Olomouc curd cheese with quark, onion and bread

Method

1. Cut the Olomouc curd cheese into dice the size of a pea. Bigger pieces stay in the spread as mouthfuls of pure salt.
2. Chop the onion as finely as you can — in a curd cheese spread it belongs more as a seasoning than as a vegetable.
3. Put the quark in a bowl, add a teaspoon of Dijon mustard and a spoonful of water and work it with a fork for 1 minute until creamy, with no lumps left.
4. Stir in the curd cheese and onion. Don’t salt it — the cheese has salt enough for both.
5. Grind pepper over and dust with paprika, which gives the spread its colour.
6. Let it sit 30 minutes in the fridge. The curd cheese softens in that time and its flavour spreads through the quark; straight after mixing, the spread is all islands — the odd salty piece and nothing in between.
7. Leave the butter out 10 minutes so it spreads, and butter the rye bread with it. A thin layer of butter holds the spread and stops the bread taking up moisture.
8. Spread the mixture on top and add sliced fermented gherkins to the plate.

1. Cut the Olomouc curd cheese into dice the size of a pea. Bigger pieces stay in the spread as mouthfuls of pure salt.
2. Chop the onion as finely as you can — in a curd cheese spread it belongs more as a seasoning than as a vegetable.
3. Put the quark in a bowl, add a teaspoon of Dijon mustard and a spoonful of water and work it with a fork for 1 minute until creamy, with no lumps left.
4. Stir in the curd cheese and onion. Don’t salt it — the cheese has salt enough for both.
5. Grind pepper over and dust with paprika, which gives the spread its colour.
6. Let it sit 30 minutes in the fridge. The curd cheese softens in that time and its flavour spreads through the quark; straight after mixing, the spread is all islands — the odd salty piece and nothing in between.
7. Leave the butter out 10 minutes so it spreads, and butter the rye bread with it. A thin layer of butter holds the spread and stops the bread taking up moisture.
8. Spread the mixture on top and add sliced fermented gherkins to the plate.

1. Cut the Olomouc curd cheese into dice the size of a pea. Bigger pieces stay in the spread as mouthfuls of pure salt.
2. Chop the onion as finely as you can — in a curd cheese spread it belongs more as a seasoning than as a vegetable.
3. Put the quark in a bowl, add a teaspoon of Dijon mustard and a spoonful of water and work it with a fork for 1 minute until creamy, with no lumps left.
4. Stir in the curd cheese and onion. Don’t salt it — the cheese has salt enough for both.
5. Grind pepper over and dust with paprika, which gives the spread its colour.
6. Let it sit 30 minutes in the fridge. The curd cheese softens in that time and its flavour spreads through the quark; straight after mixing, the spread is all islands — the odd salty piece and nothing in between.
7. Leave the butter out 10 minutes so it spreads, and butter the rye bread with it. A thin layer of butter holds the spread and stops the bread taking up moisture.
8. Spread the mixture on top and add sliced fermented gherkins to the plate.

Allergens: Mustard (10), Lactose, Cereals containing gluten (1), Milk (7), Sulphur dioxide and sulphites (12)