Liptauer with Rye Toast and Pickled Red Onions

Name: Liptauer with Rye Toast and Pickled Red Onions
Yield: Makes 2 cups
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; Pickled Red Onions (click for recipe)

By Andrew Chase and Erwin SchrottnerPhotographer Nigel Cox

November 17, 2009

Recipe notes