Dill bites with jacket potatoes

Name: Dill bites with jacket potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 2 Eggs (size M); 150 g ripened cream; 150 g Crèmefraîche; 3 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp juice of 1/2 lemon; 1 collar Dill; 4 (à 100 g) double matje filets; 1 collar Spring onions

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg waxy potatoes
2 Eggs (size M)
150 g ripened cream
150 g Crèmefraîche
3 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp juice of 1/2 lemon
1 collar Dill
4 (à 100 g) double matje filets
1 collar Spring onions

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Meanwhile, boil the eggs for about 10 minutes, drain, rinse and peel. Stir sour cream, crème fraîche and 3 tablespoons milk until smooth. Season with salt, pepper, sugar and lemon juice. Wash the dill, dab dry and pluck flags from the stems. Put some flags aside for garnishing. Finely chop the remaining dill and stir into the sauce.
2
Wash the maties, dab dry and cut into strips of about 3 cm. Clean and wash spring onions, dab dry and slice diagonally. Fold the matie and spring onions into the sauce. Drain, rinse and peel the potatoes. Finely chop the eggs. Arrange potatoes and dill bites together. Sprinkle with egg and garnish with dill