Hut Hit

Summary

I recently discovered a similar cream cheese preparation in the supermarket - extremely expensive and with a lot of unnecessary additives - here I serve the far better original from the Alps for a fraction of the price, as you can get it in some alpine huts.
Heat the pan. Cut the ham into fine cubes (approx. 3 mm), fry in the pan until crispy. Only if the ham does not contain any fat, add a little olive oil to the pan. In the meantime, dice the shallots just as finely.
Take the ham cubes out of the pan and let them cool on a plate, leaving the fat behind in the pan. Fry the shallots in it until golden brown, this takes about a minute. Let cool down.
Mix in all the other ingredients until smooth (add a little extra cream if desired), stir in the ham and shallots along with the frying fat, season to taste again - done. Garnish with chives rolls or onion greens, if desired.
Tastes great with fresh farmer`s bread or onion bread. As a dip with crackers or breadsticks. Mixed with a little milk as a filling for baked potatoes. Fold in two eggs and mix with freshly cooked pasta, adding a little pasta water - there are no limits to your imagination. Lasts about a week.

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