AI-generated
Curd Cheese Spread with Paprika and Capers
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Source: https://recipheon.com/en/recipes/snacks/curd-cheese-spread-with-paprika-and-capers
About this recipe
This creamy curd cheese spread combines sweet paprika, capers and finely chopped pickled cucumber. This version with curd cheese, butter and sour cream draws on the spreads served in Austrian wine taverns. Paprika gives it a warm color, while mustard, caraway and capers balance the mild cheese. First blend the curd cheese until smooth and cream the softened butter well so that no hard lumps remain in the finished spread. The finely chopped additions retain a slight crunch, and a rest in the refrigerator lets the flavors come together. Let the spread soften briefly before serving so it spreads easily with a spoon.
Ingredients
Spread and finishing touches
250 g plain, unsalted Polish curd cheese (twaróg), semi-fat block, 4% fat
80 g unsalted butter, 82% fat
40 g sour cream, 18% fat
5 g ground sweet paprika
15 g capers in brine, weighed after draining
25 g raw yellow onion, weighed after peeling
50 g cucumber pickled in vinegar brine, weighed after draining
10 g smooth Dijon mustard
½ teaspoon ground caraway (Carum carvi)
10 g fresh chives, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
Steps
Cut the butter into small cubes and leave it out with the curd cheese and sour cream for about 20 minutes after taking them out of the refrigerator. The butter should mash easily with a fork but should not be liquid. Bringing the ingredients to a similar temperature helps them combine into a smooth mixture.
Put the curd cheese and sour cream in a tall container. Blend with an immersion blender for about 1–2 minutes, until smooth and creamy with no dry lumps. If needed, stop the blender and scrape the cheese down from the sides so it blends evenly.
AI-generated In a bowl, beat the softened butter with a hand mixer on low speed for about 1–2 minutes, until fluffy. Add the mustard, sweet paprika, caraway, salt and pepper, then mix briefly. The mixture should be uniformly orange with no hard pieces of butter.
AI-generated Gradually add the smooth curd cheese and sour cream mixture to the butter base, mixing briefly on low speed until combined. Dice the onion and drained pickled cucumber very finely, and finely chop the capers. Thinly slice the chives and set half aside for serving. Use a spoon to fold the onion, cucumber, capers and other half of the chives into the cream, keeping the small pieces intact.
AI-generated Cover both the spread and the reserved chives and refrigerate for 2 hours. The mixture will firm up a little as the flavors of the paprika, caraway and additions come together. Keep the spread in the refrigerator until serving.
Take the spread out of the refrigerator about 10 minutes before serving so it softens slightly. Stir briefly, transfer to a small bowl and smooth with a spoon, leaving soft hollows. Sprinkle with the reserved half of the chives and serve.
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