Bavarian Camembert Spread with Onion, Paprika and Caraway

What you need

• 250 g (9 oz) ripe camembert, at room temperature, rind left on
• 60 g (4 tbsp) unsalted butter, very soft
• 1 small onion, finely diced
• 2 tsp sweet paprika, plus extra for dusting
• 1/2 tsp caraway seeds, lightly crushed
• 2 tbsp wheat beer, or more, to loosen
• 1/4 tsp black pepper, freshly ground
• salt, to taste, go lightly
• 2 tbsp chives, snipped
• 4 soft pretzels, for serving
• 4 slice rye bread, for serving
• 1 bunch radishes, sliced, for serving

Method

Restated from the original video

1. 1

   Put the camembert and butter in a bowl. The cheese should be ripe and soft, with a creamy yellowish interior.

2. 2

   Mash with a fork until the cheese and butter are blended but still slightly lumpy. Leave the rind in and break it into small bits.

3. 3

   Stir in the paprika, caraway and black pepper.

4. 4

   Add the beer a spoonful at a time, stirring, until the spread is thick but easy to spread.

5. 5

   Fold in the onion. Taste, then add salt only if needed, since the cheese is already salty.

6. 6

   Cover and chill for 30 min so the flavors settle.

7. 7

   Pile the spread into a serving bowl, dust with a little extra paprika and scatter the chives on top.

8. 8

   Serve with the pretzels, rye bread and radishes.

Imported from anediblemosaic.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.