A Hungarian, Slovakian and Italian spicy cream cheese which all nationalities (and even more) claim as their own, is a long standing favourite of mine.
Growing up in a largely Hungarian dominated area of Sydney, I am surrounded and influenced by European tastes and flavours. Helped of course by Dutch grandparents and a surrogate Jewish grandmother, I still love traditional European recipes for their somewhat dated appearance yet timeless flavour.
Liptauer cheese is tangy, salty, sour and perfectly complex. Mixed with paprika, caraway seeds, mustard, and cornichons this spiced cream cheese is perfect on dark rye or pumpernickel bread, added to steak or pastrami sandwiches, smeared on toast with a fried egg or even served with freshly cut radishes and carrot sticks.
250g cream cheese
50g soft fresh goats cheese
4 cornichons, finely chopped
1 1/2 teaspoons sweet paprika, plus more for serving*
1/2 teaspoon mustard powder
1 teaspoon caraway seeds, crushed
2 teaspoons chives, chopped
1 tablespoon extra virgin olive oil
Beat the cream and goats cheese together until they are smooth. Mix in all other ingredients until well combined and season with a little salt and pepper.
Transfer into a bowl or a cling wrapped mould if you wish to serve it whole. Smooth the top with a spatula and refrigerate for a few hours to set.
Serve with a sprinkle of paprika and a drizzle of oil.
It will keep in the refrigerator for up to 1 week.
*Paprika powder is also known as sweet paprika powder apposed to the smoked variety.