Spätzle salad with Leberkäse

Ingredients for 4 servings:

• 1 tbsp herb butter
• 400 g Spätzle, cooked
• salt and pepper
• 200 g Leberkäse
• 2 tbsp oil
• 1 bunch of radishes
• ½ bunch parsley
• 100 g cream cheese (herb cream cheese)
• 5 tbsp cream
• 3 tbsp mustard, grainy
• 3 tbsp vinegar
• Paprika powder
• 1 garlic clove(s)
• ½ bunch chervil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the herb butter in a pan and fry the spaetzle for about 4 minutes over medium heat, turning occasionally. Season to taste with salt and pepper. Pat the Leberkäse dry and cut into cubes. Heat the oil in another pan and fry the Leberkäse for about 3 minutes. Wash, trim, and slice the radishes. Rinse the herbs and shake dry. Wash and finely chop the parsley. Pick the leaves off the chervil. Mix the spaetzle, Leberkäse, radishes, and herbs (except for a few chervil leaves) in a bowl. Place the cream cheese, cream, mustard, vinegar, salt, pepper, and paprika in a bowl and mix together. Peel and press the garlic. Pour the dressing over the salad and toss everything together. Serve garnished with chervil leaves.