lêmma
Lämma is a traditional Finnish method of preserving fish, particularly salmon, through a combination of drying and smoking. The technique has historical roots in Finland’s coastal and riverine communities, where it was essential for storing fish during the long winters. The word *lämma* itself derives from the Finnish verb *lämmetä*, meaning "to warm" or "to heat," reflecting the process of smoking the fish over low heat.
The preparation of lämma typically begins with fresh salmon, which is cleaned and split open to remove
Lämma is commonly enjoyed as a cold dish, often served with rye bread, butter, or pickled vegetables.