Layered Herring Salad (Selyodka Pod Shuboy)
In Poland and Germany, herring is considered a bearer of good fortune. In this recipe, salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream-mayonnaise dressing. Landon Nordeman
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Bacon Turnovers, Layered Herring Salad, Cranberry Mousse and more recipes inspired by Gabriella Gershenson’s story Riga Revisited, about the enduring culinary traditions in her family’s hometown in Latvia.

"Layered

Layered Herring Salad (Selyodka Pod Shuboy)

In Poland and Germany, herring is considered a bearer of good fortune. In this recipe, salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream-mayonnaise dressing.
"Bacon
These small bacon and onion pies are a staple of Latvian festive tables. We prefer double-smoked bacon, but any thick-cut bacon will do.
"Rye
A delicious way to use leftover rye bread, this sweet pudding enhances the bread’s tangy flavor with the addition of spices and dried fruits.

Pupiņi un Biešu Salāti (Beet and Bean Salad)

Sour cream and tart pickles complement earthy beets in this salad made by home cook Maija Kalnina. See the recipe for Pupiņi un Biešu Salāti (Beet and Bean Salad) » Back to Riga Revisited »

Kolrābju salāti (Kohlrabi Salad)

When grated and mixed with heavy cream and farmer’s cheese, kohlrabi makes a creamy yet refreshing slaw. See the recipe for Kolrābju salāti (Kohlrabi Salad) » Back to Riga Revisited »
"Boiled

Boiled Potatoes With Dill (Kartupeli ar Dillēm)

Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish. Get the recipe for Boiled Potatoes With Dill »

Cūkgaļas Sautējums (Pork Stew)

This one-pot dish of pork shoulder, vegetables, and prunes in a sweet and sour tomato sauce is a specialty of home cook Anita Rūtīte’s. See the recipe for Cūkgaļas Sautējums (Pork Stew) » Back to Riga Revisited »

Debesmanna (Cranberry Mousse)

Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. Back to Riga Revisited »

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