Twofold Bites

Ingredients

• 2 shallots
• 2 tbsp oil
• 150 g quark
• 60 ml milk
• 1 egg
• Salt
• Pepper (freshly ground)
• 4 tbsp grated Emmental cheese
• 200 g Flour
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• 3 tbsp finely chopped parsley
• 2 tsp chopped thyme leaves
• 1 muffin tin (with 24 cavities)
• butter (for the tin)
• 24 small slices smoked salmon
• 200 g crème fraîche
• 250 g smoked turkey breast fillet
• 1 small zucchini
• 1 tbsp chopped parsley
• 100 g cream cheese
• 40 g mayonnaise
• 1 tbsp horseradish (fresh grated or jarred)
• Salt
• Pepper (freshly ground)
• 9 slices toast bread (deveined)

Instructions

1. 1.

   Peel and finely dice shallots, sauté in hot oil in a pan, then set aside.

2. 2.

   Whisk quark, milk, egg, salt, pepper, and cheese together. In another bowl combine flour, baking powder, and baking soda; briefly mix with the quark mixture, shallot blend, and herbs until dry ingredients are moist.

3. 3.

   Grease muffin tin cavities with butter and spread dough into them. Bake in preheated oven at 180°C (middle rack) for about 20 minutes. Let cool slightly in the pan, then remove from cavities and allow to cool further.

4. 4.

   Beat crème fraîche with an electric hand mixer, fill a piping bag with a star tip, and pipe a rosette onto each muffin. Top with salmon slices and place on a platter.

5. 5.

   Slice turkey breast into strips. Wash zucchini and finely chop.

6. 6.

   Combine cream cheese, mayonnaise, and horseradish. Fold in zucchini and parsley; season with salt and pepper.

7. 7.

   Spread the cream cheese mixture on 6 bread slices and top with turkey strips. Layer two slices together, add remaining slices, press lightly. Cut into small cubes with a sharp knife and skewer if desired.