Young potatoes with spring quark and crabs
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 1 kg new potatoes (mainly waxy)
- 1 large bunch of radishes
- 200 g Cucumber
- 1 collar Chives
- 1 collar Dill
- 500 g Meat curd (low-fat curd)
- 100 g Crème-fraîche
- 75 g Whole milk yoghurt
- 100 g North Sea crab meat
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
Directions
- 1
Brush the potatoes thoroughly in water. Put them in a pot with plenty of water and bring to the boil. Cover and cook for 20 minutes. In the meantime, clean and wash the radishes and, except for a few for garnishing, cut them into fine sticks.
- 2
Wash the cucumber, quarter it lengthwise and cut into thin slices. Wash chives and dill, dab dry and chop the dill finely, except for a few flags for garnishing. Cut the chives into fine rolls.
- 3
Stir the quark, crème fraîche and yoghurt until smooth. Stir in the cucumber radishes, dill, chives and prawns, except for one or two tablespoons. Season with salt and pepper. Sprinkle the finished quark with remaining ingredients and serve garnished with dill and radishes.
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