Baked potato deluxe with salmon & sour sauce
very easy
1 2 mins
13 mins
15 mins
Ingredients
- 8 (each approx. 250 g) large potatoes
- 7-10 Tbsp Oil
- 1 TABLESPOON coarse sea salt
- 1 collar flat leaf parsley
- 600 g Schmand
- 3 TSP Capers
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 tranches (approx. 125 g each) Salmon fillet (without skin)
- 1 TABLESPOON Oil
Directions
- 1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash 8 large potatoes (approx. 250 g each; see below) thoroughly, brush them off if necessary and pat them dry. Coat a baking tray with oil. Spread the potatoes on top, sprinkle approx. 1 tbsp. coarse sea salt over them. Bake in a hot oven for about 1 1⁄2 hours. Take out baked potatoes and break them open. Fill directly with the desired filling or serve the filling with it.
- 2
Wash 1 bunch of flat parsley, shake dry and chop the leaves finely. Mix with 600 g sour cream and 3 teaspoons of capers. Season to taste with salt and pepper.
- 3
Rinse 4 slices of salmon fillet (approx. 125 g each, without skin), dab dry. Spread a grill pan thinly with 1 tablespoon of oil. Fry the fish for about 2 minutes on each side. Season with salt and pepper. Take it out and pluck it into pieces. Fill the sour cream sauce and salmon pieces into the broken baked potatoes.
More Delicious Recipes
