Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g low-fat quark
- 300 g crème fraîche (38%)
- 5 tablespoon low-fat yogurt
- 300 g herrin fillet (s)
- 5 spring onion (s)
- 2 egg (s), hard-boiled
- 1 bunch herbs for Frankfurt green sauce
Print Recipe
Pin Recipe Instructions
- Clean Frankfurt herbs (parsley, sorrel, pimpinelle, chives, borage, chervil, cress) and pick from the stems so that you have about a large handful of these herbs. Then finely chop with a sharp knife. Mix together with quark, crème fraîche and a little yoghurt in the food processor for a few seconds. Cut the matjes into fine strips, cut the spring onions into fine rings and fold both under. Let it steep for several hours.
- Just before serving, finely chop two hard-boiled eggs and fold under. Serve on pumpernickel.
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