The main element is always a type of meat, which should be neatly and thinly sliced in the middle of the dish. But here's what makes a cold dish authentic, tasty and rich on the festive table.
The cold and hot kitchens were separated a long time ago. Not just in theory, but in the kitchen, too, there are separate departments for this, because the methods and technology are different. Yet the cold plate is somewhere in between, as it is often used to serve cold roasts, cold cuts and mayonnaise salads.
Centuries of cold dishes and buffets
As early as the 14th century, cold dishes played a major role in cookbooks. Mostly as a starter, then as a guest lounge, later as a separate course. The first and one of the most important elements was the casino egg, the recipe for which varied from century to century and from country to country, but it was not missing from the beautiful cold dishes. Some people served it with smoked fish, other vegetable creams, their own stuffing, but it was always fancy, colourful and creamy. To this day, its popularity has not waned, so much so that even Gordon Ramsey makes the casino egg a staple in his restaurant, and people have been queuing for years to get it. He stuffed it with a creamy, generous amount of bacon and it exploded in your mouth on the first taste. The cold dishes are closely linked to the buffets. Here, not only is it named after the nation, but the presentation and cold serving actually comes from Sweden and is one of the most popular serving methods to date. Swedish housewives prepare the Swedish table early for dinner, with cold roasts, hams and boiled meats, smoked tarja, fish, mayonnaise salads, vegetables and thick rye bread. It is a welcome home for all the family members who, arriving at different times, can sit down and enjoy it at any time. The second key element of the cold dish is the variety and colourfulness of the dishes on offer. But I have left the third and most important one for last.
Meat, cheese, vegetables and garnish
Holiday cycles always involve rituals, customs and traditions. It's no different with food, as we try to make the table as decorative as possible with our tried and tested flavours and dishes. It's easier for hosts and caterers if they can prepare something from the menu in advance. This cold dish is just that, all you need are good quality ingredients and a little creativity and you're ready to go. In addition to the casino egg, the mayonnaise salad, the fancy and colourful elements, the meats offer. A cold dish is not only an appetising starter, but also a substantial meal that guests should enjoy. Sometimes you may have an entirely vegetarian party, but this is less common. In almost all cases, the cold dish should contain freshly sliced, lightly seasoned meat, which is also the edge of the dish. It's important that it's not dominated by juicy, very showy flavours, but by ingredients that can be used for breakfast. These include smoked pork loin, smoked ham, perhaps a little shredded leg meat, pumpkin pie, roast loin and lightly seasoned minced meat. You should be aware that these are the items that will be consumed most quickly, so be prepared with refills of meat, as they are essential for any cold dish.
