Potato pan with dip

Name: Potato pan with dip
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.2 kg small new potatoes; 2-3 TABLESPOONS Oil; 7-10 Tbsp coarse sea salt; 200 g Double cream cream cheese; 500 g Low-fat curd; 6-7 TABLESPOONS Mineral water; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Dill; 1/2 bunch Chives; 1 collar Radishes; 50-75 g Smoked salmon in thin slices; 50 g Diced ham; 1 TEASPOON Horseradish (from the glass); 7-10 Tbsp Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1.2 kg small new potatoes
2-3 TABLESPOONS Oil
7-10 Tbsp coarse sea salt
200 g Double cream cream cheese
500 g Low-fat curd
6-7 TABLESPOONS Mineral water
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Dill
1/2 bunch Chives
1 collar Radishes
50-75 g Smoked salmon in thin slices
50 g Diced ham
1 TEASPOON Horseradish (from the glass)
7-10 Tbsp Parsley

Directions

1
Brush the potatoes vigorously under water. Heat the oil in a large pan. Fry the potatoes for about 30 minutes at medium heat, turning them frequently. Season with sea salt. Stir cream cheese, quark and mineral water until smooth.
2
Season to taste with salt and pepper. Divide cheese cream into 3 portions. Wash dill and chives, dab dry and chop finely. Clean and wash the radishes and cut them into thin sticks. Cut salmon into fine strips.
3
Fry the diced ham crisply without additional fat, let it cool down. Mix one portion of cheese cream with salmon and dill, the 2nd portion with radishes and chives. Mix the 3rd portion of cheese cream with horseradish and ham.
4
Arrange potatoes and dips. Garnish with parsley if desired.