Horseradish spread
A gentle and easy spread with fresh horseradish and spring onion. It is a homestyle classic in Czech kitchens for spring and autumn. Horseradish is well known beside sausages and roast meats, yet in a quark spread it shows a softer side. Thick quark blends with crisp spring onion into a smooth cream that has a lively kick without feeling heavy. It is the kind of snack that can look festive or everyday depending on the bread you choose.
Ingredients:
- 500 g quark from a tub
- fresh horseradish to taste
- spring onions with greens
- 2 tbsp milk
- salt
- black pepper
Recipe steps:
- Stir the quark with a little milk until smooth.
- Add grated fresh horseradish about 4 heaped tbsp, a pinch of salt and black pepper.
- Slice the spring onions very thin including the green tops about 2 small onions, then fold into the spread.
- Chill in the fridge, ideally overnight in a closed container.
How it tastes and why it works:
Tub quark gives the spread moisture and lightness. Fresh horseradish brings a bright line that wakes up the palate. Spring onion adds juiciness and a gentle herbal note. A splash of milk fine tunes spreadability so the cream holds its shape on bread and on small canapés. The balance between mild quark and the fresh heat of horseradish is the key. A short rest in the fridge lets the flavors come together into a harmonious result.
Technical tips:
Grate the horseradish right before mixing. Work quickly and in a cool room so the aroma stays fresh. If you prefer a milder result start with less horseradish and taste by the spoon. Tub quark can be on the loose side so add the milk drop by drop and mix until silky. For a firmer texture let the quark drain briefly through a fine sieve, then combine with horseradish and onion. Slice the spring onion very finely and be generous with the green part. It gives a fresh tone and a nice touch of color. Resting overnight in a sealed container improves both flavor and texture.
Variants and ideas:
For a softer direction replace part of the milk with a spoon of thick plain yogurt. For a fuller profile beat in a small knob of softened butter which gives a plush finish that pipes well for decorating canapés. Chives, parsley or cress are natural partners. A pinch of sweet paprika suits ham and smoked meats. A few drops of lemon are lovely with smoked fish. For a spring table fold in tiny cubes of hard boiled egg. If you enjoy a more pronounced horseradish line add a little grated apple which brings gentle sweetness and a longer finish. Rye bread suits this version very well.
Serving and storage:
Serve well chilled so it spreads evenly and looks neat. It is perfect on sourdough, baguette or toast. For party bites spread a thin layer and top with a few onion rings. It is also pretty on warm slices of boiled potatoes as a small appetizer. The spread keeps for 2 to 3 days in the fridge in a closed container. Give it a quick stir before serving and adjust with a pinch of salt or a drop of milk if it has firmed up. For picnics pack it in a small box and slice the bread on the spot so the edges stay clean and fresh.
