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:
“By the road to the contagious hospital
under the surge of the blue
mottled clouds driven from the
northwest—a cold wind.”
—William Carlos Williams (1883–1963)
“How to attain sufficient clarity of thought to meet the terrifying issues now facing us, before it is too late, is ... important. Of one thing I feel reasonably sure: we can’t stop to discuss whether the table has or hasn’t legs when the house is burning down over our heads. Nor do the classics per se seem to furnish the kind of education which fits people to cope with a fast-changing civilization.”
—Mary Barnett Gilson (1877–?)