Dill quark with smoked salmon and crumble

Dill quark with smoked salmon and crumble

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 323 kcal
, Fat: 21 g
, Carbohydrate: 15 g
, Protein: 17 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1tbsp olive oil
3slices pumpernickel, crumbled
3tbsp sunflower seeds
1pinch sea salt

Dill quark

250g low-fat quark
200g sour single cream
1tbsp olive oil
¼tsp salt
100g smoked salmon, finely chopped
2tbsp dill
1bunch radish incl. green parts, radishes sliced, half of the greens finely chopped
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4 jars with lids (each approx. 300 ml)

How it's done


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.

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

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