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:
“I’m a schoolteacher. That’s even worse than being an intellectual. Schoolteachers are not only comic, they’re often cold and hungry in this richest land on earth.”
—Joseph L. Mankiewicz (1909–1993)
“... So damn your food and damn your wines,
Your twisted loaves and twisting vines,
Your table d’hôte, your à la carte,
. . . .
From now on you can keep the lot.
Take every single thing you’ve got,
Your land, your wealth, your men, your dames,
Your dream of independent power,
And dear old Konrad Adenauer,
And stick them up your Eiffel Tower.”
—Anthony Jay (b. 1930)