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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