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:
“Half-opening her lips to the frost’s morning sigh, how strangely the rose has smiled on a swift-fleeting day of September!
How audacious it is to advance in stately manner before the blue-tit fluttering in the shrubs that have long lost their leaves, like a queen with the spring’s greeting on her lips;
to bloom with steadfast hope that, parted from the cold flower-bed, she may be the last to cling, intoxicated, to a young hostess’s breast.”
—Afanasi Fet (1820–1892)
“For the elemental creatures go
About my table to and fro,
That hurry from unmeasured mind
To rant and rage in flood and wind....
”
—William Butler Yeats (1865–1939)