Mustard béchamel potatoes with smoked salmon

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 kg small new potatoes
  • 30 g Butter
  • 30 g Flour
  • 1/4 l Vegetable broth (instant)
  • 200 ml Milk
  • 100 g Whipped cream
  • 2-3 TEASPOONS sweet mustard
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 1/2 bunch Dill
  • 300 g Smoked salmon in the piece (without skin)

Directions

  1. 1

    Wash the potatoes and cook in boiling water for 15 to 20 minutes. In the meantime, heat the fat in a pot and sauté the flour in it. Add stock, milk and cream while stirring. Let the sauce simmer for five minutes, season with mustard, salt and pepper and keep warm. Drain the potatoes, rinse with cold water and peel.

  2. 2

    Cut potatoes in half and add to the hot sauce. Wash the dill, dab dry and cut finely, except for a little to garnish. Dice salmon fillet. Place the béchamel potatoes in a baking dish and sprinkle with salmon cubes and dill. Serve garnished with dill flags

Nutrition Facts

KCAL
490 kcal
CARBS
39 g
FATS
26 g
PROTEINS
22 g

Categories & Tags

Main DishesVegetablesPotatoes