Photo: Mike Kenneally
Liptauer with Rye Toast and Pickled Red Onions
11 ingredients
Makes 2 cups
openrecipes
Estimated Nutrition (whole recipe, rough)
344
Calories
21g
Protein
14g
Fat
34g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Rye Bread | 1 slice (32g) | 83 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 small garlic clove, pressed
- 1/2 teaspoon (or more) coarse kosher salt
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 1 cup (8 ounces) whole-milk quark* or Greek-style yogurt
- 2 tablespoons finely chopped cornichons** or sour pickles
- 2 tablespoons chopped fresh chives
- 1 tablespoon grated onion
- 1 tablespoon Hungarian sweet paprika
- 1 1/2 teaspoons (or more) white wine vinegar or juice from pickles
- 1/4 teaspoon Hungarian hot paprika
- Lightly toasted sliced rye bread
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes