International Cuisine

Exploring the world through food.

Estonia Toorjuustu-suitulohepasteet (Smoked Salmon and Cream Cheese Pate)

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Estonia Salmon Cheese pate on rye crisps are delicious and super easy to make. Salmon especially cold smoked salmon is a staple ingredient in Estonian cuisine. I garnished the pate with dill which is a common herb used there as well as edible borage flowers that we grow in our garden.

Borage tastes like cucumber and it is a beautiful garnish, it sort of reminded me of a miniature version of their national flower the cornflower. These would be great as an appetizer for any occasion.

Estonia salmon cheese pate

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

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Estonia Toorjuustu-suitulohepasteet (Smoked Salmon and Cream Cheese Pate)

Course Appetizer
Cuisine Estonia
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 appetizers
Author International Cuisine

Ingredients

  • 3 oz package good-quality cold smoked salmon
  • 1/3 cup cream cheese at room temperature
  • a small bunch of dill
  • lemon juice to taste
  • freshly ground black pepper to taste
  • To garnish:
  • cucumber or lemon slices
  • fresh dill or chives
  • edible borage flowers
  • finely grated lemon zest

Instructions

  • Chop the smoked salmon into small chunks, place into the food processor together with the cream cheese. Add some lemon juice for seasoning and the dill. Process until smooth.
  • Taste for seasoning - add more lemon juice and season with pepper.
  • If you're serving this with crispy rye bread crisps, then you need some sliced rye bread, use a very dark rye bread. Cut out small squares, circles, or shapes and toast them in a preheated 400 F oven for about 6-7 minutes, until crispy. Cool, then spoon the cream cheese and smoked salmon paté on top and garnish before serving.
  • You can make the paté up to a day in advance, but don't spread it on toasted rye bread until up to an hour before serving, or they won't be crispy.

 

Estonia Sibulaklops (Pan Fried Steak and Onions)

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Estonia Sibulaklops is a wonderful main course.  The meat is tender and juicy, the onions caramelized to perfection and served with a warm gravy, YUM! This is a easy to make meal and I will make it often.  The flavors are fantastic. Thanks, Estonia!

Estonia sibulaklopsIf you are looking for more authentic recipes from Estonia or elsewhere be sure to check out “Our Journey to Estonia”  to learn more.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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Estonia Sibulaklops (Pan Fried Steak and Onions)

Course Main
Cuisine Estonia
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 lbs. good-quality beef boneless sirloin steak, thin cut
  • oil and butter for frying
  • 4 large onions
  • salt and freshly ground black pepper
  • 2-3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 2 cups beef stock
  • 1/4 cup sour cream or crème fraîche

Instructions

  • Gently pat the beef slices thinner, trying to give them an oblong oval shape. (about 1/4 inch in depth). Season with salt and pepper. In a large skillet, heat a tablespoon of butter and a tablespoon of oil over medium high heat. Add the beef slices and fry until golden brown on both sides, turning once. Transfer the meat onto a place and put aside.
  • If neccessary, add another spoonful of butter onto the skillet. Add flour and cook for a minute, stirring carefully. Now and the beef stock and stir, until you've got a thin gravy. Return the meat into the pan and simmer for 10-15 minutes, until the meat is cooked.
  • When beef is tender, then use a slotted spoon to remove them from the pan and keep warm on a plate, covered with a piece of foil.
  • Add the sour cream to the sauce, cook for a few minutes, then season to taste with salt and pepper.
  • While the beef is cooking, prepare the onions. Peel the onions, halve lengthwise and then cut into thin slices. Melt another spoonful of butter and a spoonful of oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden. This will take about 10-15 minutes.
  • To serve: spoon the gravy onto a plate, top with a slice or two of beef and garnish with a generous amount of fried onions.

 

Estonia Rossolje (Potato and Herring Salad)

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Estonia Rossolje is one of their signature dishes. Every household has their own unique recipe for this staple.  It is served cold which is common.  I was a little reluctant about the herring part of the dish, but the truth is I used a smoked herring and I loved it! This is the smoked herring I used. It has quite a few ingredients and the combination of flavors was wonderful.  The color of the salad turns pink thanks to the beetroot. It would make an awesome dish during breast cancer awareness week!

Estonia Rossolje

If you are looking for more authentic recipes from Estonia or elsewhere be sure to check out “Our Journey to Estonia”  to learn more.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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Estonia Rossolje (Potato and Herring Salad)

Course Salad
Cuisine Estonia
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Author International Cuisine

Ingredients

  • 10 small new size white or gold potatoes
  • 2 small onions diced
  • 3 garlic cloves minced
  • 5 pickles diced
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 small can beets diced
  • marinated or smoked herring just don't use marinated herring from a can, it gets mushy
  • 2 apples diced (use a tart apple like a granny smith)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 hard-boiled eggs chopped
  • 1/4 cup fresh dill chopped
  • salt and pepper to taste
  • 1/2 cup smoked ham diced (optional)

Instructions

  • Boil the potatoes in salty water until tender, rinse under cold water. When cool enough to handle cube the potatoes. It is up to you whether or not you want to remove the peel.
  • In a bowl, put in the potatoes, onions, garlic, pickles, drained, beets, apples, herring and ham if using . Gently fold in the mustard, honey, mayonnaise and sour cream.
  • Add salt and pepper to taste.
  • Garnish with dill and diced egg.
  • Refrigerate for about an hour and serve chilled.
  • Enjoy!

 

 

Estonia Roosamanna ehk Mannavaht (Raspberry Semolina mousse)

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Estonia Raspberry semolina mousse is a wonderful dessert treat usually served with milk or cream.  It is also loved as a breakfast dish. The mousse can be made from all sorts of berry juice, just use what you have on hand or love.  Berry picking is a national pass time in Estonia and they have some pretty interesting berries there.  The more you whisk up this dessert, the lighter and fluffier it gets. Enjoy!

Estonia raspberry semolina mousse

If you are looking for more authentic recipes from Estonia or elsewhere be sure to check out “Our Journey to Estonia”  to learn more.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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Estonia Roosamanna ehk Mannavaht (Raspberry Semolina mousse)

Course Dessert
Cuisine Estonia
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 cup of concentrated juice e.g. cranberry, redcurrant, cherry, raspberry, strawberry, blackcurrant, etc.
  • about 4 cups of water
  • or 1 quart berry juice of your choice.
  • 3/4 cup wheat semolina/cream of wheat
  • up to 1/2 cup of sugar

Instructions

  • Dilute the juice with enough water to make up 1 quart of liquid (or simply use a quart of cranberry juice drink or something similar). Add sugar to taste and bring everything slowly to the boil.
  • Pour semolina quickly into the boiling juice, stirring vigorously to avoid any clumps. Simmer in a low heat for about 15 minutes, stirring regularly, until semolina has expanded and you have a thick sweet porridge. Taste - add more sugar, if necessary, or some vanilla sugar, grated lemon or lime zest.
  • Pour into a large bowl and let cool.
  • Whisk the cool sweet porridge until it's couple of shades lighter and a lot fluffier and lighter in texture.
  • Serve with cold milk.