Paprika Quark Terrine

Ingredients

• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 0.5 green bell pepper
• 1 Shallot
• 2 dill stems
• 1 EL sunflower oil
• 1 EL sugar
• 1 EL lemon juice
• Salt
• Pepper
• 2 gelatin sheets
• 300 g Greek strained yogurt (at least 10%)
• 1 Garlic clove
• 1 tsp horseradish
• 1 handful mixed salad (e.g., radicchio, arugula, lollo bionda)

Instructions

1. 1.

   Clean, wash and pat dry the bell peppers; dice finely. Peel and finely dice the shallot. Wash the dill, shake dry, trim ends and chop. Heat sunflower oil in a tall pan; sauté the shallot cubes over low heat for 3 minutes until translucent. Add the pepper cubes and cook another 3 minutes. Sprinkle sugar and allow it to caramelize slightly. Deglaze with lemon juice, season with salt and pepper, then remove from heat.

2. 2.

   Soak gelatin in cold water. Warm 2 EL of Greek yogurt in a saucepan. Dissolve the squeezed gelatin into it while stirring. Remove from heat and gradually stir in the remaining yogurt. Peel and finely chop garlic; mix with dill and horseradish into the yogurt. Stir in the sautéed pepper cubes, season heavily with salt and pepper. Rinse the molds with cold water and fill them with the pepper-yogurt mixture. Cover and refrigerate for at least 6 hours.

3. 3.

   Just before serving, clean, wash, dry and shred the salad into bite-sized pieces. Briefly dip the terrines in hot water, optionally run a knife along the inner edge. Place the terrines centrally on four plates. Arrange the salad around them.