Starters & Snacks

Traditionally, the Baltic States have subscribed wholeheartedly to the Eastern European way of doing starters. This means greeting guests with an abundant table, overflowing with colourful plates bearing artfully arranged salads, cheeses, cold cuts, ferments, bread and butter.

Yet when eating in a modern Baltic restaurant, we were served starters in the way we are accustomed to in the West — as a little something to whet our appetite before the main course. The recipes in this chapter have been chosen to give you the best of both worlds.