Baked potato with stremel salmon

Name: Baked potato with stremel salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Triplets; 7-10 Tbsp Salt; 250 g Low-fat curd; 100 g ripened cream; 1 TABLESPOON Lemon juice; 7-10 Tbsp Pepper; 10 g Butter; 30 g Parmesan cheese; 1/2 bunch Spring onions; 1 Beet Cress; 375 g Strem salmon

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Triplets
7-10 Tbsp Salt
250 g Low-fat curd
100 g ripened cream
1 TABLESPOON Lemon juice
7-10 Tbsp Pepper
10 g Butter
30 g Parmesan cheese
1/2 bunch Spring onions
1 Beet Cress
375 g Strem salmon

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for 15-20 minutes. In the meantime, stir curd, sour cream and lemon juice with a whisk until smooth. Season with salt and pepper. Put the quark dip in a cool place.
2
Drain the potatoes and let them evaporate for about 5 minutes. Then place the potatoes at intervals on a baking tray and press them flat a little with a potato masher. Melt the butter. Grate the parmesan finely. Brush each potato with a little butter and sprinkle with parmesan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 15 minutes.
3
Clean, wash and cut the spring onions into rings. Cut the cress from the bed. Pluck salmon roughly. Spread curd dip into a deep form. Add parmesan potatoes and salmon. Sprinkle with spring onion rings and cress. Season with pepper. Arrange baked potatoes and serve.