Tuna spread with gherkin and paprika

Ingredients for 1 servings:

• 1 cup cream cheese, preferably with herbs
• 1 can tuna, in its own juice
• 1 red bell pepper(s)
• 1 onion(s), red, or spring onions
• 3 small gherkins, cornichons, or honey pickles
• e.g. salt and pepper
• e.g. lemon(s)
• 1 tsp horseradish (creamed horseradish), to taste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

As a spread or as a dip

Drain the tuna thoroughly in a sieve and then mash it slightly with a fork until soft. Cut or chop the bell peppers, cucumbers, and onion into small pieces. Place the tuna, cream cheese, and chopped vegetables in a bowl and stir slowly. I like the vegetables and tuna to remain in the cream, but you can also puree the whole mixture a little more if you like. Finally, season to taste with salt and pepper. I also like to use lemon or horseradish with fish. Give it a try. Stir in a small dash of lemon or half a teaspoon of creamed horseradish, if you like. Maybe a little less to start with, but it’s better to season more often until it suits your taste. The quantities can, of course, be adjusted depending on whether you want more fish or more vegetables in the cream. I prefer small gherkins for the pickles and always use red onions in this recipe. Spring onions also work very well. If, like me, you like a savory and sweet mix, you can also use sweet honey pickles. Instead of cream cheese, you can also use sour cream or a little quark. However, yogurt would make the whole thing too runny. If you’re expecting guests, you might want to prepare the whole thing a little earlier so the mixture can “simmer” a bit. Store in the refrigerator.