Cold Table
The first course in traditional Estonian cuisine is based on cold dishes - a selection of meats and sausages served with potato salad or rosolje, an Estonian signature dish, almost identical to Swedish sillsallad, based on beetroot, potatoes and herring. Small pastries called pirukad ("pirukas" in the singular) - a relative of the pirozhki - filled with meat, cabbage, carrots, rice and other fillings or mixtures are also popular, and are often served with bouillon. Herring is common among other fish as a part of the Estonian cold table. Smoked or marinated eel, crayfish dishes, and imported crabs and shrimps are considered delicacies. One of Estonia's national dishes is räim (Baltic dwarf herring), along with sprats. Flounder, perch and pike-perch are also popular.
Read more about this topic: Estonian Cuisine
Famous quotes containing the words cold and/or table:
“Digressions, incontestably, are the sunshine;Mthey are the life, the soul of reading!—take them out of this book, for instance,—you might as well take the book along with them;Mone cold external winter would reign in every page of it; restore them to the writer;Mhe steps forth like a bridegroom,—bids All-hail; brings in variety, and forbids the appetite to fail.”
—Laurence Sterne (1713–1768)
“The table kills more people than war does.”
—Catalan proverb, quoted in Colman Andrews, Catalan Cuisine.