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:
“Suddenly he found he had pressed the spring of the grenade. He struggled to pull it out of his pocket. It stuck in the narrow pocket. His arm and his cold fingers that clutched the grenade seemed paralyzed. Then a warm joy went through him. He had thrown it.
Anderson was standing up, swaying backwards and forwards. The explosion made the woods quake.”
—John Dos Passos (1896–1970)
“When I think of our lands I think of the house
And the table that holds a platter of pears,
Vermilion smeared over green, arranged for show.”
—Wallace Stevens (1879–1955)