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Smoked Salmon Carpaccio with Herb Quark Topping

OVERVIEW

Starter, main course, dessert! Find your unique menu with Exquisa cream cheese!

OVERVIEW

Starter, main course, dessert! Find your unique menu with Exquisa cream cheese!

Ingredients (for 4 People)

  • 150 g Quark cream nature
  • 50 g Arugula
  • 25 g Roasted peanut kernels
  • 1 tbsp Honey
  • 1 tsp Medium hot mustard
  • 1 tbsp White wine vinegar
  • 2 tbsp Oil
  • Salt
  • Pepper from the mill
  • 3 tablespoons milk
  • 1-2 tsp Lemon juice
  • 3-4 Stalks of chives
  • 300 g Smoked salmon in slices
  • 2 tablespoons Beet sprouts
  • 200 g Baguette bread
  • For the herb quark
  • 1/4 bunch chives
  • Chopped parsley
  • 2 tablespoons Milk

Preparation

  • Prepare herb curd: Finely chop the chives. Mix Exquisa Fromage Frais natural with chives, parsley, milk, salt and pepper.
  • Clean arugula, wash, drain and cut into smaller pieces if necessary. Coarsely chop the nuts. Mix honey, mustard and vinegar. Whisk in oil in a thin stream. Season dressing with salt and pepper. Mix 2 tablespoons curd cheese with milk and lemon juice until smooth. Wash chives, shake dry and cut into fine rolls.
  • Place salmon slices side by side, fan-shaped on a platter. Mix arugula with dressing and spread on salmon. Drizzle with a little herb curd. Spread sprouts, chives and nuts on top. Add the rest of the curd cheese and baguette.

COOKING WITH
FROMAGE FRAIS NATURAL

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