Obatzda with pretzel and radish chives salad

Name: Obatzda with pretzel and radish chives salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Radish (about 550 g); 1 collar Chives; 5 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 5 TABLESPOONS Rapeseed oil; 2 Onions; 250 g Camembert cheese; 100 g soft butter; 175 g Double cream cream cheese; 3 TSP Sweet peppers; 1 knife tip ground caraway; 1 TEASPOON medium hot mustard; 7-10 Tbsp Paprika powder; 4 Pretzels

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Radish (about 550 g)
1 collar Chives
5 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
5 TABLESPOONS Rapeseed oil
2 Onions
250 g Camembert cheese
100 g soft butter
175 g Double cream cream cheese
3 TSP Sweet peppers
1 knife tip ground caraway
1 TEASPOON medium hot mustard
7-10 Tbsp Paprika powder
4 Pretzels

Directions

1
Clean and peel the radish. Halve lengthwise and slice into thin slices. Wash chives, shake dry and cut into small rolls. Put something aside for garnishing.
2
Whisk vinegar with salt, pepper and sugar. Beat down the oil in a thin stream. Mix the radish and chives with the vinaigrette. Put it in a cold place
3
Peel the onions, finely dice one onion and cut the other into rings. Cut the camembert into cubes. Mix with butter and cream cheese, mash with a fork, add diced onion. Season with paprika, caraway and mustard. Season to taste with salt and pepper.
4
Season salad. Arrange Obatzda with onion rings. Sprinkle with set aside chives and paprika powder. Serve with salad and pretzels