Jänneille

Jänneille, also known as *jännene* or *jännenehiekka* in some regional dialects, refers to a traditional Finnish dish primarily made from fish roe, typically from perch, pike, or whitefish. The term "jänneille" is derived from the Finnish word *jänne*, meaning "fish roe," and the suffix *-ille*, which often indicates a dish or preparation method in Finnish cuisine.

The preparation of jänneille involves lightly cooking the fish roe in a pan with butter or oil, often seasoned with salt, pepper, and sometimes a touch of dill or other herbs. The roe is usually cooked until it is just set but remains moist and tender. This dish is commonly served as an appetizer or side dish, often paired with rye bread, crackers, or other traditional Finnish accompaniments.

Jänneille is a staple in Finnish coastal and lake regions, where fresh fish roe is readily available. It is also a popular ingredient in various Finnish dishes, such as *kalakukko* (fish pie) and *piirakka* (fish pie pastry). The dish is valued for its rich, buttery flavor and delicate texture, making it a beloved part of Finnish culinary culture.

While jänneille is most commonly associated with Finnish cuisine, similar preparations of fish roe exist in other Nordic and Baltic traditions, often with regional variations in ingredients and seasoning. Its simplicity and natural flavors make it a versatile and appreciated dish in both everyday meals and festive occasions.