German cuisine · Breakfast & Eggs

Quark with Linseed Oil and Herbs

Creamy quark with golden linseed oil and chives, served with hot potatoes boiled in their skins.

Ingredients · for 4 servings

• 800 g waxy potatoes
• 500 g quark
• 4 tbsp linseed oil
• 4 tbsp milk
• 1 bunch chives
• 1 small onion
• 1 tsp coarse salt
• Salt, pepper

Instructions

1. Wash the potatoes thoroughly and boil unpeeled in salted water; depending on size, cook for 20–25 min. until a knife slides in without resistance.
2. Cut the chives into fine rings and chop the onion into very fine cubes.
3. Stir the quark with the milk in a bowl until creamy and it falls softly off the spoon.
4. Fold in the diced onion and two-thirds of the chives, and season well with salt and pepper.
5. Smooth the quark in a shallow dish, press a hollow into the center and pour in the linseed oil without stirring it in.
6. Sprinkle with the remaining chives and coarse salt, and serve with the hot, drained potatoes in their skins.