📝 About This Recipe
Transport your taste buds to the rolling hills of the Tatra Mountains with this authentic Slovak delicacy, also affectionately known as 'Šmirkás'. This vibrant spread features Bryndza, a pungent and creamy fermented sheep cheese, whipped to perfection with butter and brightened with sweet Hungarian paprika and fresh chives. It is a masterful balance of salty, tangy, and earthy flavors that represents the heart of Central European hospitality.
🥗 Ingredients
The Base
- 250 grams Bryndza cheese (authentic Slovak sheep cheese, at room temperature)
- 100 grams Unsalted butter (high-quality, softened to room temperature)
- 2 tablespoons Sour cream (full fat, for extra creaminess)
Seasonings and Aromatics
- 1 piece Small red onion (very finely minced)
- 1 teaspoon Sweet Hungarian paprika (provides the signature sunset hue)
- 1/2 teaspoon Dijon mustard (for a subtle acidic kick)
- 1/2 teaspoon Caraway seeds (lightly crushed or ground)
- 1/4 teaspoon Sea salt (adjust cautiously as Bryndza is already salty)
- 1/4 teaspoon Freshly cracked black pepper (to taste)
Fresh Elements and Garnish
- 1 small bunch Fresh chives (finely chopped)
- 3-4 pieces Fresh radishes (thinly sliced for garnish)
- 1 stalk Green onions (sliced on the bias)
👨🍳 Instructions
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1
Remove the Bryndza cheese and unsalted butter from the refrigerator at least 30-45 minutes before starting to ensure they are soft and easy to blend.
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2
In a medium-sized mixing bowl, place the softened butter. Using a fork or a hand mixer on low speed, cream the butter until it is smooth and pale.
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3
Crumble the Bryndza cheese into the butter. If the cheese is particularly dry, use the back of a fork to mash it into a paste-like consistency.
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4
Add the two tablespoons of sour cream to the mixture. This acts as an emulsifier to help the sheep cheese and butter marry into a silky texture.
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5
Stir in the finely minced red onion. Ensure the onion is chopped as small as possible so the flavor distributes evenly without large crunchy bites.
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6
Add the sweet Hungarian paprika and the crushed caraway seeds. The paprika should turn the spread a beautiful, pale orange-pink color.
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7
Incorporate the Dijon mustard, black pepper, and a tiny pinch of salt. Mix thoroughly until the color is uniform.
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8
Fold in half of the chopped chives, reserving the rest for the final presentation.
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9
Taste the spread. Depending on the age of the Bryndza, you may need more pepper or a touch more sour cream if it feels too stiff.
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10
Transfer the spread to a clean serving bowl and smooth the top with a spatula.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'resting' period allows the onion and caraway flavors to bloom.
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12
Before serving, remove from the fridge for 10 minutes to take the chill off, then garnish with the remaining chives, sliced green onions, and fresh radish rounds.
💡 Chef's Tips
Always use room temperature fats; cold butter will result in a lumpy spread that doesn't incorporate the paprika evenly. If you cannot find Bryndza, a 50/50 mix of creamy Feta and Goat Cheese is a respectable substitute, though less authentic. For a smoother, 'whipped' version, you can use a food processor, but the traditional texture should have tiny flecks of onion and cheese. Be very careful with salt—Bryndza is naturally preserved in brine and often provides all the saltiness the dish needs. If the red onion is too sharp, soak the minced pieces in cold water for 5 minutes and pat dry before adding to the cheese.
🍽️ Serving Suggestions
Serve generously spread on thick slices of dark, crusty rye bread or sourdough. Pair with a cold glass of Pilsner-style lager or a crisp Veltlínske Zelené (Grüner Veltliner) wine. Accompany with a side of fermented pickles or 'Kvašáky' to cut through the richness of the sheep cheese. Use it as a dip for fresh vegetable batons like bell peppers, cucumbers, and kohlrabi. For a traditional touch, serve alongside a warm bowl of potato soup.