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Ingredients
16 ounces fromage blanc
1 shallot, grated
1 tablespoon drained capers
6 canned flat anchovies, drained
2 teaspoons caraway seeds
1 clove garlic
5 tablespoons unsalted butter
1 tablespoon mild Hungarian paprika
Freshly ground black pepper
2 teaspoons minced fresh chives
Pickled onions, cornichons, pickled peppers and black bread for serving
Nutritional analysis per serving (6 to 8 servings)
4 grams carbs; 31 milligrams cholesterol; 134 calories; 2 grams monosaturated fat; 6 grams saturated fat; 11 grams fat; 1 gram fiber; 62 milligrams sodium; 6 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain fromage blanc, and place in a bowl. Beat with a fork until smooth. Beat in shallot.
- Step 2
Using a mortar and pestle or a miniprocessor, mash capers, anchovies, caraway seeds and garlic to a paste. Add butter, a tablespoon at a time. Blend into cheese. Add paprika, and stir until smooth. Mix in pepper to taste.
- Step 3
Place a large sheet of plastic wrap over a 2-cup bowl. Spoon mixture onto plastic, which will sink, lining the bowl, as you fill it. Smooth top of cheese, and cover with overhanging plastic wrap. Refrigerate overnight.
- Step 4
To serve, uncover cheese, unmold onto a plate, and peel off plastic. Shower with chives. Serve with onions, cornichons, peppers and black bread.
Private Notes