Finlande

Karjalanpiirakka

Rye crust crimped around rice porridge, brushed with butter and topped with egg butter.

Lohikeitto

Creamy salmon soup with potato, leek and dill, eaten year round.

Kalakukko

Vendace and pork baked inside a sealed rye loaf, from Savonia, cut at the top.

Ruisleipä

Sour rye bread, dark and dense, missed more than anything by Finns abroad.

Poronkäristys

Sautéed reindeer shavings with mashed potato and lingonberry, from Lapland.

Lihapullat

Meatballs in brown gravy with potato and lingonberry, the school lunch classic.

Silakka

Small Baltic herring fried in rye flour or pickled, sold at October's herring market.

Mustamakkara

Tampere's blood sausage eaten with lingonberry jam and milk.

Leipäjuusto

Squeaky baked cheese served warm with cloudberry jam and coffee.

Hernekeitto

Pea soup with pork eaten on Thursdays, with oven pancake and jam after.

Kaalilaatikko

Cabbage and mince baked with syrup until the top caramelises.

Graavilohi

Dill-cured salmon sliced onto rye with mustard sauce and new potatoes.

Rapu

Crayfish boiled with dill, eaten cold in late summer with schnapps and singing.

Korvapuusti

Cinnamon buns pressed into a slapped-ear shape and eaten with coffee twice daily.

Pulla

Cardamom-scented sweet bread braided and baked, the base of every coffee table.

Runebergintorttu

Almond and rum cake ringed with icing and raspberry, eaten in early February.

Mämmi

Black rye and malt pudding eaten at Easter with cream, looking worse than it tastes.

Salmiakki

Ammonium chloride liquorice, sold as sweets, ice cream and vodka.

Lakka

Cloudberries picked in northern bogs, made into liqueur and served over cheese.

Kahvi

Light-roast filter coffee drunk in the world's largest per-person quantities.