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Cream cheese with herbs

Cream cheese with herbs and pickled red onions

Ingredients

Pickled red onions
2 red onions
½ tbsp salt
150 g sugar
1 1⁄2 dl vinegar
1½ dl water
3 peppercorns
1 bay leaf
1 tbsp honey
Creamed quark
150 g Søvind goat’s cream cheese; cow’s milk cream cheese can also be used
1 tbsp finely chopped dill
1 tbsp chopped chives
1 tbsp chopped chervil
1 tsp Espelette pepper or rose paprika
1 tsp smoked paprika
1 tsp smoked paprika
A little lemon juice
Sea salt and freshly ground pepper
Serving
200 ml of sprigs of various herbs, e.g. chervil, dill, chives and ground elder
4 slices of toasted rye bread or crispbread

See video guides here

Instructions

Pickled red onions

Start by making the pickled red onions. Peel the red onions and slice them into rings. Toss them with salt and leave them to stand for about 30 minutes. Place the onion rings in a sieve and rinse them thoroughly under running water. Drain them and place them in a preserving jar. Bring the rest of the ingredients for the pickling liquid to the boil, remove the pan from the heat and allow the liquid to cool completely before pouring it over the onions. Leave them to pickle for at least 4 hours before use, or preferably overnight.

Creamed quark

Mix all the ingredients together in a bowl and season with salt and pepper, along with a pinch of sugar and some lemon juice.

Serving

Place 4 large tablespoons of pickled red onions in a sieve and leave them to drain. Spread the creamed quark on crispbread or toasted rye bread, top with the pickled red onions, and finish with a small pile of herbs.