Spread for crispbread
Description
A tasty appetizer for any gathering. March and April are wild garlic season—a very beneficial woodland plant rich in vitamins and trace elements. Wild garlic can be used to prepare a huge variety of dishes, but the simplest is a spread with salted pork fat on crispbreads. You can buy any ready-made crispbreads, or make them yourself by drying rye bread in the oven. Serve with greens and sauce.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Rinse the ramson under running water, pat dry with a paper towel, and cut in half.
- 3
Step 3
Trim off the skin, cut the fatback into small pieces, and transfer to the blender bowl together with the wild garlic.
- 4
Step 4
Add paprika for flavor, aroma, and color, a little pepper to taste, and salt if the fatback was not salty enough.
- 5
Step 5
Blend the contents in the blender until paste-like. If desired, you can leave small pieces of wild garlic for a more pronounced garlic aroma.
- 6
Step 6
Transfer the lard-and-wild garlic spread to a convenient container and chill it for a while. Meanwhile, cut decorative shapes from Borodinsky bread using a cookie cutter and lightly dry them in the oven. Spread the ready lard-and-wild garlic paste on the cooled bread slices and serve as an appetizer.