Key Parameters
Temperature
°C - °C
Time
-
Steps
- 1.
Sklandrausis (Latvia): Fermented fish paste used as savory filling in rye pastry
- 2.
Silke su maize (Lithuania): Fermented herring layered with sourdough rye bread
- 3.
Kiluvõileib (Estonia): Open-faced sandwich with fermented sprat butter