Let’s just face to the fact, that the Latvian cuisine isn’t one of the world’s culinary miracles, and neither Latvia nor the Baltic states are popular touristic destinations. Most of us only remember the Riga, Tallin, Vilnius triangle from geography classes, but God knows which belongs to what country.
In my opinion, it’s a pretty underrated region, in spite of the various cheap flights goes to Riga. The weather is nice, it’s daylight until late evening at summer, most of the countryside houses has a lake, river, or sea (also sauna), and there are many great places to eat.
The best smoked fishes I have ever had were in Latvia, and surprisingly they have a great selection of cheeses. Oh my goodness, I could live on smoked flat fish and caraway cheese for several weeks!
When Latvians cook, they do it with seasonal, fresh ingredients, using very small amount of spices, but a lot of dairy, fat, and potato. At a family dinner table for sure you will find sour cream, which is more creamy and sweet, than the Hungarian one, boiled potato with dill, raw herring with cottage cheese and dill, and cold beet soup with dill. This one is a very popular, and refreshing summer dish.
So this week I am going to share with you 3 easy Latvian summer recipes. All with dill of course. 🙂
Firstly here is this crunchy vegetarian snack, which is an excellent side dish for a grill party, or you can just nibble at them while having a glass of rose wine. It is very similar to the regular type of pickles, but no need to wait for fermentation, you can just put it together on the night before, drop it into the fridge, and on the next day, it’s ready to crunch!
- 1 kg cucumber
- 3 garlic cloves
- 1 tsp pepper
- 1 tsp salt
- 2 tsp sugar
- 3 tsp white wine vinegar
- 4 tsp olive oil
- 1 small bunch of dill
- Wash the cucumbers, and cut into lengthwise quarters, then add all the ingredients and mix it by hand. Cover the bowl, and put it into the fridge for overnight.