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Liptauer with Rye Toast and Pickled Red Onions

Liptauer with Rye Toast and Pickled Red Onions Recipe

  • 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
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