sweet and fruity fillings, or in the shape of thick rings rolled in fine sugar.

The crispy, golden Finnish meatballs are traditionally made with beef, with the occasional addition of ground pork. The meat is frequently seasoned with allspice and combined with a mixture of breadcrumbs, eggs, and onions. Although they appear in numerous varieties throughout the country, Finnish meatballs are usually round and small in size, with a light, airy texture.

Mustikkapiirakka is a traditional blueberry pie originating from Finland. The crust for the pie is usually made with a combination of flour, butter, sugar, eggs, and baking powder. The dough is pressed into a tart pan, pricked with a fork, and pre-baked.

Poronkäristys is the traditional dish of Sámi people in Finland, Norway and Sweden, prepared by sautéing reindeer meat. The dish originates from the Arctic Lapland where the semi-nomadic, indigenous people called Sámi have been herding reindeers for a very long time.

This traditional Scandinavian dish is prepared with a combination of cow’s milk and beestings or colostrum – a yellow, rich milk produced by the animal right after it gave birth to a calf. The mixture is baked in the oven and the product acts as a coagulant, eventually thickening the milk to create a thick, custard-like dish.