Ingredients
4 servings
- 2 tbsp hazelnuts
- 250 g Rahmtaler AOP
- 1 small red pepper
- 100 g dried apricots
- 1-2 spring onions
- 125 g low-fat quark
- 1 tbsp mustard
- 1 tbsp marjoram
- Salt, pepper
Preparation
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Toast the hazelnuts in a frying pan withou fat for a few minutes, then roughly chop. Cut the Rahmtaler AOP, pepper and apricots in small 1 cm cubes. Finely chop both the white and green parts of the spring onions.
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Mix the quark with the mustard and marjoram. Add all the ingredients to the quark, season with salt and pepper and mix well.
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Line 4 cups with clear film. Fill with the Rahmtaler tartare and press down. Turn upside down onto a plate, remove the cup and foil.
Bon
Appétit
Appétit
