Dish finder in Helsinki

A thin rye crust folded round rice porridge, eaten warm with egg butter, munavoi. Every café and supermarket bakery sells them.

Salmon, potato and leek in a creamy, dill-flecked broth, with rye bread. The market hall lunch.

Small herring fried crisp, with mash and lingonberry. Stalls on the Market Square and the October herring market sell them.

Tiny lake fish fried whole and eaten bones and all, with garlic mayonnaise. A summer market favourite.

Thin shavings of reindeer cooked slowly in butter, with mashed potato, lingonberries and pickled cucumber. A Lapland dish, served in traditional restaurants.

Thick pea soup with ham and mustard, followed by an oven pancake with jam. Thursday lunch across the country.

A deep-fried doughnut-like pastry filled with mince and rice, split and stuffed with sausage, egg and pickles at late-night grills.

Thick sausage grilled over a fire or in the sauna stove's embers, with sweet mustard. The summer cottage staple.

Dense sour rye, often in flat rounds with a hole in the middle. Served with butter and cheese at every meal, including the lunch buffet.

Small fish and pork baked for hours inside a thick rye crust, from Savo. Bought whole at the market and sliced.

Diced beetroot, carrot, potato and pickles with a pink cream dressing. A Christmas table dish, and meat-free unless herring is added.

A baked, slightly squeaky fresh cheese served warm with cloudberry jam. In some regions it is dunked in coffee.

A cardamom-scented bun with cinnamon and pearl sugar, the ‘slapped ear’. Every café has one beside the coffee.

Wild blueberries baked on a soft crust with sour cream, best in August when the forests are full of them.

An almond and rum cake topped with raspberry jam and icing, sold for a few weeks around 5 February, the national poet's day.

A cardamom bun filled with whipped cream and either jam or almond paste, eaten before Lent. Which filling is right is a national argument.