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🍽️ Potato Quark Spread on Pumpernickel

210 kcal · 30 min · 4 servings

Ingredients

• 350 g mealy cooking potatoes
• salt
• 1 bunch mixed herbs (e.g. parsley, chives, sorrel, chervil, borage...)
• 2 tbsp quark
• 1 tbsp mango chutney (from the jar)
• 0.5 tsp ground coriander
• pepper (from the mill)
• 24 round pumpernickel rounds
• 24 small radishes

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Boil the potatoes in salted water for about 25 minutes.
3. 3. Drain the cooking water.
4. 4. Press the hot potatoes through a potato ricer while they are still warm.
5. 5. Wash the herbs and shake off excess water.
6. 6. Pluck the leaves from the stems.
7. 7. Set aside a few nice leaves for garnish.
8. 8. Finely chop the remaining herbs.
9. 9. Mix the chopped herbs with the quark (a type of fresh curd cheese) and the mango chutney into the mashed potatoes.
10. 10. Season the mixture with salt, coriander, and pepper to taste.
11. 11. Spread the potato cream evenly over the pumpernickel bread rounds.
12. 12. Wash the radishes.
13. 13. Slice the radishes into thin rounds.
14. 14. Garnish the pumpernickel bread with the radish slices and the reserved herbs.

Nutrition per serving

• kcal: 210
• Protein: 7 g · Fett/Fat: 2 g · Carbs: 41 g