Franks Hungarian cucumber salad and korozott

Cooking Salads Franks Hungarian cucumber salad and korozott

Try this traditional Hungarian cucumber salad served with spiced cheese spread.

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Make Korozott: Place cream cheese and butter in a bowl. Combine well. Stir in paprika, mustard powder and caraway seeds. Season with salt and pepper. Cover with plastic wrap. Refrigerate overnight to allow flavours to develop.
  2. Place cucumber in a bowl. Add salt. Toss to combine. Set aside for 1 hour or until cucumber softens slightly. Drain well, squeezing any excess liquid from cucumber. Rinse under cold water. Drain well. Transfer to a large bowl.
  3. Combine sugar, vinegar, garlic, paprika and ²⁄³ cup water in a small bowl, stirring until sugar dissolves. Pour mixture over cucumber in the bowl. Season with salt and pepper. Cover with plastic wrap. Refrigerate for 2 hours.
  4. Sprinkle chives over korozott. Serve korozott with cucumber salad, rye bread, crackers and vegetable sticks.

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2 telegraph cucumbers, peeled, thinly sliced
2 tsp salt
1/2 tsp caster sugar
1/4 cup white wine vinegar
2 garlic cloves, crushed
3 tsp sweet paprika
2 tsp chopped fresh chives
Rye bread, crackers, halved cherry tomatoes, and red capsicum, carrot and celery sticks, to serve
250g block cream cheese, chopped, softened
60g unsalted butter, chopped, softened
1 tsp sweet paprika
1/2 tsp mustard powder
1/2 tsp crushed caraway seeds

Adv

Autors
Preparation time
6:00
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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