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:
“In the cold of Europe, under prudish northern fogs, except when slaughter is afoot, you only glimpse the crawling cruelty of your fellow men. But their rottenness rises to the surface as soon as they are tickled by the hideous fevers of the tropics.”
—Louis-Ferdinand Céline (1894–1961)
““A sigh for every so many breath,
And for every so many sigh a death.
That’s what I always tell my wife
Is the multiplication table of life.””
—Robert Frost (1874–1963)