Quark Herb Terrine

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 gelatin in cold water.

2. 2.

   Wash and dry dill and chives. Trim dill stems and finely chop; cut chives into thin ribbons. Squeeze lemon juice.

3. 3.

   Whisk quark, buttermilk, dill, and chives together, seasoning with lemon juice, salt, and a touch of Tabasco.

4. 4.

   Squeeze out gelatin and dissolve it in a small pot over gentle heat until liquid; stir in 3 tbsp quark mixture and then fold into the remaining quark batter.

5. 5.

   Pour into four ramekins (150 ml each) or a terrine mold (~600 ml). Chill for at least six hours, preferably overnight.

6. 6.

   Wash and dry the leafy salads.

7. 7.

   Toast almonds in a dry pan, remove and cool.

8. 8.

   Whisk honey, vinegar, mustard, and oil to make a vinaigrette; season with salt and pepper.

9. 9.

   Briefly place ramekins in hot water, cut along the edge with a knife, and transfer terrines onto plates. Toss leafy greens with vinaigrette and almonds, then serve alongside the terrine.