Gastronomy

ESTONIAN COD SALAD WITH HORSERADISH SAUCE

INGREDIENTS:

2 lb. cod fillets, cut into 2-inch pieces
Salt
2 tbsp. fresh lemon juice
1/4 cup prepared horseradish, well drained
3/4 cup sour cream
1/3 cup mayonnaise, preferably Hellmann's
1 pinch sugar
1/4 cup very finely chopped onion
2 medium-size Kirby cucumbers, peeled and cut into small dice
3 tbsp. finely chopped fresh dill
Freshly ground black pepper, to taste
1 head Boston lettuce, leaves separated, rinsed, and patted dry

DIRECTIONS

Place the cod fillets in a shallow enameled pan, add enough water to cover, and bring to a boil over high heat. Add 1/2 teaspoon salt, reduce the heat to low, and poach the fish until it just begins to flake, 3 to 4 minutes.

Drain the fish thoroughly and place it in a large bowl. Sprinkle with the lemon juice.

In a small bowl, combine the horseradish, sour cream, mayonnaise, sugar, onion, cucumbers, and dill. Mix thoroughly and season with salt and pepper. Toss the fish gently but thoroughly with this mixture, cover, and refrigerate for 45 minutes.
Arrange on a bed of lettuce

ESTONIAN FOOD

Estonia is a Nordic country, which also says a lot about the Estonian cuisine: eating habits, food, ways of cooking etc. The rather sharp contrast between seasons, quite unusual for a southener, is also reflected in the rhythm of life of a people, closer to nature than the average European. An Estonian tends to be slow and introvert in autumn and winter, and much more energetic and communicative in summertime. How, what, and where an Estonian eats seems largely to be determined by the length and warmth of the days. Darkness and frost bring to the table sauerkraut and roast, brawn and black pudding, thick soup and stew. In summertime, on the other hand, it seems that people are able to survive on little but the warmth and sunlight, accompanied by everything light and fresh that gardens and forests have to offer.

RYE COOKIES

INGREDIENTS

8 tbsp. unsalted butter, at room temperature
1/3 cup packed light brown sugar
1 cup rye flour
3 tbsp. milk
3/4 cup unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. salt

DIRECTIONS:

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.

Sift the dry ingredients together and gradually add to the butter mixture. Beat in the milk and mix well. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 375 degrees F. and butter two baking sheets.

Roll the dough out 1/4 inch thick. Using a cookie cutter, cut out 1 1/2 inch rounds.

Place on the baking sheet about 2 inches apart. Gather up the left over dough, reroll, and cut out as many more rounds as possible. Prick the cookies all over with a fork.

Bake until light brown, 8 to 10 minutes. Cool on racks and store in an airtight container.

Makes about 3 dozen cookies.
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