Fish cutlets with dill potatoes

Fish cutlets with dill potatoes, cucumber salad and wild garlic mayonnaise

A recipe for fish cutlets can be found in the first Estonian-language cookbook, which was published in 1781 and was meant for cooks in manors. Estonians started eating cutlets in the end of the 19th century, beginning of the 20th century, when local people got into other pan-fried foods. Nowadays, dishes made of fresh fish are a true pearl of the modern Estonian cuisine.

Ingredients for 6

  • 1 kg fish fillet
  • 100 g bread
  • 100 ml whipping cream
  • 4 eggs
  • 2 medium onions
  • 20 g chopped dill
  • 100 g flour
  • 200 g breadcrumbs
  • ½ litre milk
  • 600 g potatoes
  • 15 g chopped dill
  • Salt
  • Pepper

Cucumber salad

  • 300 g cucumber
  • 5 g salt
  • 10 g chopped dill
  • 10 g chopped chives

Wild garlic mayonaise

  • 250 g mayonnaise
  • 35 g wild garlic leaves (or other preferred herbs, such as green onion, chives)


  1. Chop the onion and glaze on low heat with butter.
  2. Soak the toast slices in whipping cream.
  3. Clean the fish fillet of bones and crumble the meat using a meat grinder. You can use white or red fish, such as salmon, trout, cod, sea bass, place or whiting.
  4. Add an egg, the soaked and crushed toast slices, salt, pepper, fried onion and chopped dill to the fish mass. Mix thoroughly and form the cakes.
  5. Coat with breadcrumbs: first dip the cakes in flour, then into a beaten egg and finally in the breadcrumbs. Fry in a pan until golden and bake in the oven (180 ºC) for about 5 minutes.
  6. Blend the mayonnaise and wild garlic until you get an even, light green mixture.
  7. Wash and boil the potatoes (use fresh potatoes if possible). Add a touch of butter and chopped dill before serving.
  8. Peel and slice the cucumber. Place in a container that has a lid. Add salt and cover with the lid. Shake the container until the cucumber is soft and flavoured with salt. Add chopped chive and dill.
  9. To serve: place the fishcakes, dill potatoes, wild garlic mayo and cucumber salad on a plate.


Recipe Contributor :  Visit Estonia  / Janno Lepik, Head Chef of Leib Resto, Tallinn

Estonia, a secret well kept on the coast of Baltic Sea, is much closer and accessible by sea than you think. Its winding 3,700Km long coastline and roughly 2000 islands is by far more lengthy than its land border. Vibrant atmosphere packed with many regattas, Estonia is a place well worth exploring by boat.

Estonia has smaller and bigger yacht marinas to choose from located across the coastline and islands. In a matter of days, or in some cases hours, you can reach Estonian ports and marinas from neighbouring countries such as Finland and Sweden. By the shortest route from northern coast across the Gulf of Finland to Finland is just 25 nautical miles.

No visit is complete without seeing the UNESCO world heritage capital city Tallinn , the best preserved medieval city in Northern Europe, as well as being a world leading hi-tech centre.  Visitors can also enjoy the tranquillity and natural beauty of Estonia, 50% of which is unspoilt forest.

For further information please go to the Visit Estonia website :



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