Dill oil

Cucumaria roe is a rare and original delicacy of Russian cuisine, featuring a rich sea flavor with subtle spicy notes. Cucumaria, a marine inhabitant, is known for its health benefits and high protein content. The dish has deep roots in Russia's coastal regions where seafood plays an important role in gastronomy. The roe is prepared by grinding boiled cucumaria, frying onions, and stewing with tomato paste, spices, and vinegar. This gives it a piquant and rich flavor. Frying in vegetable oil makes the texture soft and tender. The roe pairs excellently with rye bread or potatoes and can be served as an appetizer or spread. The dish not only delights the taste buds but also offers health benefits due to its rich micronutrient composition.

Eggplant tortilla is an unusual blend of Estonian culinary tradition with vibrant Eastern accents. The chickpea flour base infused with fresh mint and fennel aromas gives the dish a nutty flavor and subtle spiciness. Juicy eggplants fried to a golden crust are complemented by a spicy kimchi sauce, creating a rich and multifaceted taste. Black yogurt with cuttlefish adds sophistication and mysterious depth. Delicate layers of goat and pecorino cheese harmoniously connect all ingredients, while fresh tomatoes and greens refresh the composition. This is not just a dish — it's a culinary journey where Estonian simplicity meets bold gastronomic experiments.

A dish from the new Russian cuisine restaurant Grand Cafe (Tver). An excellent basic recipe for a thick fish soup - with processed cheese, potatoes and other vegetables for satiety, thyme and white wine for flavor. Whether this technological solution belongs to Russian cuisine is debatable, but in fact this recipe has absorbed everything that can make any fish soup more beautiful and delicious. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Grand Café Restaurant.

An exceptionally summer salad from Gallery to Go is delicately composed of only seasonal ingredients: crisp asparagus florets, thin circles of almost milky young zucchini and contrasting red mushrooms slosh around in it. And on top of that, a poached egg is slapped on top, which, once you open it with a fork, will flood the contents of the plate with molten lava of yolk.

Potato pancakes with pickled smelt are a refined dish of Russian cuisine, combining the softness of potatoes and the tangy flavor of pickled fish. The recipe's origins trace back to the traditions of northern regions where smelt is a seasonal delicacy. The delicate pancakes made from mashed potatoes with cream and eggs have an airy texture and a subtle creamy note. Pickled smelt infused with dill, garlic, and spices adds a vibrant taste and pleasant acidity to the dish. The finishing touch is a sauce made from sour cream and lemon juice that highlights freshness and balances the flavor composition. This dish is perfect for festive tables as well as cozy home dinners, creating an atmosphere of warmth and gastronomic delight.

Salmon soup is a jewel of Japanese cuisine, combining the tenderness of seafood with creamy richness. Its roots trace back to Japan's coastal regions where fresh salmon is a key ingredient in many dishes. This soup stands out for its harmony of flavors: the softness of milk and cream highlights the fish's natural sweetness while spicy notes of dill and chili add zest. Potatoes, carrots, and onions provide texture, creating a hearty and warming dish. Served with crispy black bread and aromatic drops of oil, it becomes particularly exquisite. This soup is perfect for cold evenings; it nourishes and warms you up, turning into a true gastronomic meditation. Its taste is rich and layered, leaving behind a delicate creamy aftertaste and a hint of spiciness.