Finnish Cuisine

The cuisine of Finland is notable for generally combining traditional country fare and haute cuisine with contemporary continental style cooking. Fish and meat play a very important role in traditional Finnish dishes from the western part of the country, while the dishes from the eastern part have traditionally included various vegetables and mushrooms.
Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as blueberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were substituted by the potato after its introduction in the 18th century.

Karelian pasties

 Karelian pasty (karjalanpiirakka) is a traditional Finnish dish made from a thin rye crust with a filling of rice. Butter, often mixed with boiled egg (eggbutter or munavoi), is spread over the hot pastries before eating.