Baked potatoes with salmon and crème fraîche

Name: Baked potatoes with salmon and crème fraîche
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 12 Potatoes (approx. 120 g each); 3 Spring onions; 2 stem(s) Dill; 6 discs (approx. 175 g) smoked salmon; 200 g Double cream cream cheese; 200 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Horseradish from the jar; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and dill

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

12 Potatoes (approx. 120 g each)
3 Spring onions
2 stem(s) Dill
6 discs (approx. 175 g) smoked salmon
200 g Double cream cream cheese
200 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Horseradish from the jar
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and dill

Directions

1
Wash the potatoes carefully, dab dry and place on a baking tray. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. In the meantime clean and wash spring onions and cut them into fine rings. Wash and chop the dill. Cut 2 slices of salmon into fine strips. Mix cream cheese and crème fraîche.
2
Fold in spring onions, dill and salmon strips. Season to taste with salt, pepper, horseradish and lemon juice. Cut remaining salmon slices into 12 pieces. Arrange 3 potatoes each with the cream and a small piece of salmon on a plate. Serve garnished with lemon and dill