Redykołka cheese stewed in butter with smoked yoghurt, romaine lettuce and Nadwiślanka cherry jam

Ingredients

  • Redykołka cheeses 4
  • yoghurt 100 g
  • Nadwiślanka cherry jam 2 tablespoons
  • large leaves of romaine lettuce 4
  • oven-roasted hazelnuts 2 tablespoons
  • salt and pepper to taste
  • any sort of edible flowers to garnish
  • a few chervil leaves and other wild herbs, such as chickweed and wood sorrel to garnish

Recipe

To smoke the yoghurt you will need a large pan. Fill the pan with twigs or hay and light. When the fire goes out, but the pan is still full of smoke, cover the mouth with a sieve or colander and on this place a tin bowl with the yoghurt in it. Seal with aluminum foil for approx. 15 minutes. The yoghurt will develop an aroma of smoke. Sauté the cheeses in 25 g butter on a slow flame, until the inside melts. Wash and dry the salad. Heat the rest of the butter in a pan and sauté the salad for about 45 seconds. Season with salt. Now cut the Redykołka cheeses in half and place on individual serving dishes. Next to the cheeses put the salad leaves, the cherry jam and the smoked yoghurt. Sprinkle with the roasted and halved hazelnuts. Decorate with herbs.