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:
“For, brother, know that this is art, and you
With a cold incautious sorrow stricken dumb,
Have your own vanishing slit of light let through,
Passionate as winter, where only a few may come:
Not idiots in the street find out the lees
In the last drink of dying Socrates.”
—Allen Tate (1899–1979)
“A child who is not rigorously instructed in the matter of table manners is a child whose future is being dealt with cavalierly. A person who makes an admiral’s hat out of linen napkins is not going to be in wild social demand.”
—Fran Lebowitz (20th century)