Entree: Estonia – Kohuke (Savory pan-fried curd-cheese patties served with dill sour cream and smoked salmon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 20 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (450 g) farmer's curd or quark
- 1 large egg (1 3/4 oz (50 g))
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (50 g) rye breadcrumbs
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 2 tbsp (8 g) fresh dill, chopped
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) black pepper
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) vegetable oil
- 8 oz (225 g) smoked salmon, sliced
- 1 cup (240 ml) sour cream
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (6 g) chives or extra dill, chopped
- 1 lemon, cut into wedges

Show original ingredient measurements

- 2 cups (450 g) farmer's curd or quark
- 1 large egg (50 g)
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (50 g) rye breadcrumbs
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 2 tbsp (8 g) fresh dill, chopped
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) black pepper
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) vegetable oil
- 8 oz (225 g) smoked salmon, sliced
- 1 cup (240 ml) sour cream
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (6 g) chives or extra dill, chopped
- 1 lemon, cut into wedges

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the farmer's curd, egg, flour, rye breadcrumbs, finely chopped onion, dill, salt, and pepper. Mix until a soft but manageable mixture forms; if too wet, add a tablespoon more breadcrumbs.
2. Shape the mixture into 8 even patties (about 2.5–3 in (6–7 cm) diameter). Place on a tray and chill in the refrigerator 15–20 minutes to firm.
3. While patties chill, whisk together the sour cream, lemon juice, chives, and a pinch of salt and pepper to make the dill sour cream. Refrigerate until serving.
4. Heat the butter and vegetable oil in a large nonstick skillet over medium heat. Add patties in a single layer and fry 3–4 minutes per side, until deep golden and heated through. Adjust heat to avoid burning.
5. Warm the smoked salmon briefly in a separate pan over very low heat for 30–60 seconds if you prefer it slightly warmed; otherwise serve chilled.
6. To plate, place two patties per person, top with a generous spoonful of dill sour cream and slices of smoked salmon, garnish with lemon wedges and extra dill. Serve immediately.

1. In a large bowl combine the farmer's curd, egg, flour, rye breadcrumbs, finely chopped onion, dill, salt, and pepper. Mix until a soft but manageable mixture forms; if too wet, add a tablespoon more breadcrumbs.
2. Shape the mixture into 8 even patties (about 2.5–3 in / 6–7 cm diameter). Place on a tray and chill in the refrigerator 15–20 minutes to firm.
3. While patties chill, whisk together the sour cream, lemon juice, chives, and a pinch of salt and pepper to make the dill sour cream. Refrigerate until serving.
4. Heat the butter and vegetable oil in a large nonstick skillet over medium heat. Add patties in a single layer and fry 3–4 minutes per side, until deep golden and heated through. Adjust heat to avoid burning.
5. Warm the smoked salmon briefly in a separate pan over very low heat for 30–60 seconds if you prefer it slightly warmed; otherwise serve chilled.
6. To plate, place two patties per person, top with a generous spoonful of dill sour cream and slices of smoked salmon, garnish with lemon wedges and extra dill. Serve immediately.