Clean and wash spring onions and cut into fine rings. Coarsely chop the olives. Wash parsley and dill and dab dry. Rinse cress, dab dry and cut off with kitchen scissors. Peel garlic.
Puree the herbs, except for some stalks for garnishing, and the garlic in the sour cream. Stir in the quark. Fold in spring onions and olives. Season to taste with salt and pepper and garnish with remaining herbs. Swedish Krisprolls taste good with it