Dill quark with smoked salmon and crumble

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 323 Kcal, 17g Protein, 15g Carbohydrates, 21g Fat


  • Crumble
  • 1 tbsp olive oil
  • 1 pinch sea salt
  • 3 tbsp sunflower seeds
  • 3 slices pumpernickel, crumbled
  • Dill quark
  • 250 g low-fat quark
  • 200 g sour single cream
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 100 g smoked salmon, finely chopped
  • 2 tbsp dill
  • 1 bunch radishes incl. green parts, radishes sliced, half of the greens finely chopped
  • Utensils
  • 4 jars with lids (each approx. 300 ml)

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  • Crumble

    Heat the oil in a non-stick frying pan. Fry the pumpernickel and seeds for approx. 10 mins. until crispy, stirring occasionally, season with salt, leave to cool.
  • Dill quark

    Combine the quark with all of the other ingredients up to and including the salt, stir in the salmon, dill and radish greens, transfer to the jars. Garnish with the radish. Top with the crumble.
  • Tip:

    Prepare the quark approx. half a day in advance, spoon into jars, cover and chill until ready to serve.

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Products used in this recipe

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