Herby Curd & Charred Fennel

Appears in
Amber & Rye: A Baltic food journey

By Zuza Zak

Published 2021

  • About

A flavourful vegetarian option, this makes a wonderful, light meal in itself — I find two slices perfect for lunch.


  • Fennel, quartered lengthways
  • Rapeseed oil, for drizzling
  • Twaróg or curd cheese
  • Soured cream
  • Chopped dill


Drizzle the fennel with rapeseed oil, season with salt and pepper and stick under the grill (broiler) for about 4 minutes, turning halfway through, until it has softened and is slightly charred.

In the meantime, mash the cheese to a smooth-ish consistency with a little soured cream. Add the herbs and season well with salt and pepper.

Spread the curd cheese on the bread, then top