Olive oil, garlic and green pepper corns make a good firm cheese even more interesting.
Smoked cream cheese becomes a craving if you haven’t had it for a long time, and it tastes fantastic when mixed with lots of radishes and chives.
We are not talking genuine Russian or Iranian caviar here, but cheap substitutes like salmon or lumpfish roe. Bright red or black coloured fish beads with a salty taste and a texture that goes puff in the mouth. Some might say that it looks like leftovers from the 80s, and it no doubt goes well with shoulder pads and glittering lipgloss, but anyway … I kind of like it. Especially, when served as party food dip with grissini or as an elegant hors d’oeuvre spooned up on taralli or as hollowed out squash tube filling. Fabulous.
1 small red onion
100 g cream cheese
200 g fresh ricotta or cottage cheese
1 small glass of black or red ‘caviar’ – fish roe
Cutting of fresh chives
Chop the onion finely.
Mix the two types of cheese with a fork, add onion and some caviar.
Give the mixture a couple of hours in the fridge to settle.
Dress up with more caviar and chives before serving.
If you wish to serve the cream cheese and caviar in squash cylinders, cut the vegetable in 2 cm slices. Hollow out each slice with a spoon or a stamp out cylinder and give it a quick boil. I can’t quite make up my mind as to whether it is easier to boil first and hollow out later or the other way round, suppose it depends on your tools, but both methods work.
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