PREPARATION
Beat the quark and butter together until smooth, add the chives and season with salt and pepper. Lay the speck slices lengthwise on cling film; make sure they overlap slightly. Spread the quark filling on the speck, roll everything up carefully and firmly with the help of the cling film and chill in the fridge for 2 hours. Dice the onion, chop the chanterelles. Sauté together in a little oil, season with salt and pepper and allow to cool. Add parsley and 1 dessertspoon of olive oil. Cut the speck roulade into slices, arrange on plates with the salad and chanterelles, garnish with speck slices.