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🍽️ Crispy Paprika Quark Terrine

154 kcal · 30 min · 4 servings

Ingredients

• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 0.5 green bell pepper
• 1 shallot
• 2 sprigs dill
• 1 tbsp sunflower oil
• 1 tbsp sugar
• 1 tbsp lemon juice
• salt
• pepper
• 2 leaves gelatin
• 300 g Greek yogurt (at least 10 %)
• 1 garlic clove
• 1 pinch horseradish
• 1 handful mixed salad (e. g. radicchio, arugula, Lollo Bionda)

Instructions

1. 1. Remove the seeds and stem from the peppers. Wash them thoroughly and pat them dry with a kitchen towel. Cut the flesh into very small cubes.
2. 2. Peel the shallot. Cut it into fine cubes as well.
3. 3. Wash the dill. Shake it dry to remove excess water. Pluck the fine dill tips from the stems and chop them finely.
4. 4. Heat the sunflower oil in a high-sided pan.
5. 5. Add the shallot cubes to the hot pan. Sauté them over low heat for 3 minutes until they are translucent and soft.
6. 6. Add the pepper cubes to the shallots. Sauté the vegetables for a further 3 minutes.
7. 7. Sprinkle the sugar over the vegetables. Let it toast briefly until it is slightly caramelized.
8. 8. Deglaze the mixture with the lemon juice. Season with salt and pepper. Remove the pan from the heat.
9. 9. Place the gelatin sheet in a bowl of cold water. Let it soften in the water.
10. 10. Take 2 tablespoons of the Greek cream yogurt and warm them in a small saucepan.
11. 11. Remove the gelatin from the water and squeeze it well. Add it to the warm yogurt. Stir until the gelatin has completely dissolved.
12. 12. Remove the saucepan from the heat. Gradually stir the remaining yogurt into the gelatin mixture.
13. 13. Peel the garlic. Chop it finely.
14. 14. Stir the chopped garlic, chopped dill, and horseradish into the yogurt mixture.
15. 15. Add the sautéed pepper cubes to the yogurt mixture. Mix everything well.
16. 16. Season the filling generously with salt and pepper.
17. 17. Rinse the molds with cold water.
18. 18. Fill the molds with the paprika yogurt mixture.
19. 19. Cover the molds. Place them in the refrigerator for at least 6 hours to allow the terrine to set.
20. 20. Prepare the salad. Wash it thoroughly. Spin it dry.
21. 21. Tear the salad into bite-sized pieces.
22. 22. Dip the molds briefly in hot water to release the terrines.
23. 23. If necessary, run a knife carefully along the inside edge of the mold.
24. 24. Invert the terrines onto the center of four plates.
25. 25. Place the salad around the terrines on the plates.

Nutrition per serving

• kcal: 154
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 11 g