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🍽️ Fresh Herb Quark Terrine

253 kcal · 30 min · 4 servings

Ingredients

• 4 sheets gelatin
• 4 sprigs dill
• 0.5 bunch chives
• 1 lemon
• 250 g low-fat quark
• 250 ml buttermilk
• salt
• Tabasco
• 180 g baby salad mix
• 40 g chopped almond kernels
• 1 tbsp honey
• 2 tbsp raspberry vinegar
• 1 tsp Dijon mustard
• 5 tbsp rapeseed oil
• pepper

Instructions

1. 1. Soak the gelatin in cold water.
2. 2. Wash the dill and chives and shake them dry.
3. 3. Pluck the dill leaves and chop them finely.
4. 4. Cut the chives into fine rings.
5. 5. Squeeze the lemon.
6. 6. Stir quark, buttermilk, dill, and chives together in a bowl.
7. 7. Season the mixture with lemon juice, salt, and a few drops of Tabasco.
8. 8. Squeeze out the soaked gelatin.
9. 9. Melt the dripping-wet gelatin in a small pot over low heat.
10. 10. Stir the melted gelatin into three tablespoons of the quark mixture.
11. 11. Fold the gelatin mixture into the remaining quark mixture.
12. 12. Pour the mixture into four molds (150 ml each) or one large terrine mold (approx. 600 ml).
13. 13. Place the molds in the refrigerator for at least six hours, preferably overnight.
14. 14. Wash the salad leaves and spin them dry.
15. 15. Toast the almonds in a pan without fat.
16. 16. Remove the almonds and let them cool.
17. 17. Whisk honey, vinegar, mustard, and oil together to make a salad dressing.
18. 18. Season the dressing with salt and pepper.
19. 19. Place the molds briefly in hot water.
20. 20. Run a knife carefully along the edge.
21. 21. Invert the terrines onto plates.
22. 22. Toss the salad leaves with the vinaigrette and the almonds.
23. 23. Serve the salad alongside the terrine.

Nutrition per serving

• kcal: 253
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 11 g