Sklandrausis

Sklandrausis is a small open tart with a firm rye crust and a filling of sweetened mashed carrot and potato, spiced with caraway and cinnamon. It comes from the Liv fishing communities of Kurzeme, is one of the oldest recorded Latvian pastries, and holds a protected traditional-speciality status.

What's there

• The rye crust - a firm, hand-pinched rye pastry case.
• Carrot and potato filling - the sweet-savoury root filling, glazed golden.
• Kurzeme bakeries - where it is made most traditionally.
• Market stalls - sold alongside other Latvian baking.

When to go

Year-round; freshest from a Kurzeme bakery or a market stall. It travels reasonably well as an edible souvenir.

What to expect

The sweet-and-savoury root filling on a firm rye base is unusual and not to every taste, so try one before buying a box. It is dense and filling rather than light. Best sought out in Kurzeme, where it belongs, though Riga bakeries make it too.

It keeps for days without refrigeration, which is why it survived as a travelling food long after the ritual year it belonged to had faded, and bakeries in Kurzeme still turn them out by the tray.

Nearby

Kuldiga and the Kurzeme coast are its home ground; Riga's markets sell it as well.