Baked potatoes with yoghurt-salmon cream

Name: Baked potatoes with yoghurt-salmon cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 12 Potatoes (about 100 g each); 7-10 Tbsp Oil; 1 collar Spring onions; 1/2 bunch Dill; 6 (approx. 180 g) thin slices of smoked salmon; 200 g Yoghurt cream cheese (16 % fat); 300 g low-fat yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 2-3 TEASPOONS ger. Horseradish (glass); 7-10 Tbsp untreated lemon; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

12 Potatoes (about 100 g each)
7-10 Tbsp Oil
1 collar Spring onions
1/2 bunch Dill
6 (approx. 180 g) thin slices of smoked salmon
200 g Yoghurt cream cheese (16 % fat)
300 g low-fat yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
2-3 TEASPOONS ger. Horseradish (glass)
7-10 Tbsp untreated lemon
7-10 Tbsp Aluminium foil

Directions

1
Wash potatoes thoroughly, dab dry and prick several times with a fork. Wrap them individually in lightly oiled aluminium foil and bake on the baking tray in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 50-60 minutes
2
Clean spring onions. Wash spring onions and dill and, except for a little dill for garnishing, chop finely. Cut 2 slices of salmon into fine strips. Stir cream cheese and yoghurt until smooth. Fold in spring onions, dill and salmon strips. Season to taste with salt, pepper, lemon juice and horseradish
3
Cut the remaining salmon slices into thirds. Cut potatoes lengthwise and break open. Serve with salmon cream and salmon. Garnish with lemon and the rest dill.