Potato chocolates

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook covered in boiling water for about 15 minutes. Put quail eggs in boiling water and cook for about 4 minutes. Quench eggs under cold water and let them cool down. Drain the potatoes, rinse them under cold water and remove the skin. Let the potatoes cool down.

2. 2

   Peel and slice the eggs. Mix crème fraîche and horseradish and season with salt. Halve trout fillets lengthwise and cut the fillets diagonally into 2-3 cm long pieces. Roll up salmon slices loosely and cut into slices/rolls of approx. 1 cm thickness (1 slice 30 g = approx. 4 rolls). Wash the dill, shake dry and pluck into small dill flags. If necessary, cut the potatoes flat on one side (underside) so that they stand better and place them in 1-2 small paper cuffs each. Spread a teaspoon of horseradish cream as a small blob on each potato. Place slices of egg and salmon florets or trout filet and caviar on top. Season with pepper if necessary and arrange on a plate or shelf.

3. 3

   Wash the dill, shake dry and pluck into small dill flags. If necessary, cut the potatoes flat on one side (underside) so that they stand better and place them in 1-2 small paper cuffs each. Spread a teaspoon of horseradish cream as a small blob on each potato. Place slices of egg and salmon florets or trout filet and caviar on top. Season with pepper if necessary and arrange on a plate or shelf. Serve garnished with dill flags

Nutrition Facts

KCAL
50 kcal

CARBS
4 g

FATS
2 g

PROTEINS
2 g