Breakfast
Rye Bread with Cottage Cheese (Biezpiena Sviestmaize)
Ingredients
- 4 slices dark rye bread (rupjmaize), about 1 cm thick
- 300 g (1 1/4 cups) biezpiens or full-fat cottage cheese, well drained
- 2 tbsp sour cream
- 1/4 tsp salt
- 1 small bunch fresh dill, finely chopped
- 4 radishes, thinly sliced
- 1 tbsp chives, snipped
Method
- In a bowl, mash the biezpiens with the sour cream and salt until smooth and spreadable.
- Fold in half the chopped dill, reserving the rest for garnish.
- Spread a generous layer of the curd mixture over each slice of rye bread.
- Arrange radish slices over the top and scatter with chives and remaining dill.
- Serve immediately, open-faced.
Introduction: This open-faced sandwich pairs Latvia's beloved dark rye bread with biezpiens, a fresh curd cheese found in nearly every Latvian fridge.
Cultural Background: This open-faced sandwich pairs Latvia's beloved dark rye bread with biezpiens, a fresh curd cheese found in nearly every Latvian fridge. Simple and quick, it is the everyday breakfast of choice in cities and villages alike, often dressed up with garden herbs or a scattering of radish in the warmer months.
Tips: Drain the curd cheese well beforehand so the topping stays thick rather than watery.
Variations: Add thinly sliced cucumber, or swap dill for chopped spring onion. A version with smoked fish flakes turns this into a heartier appetizer.
Storage: Best assembled fresh; the curd mixture alone keeps refrigerated for up to 2 days.
Reheating: Not applicable — served cold.
FAQs:
Q: What can I use if biezpiens is unavailable?
A: A well-drained full-fat cottage cheese or quark makes a close substitute.
Q: Is rupjmaize essential to this dish?
A: It is traditional and gives the best flavour contrast, though any dense dark rye bread will work.
Please log in to leave a comment.