Paštetu od čvarkama – Paste of čvarke
Following on from my previous recipe that celebrates pork fat, I made use of those golden nuggets of čvarke and turned them into a patê, of sorts. No liver involved here, just a bunch of tasty ingredients that so happen to be blended with the čvarke.
The result – a spreadable “dip” that has a multitude of ingredients like sour cream, cornichon, mustard and lemon juice. Lightly toasted bread is the ideal accompaniment – or crackers – with a few fresh and crunchy elements like radish, whole cornichon, pickled chillies or figs.
What I’ve also done is make dainty little canapés with thinly sliced cornichon, julienned radish, micro herbs, a virgin olive oil drizzle and sprinkle of paprika flakes. It’s also easy enough to quenelle some of the paste and serve it up on an antipasto platter with seeded mustard and arty squiggle of pomegranate molasses.
| Servings |
cups
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- 250 g čvarke
- 110 g cornichons
- 2 eggs hard boiled & cooled
- 100 g onion chopped & sautéed in 1 tbsp oil, cooled
- 2 tbsp seeded mustard
- ¼ cup sour cream
- 1 tbsp lemon juice
- Salt & black pepper to taste
Ingredients
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- Place the čvarke, cornichons, eggs and sautéed onion in the bowl of a food processor and blitz for about 30 seconds. Add the mustard, sour cream, juice and seasoning and continue blitzing until smooth.
- Decant into a bowl, cover with plastic, and refrigerate for a couple of hours.
- To serve, simply spread on bread or crackers on its own or as part of an antipasto platter.
