The Baltic states are known for richly flavoured meat dishes that are braised or roasted and of course seafood like pickled herring and salt cod. These dishes are rich and need a side compliment that freshens the palate. This is one such salad.
The salad is light, fresh and delicate. the cool and crunchy cucumbers are paired with spicy radishes that are both lightly pickled in the vinegar and loaded with dill. The flavours are Baltic to their core. The salad is served with the food, rather than before so that it can serve to cleanse the palate of heavy oils and fish between bites. Simple and elegant, this salad is a keeper.
This is a wonderful cookbook of recipes from the Baltic states of Estonia, Latvia, and Lithuania. It is filled with recipes that are both traditional and contemporary. I will admit that I do not know much about the cuisine of this region, and this book is educating me. It is a beautiful book with stunning photographs of the land, the people and the dishes.
For more recipes from this wonderful cookbook, click here.
12 small red radishes, or 1 baby white radish
2 spring onions, only whites, finely sliced into circles
2 teaspoons white-wine vinegar
1 tablespoon dill, minced
If using red radishes slice them into very fine circles using a mandolin on its thinnest setting. If using white radish, peel and slice into thin circles using a mandolin on its thinnest setting.
Cut the ends off the cucumbers and cut into 3-inch pieces. Using the thinnest setting on a mandolin cut them into long slices.
Mix the ingredients well taking care not to break up the slices of cucumber and radish. Taste for acid from the vinegar, and a strong flavour of dill. Allow o sit in the fridge for at least 1 hour.
Serve cold or at room temperature.