Stuffed potatoes

Name: Stuffed potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g small waxy potatoes; 7-10 Tbsp Salt; 1 collar Chives; 250 g Ricotta cheese; 1 TABLESPOON Fresh cream; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 discs Smoked salmon

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g small waxy potatoes
7-10 Tbsp Salt
1 collar Chives
250 g Ricotta cheese
1 TABLESPOON Fresh cream
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 discs Smoked salmon

Directions

1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Drain potatoes and rinse in cold water. Cut potatoes lengthwise in half and hollow them out. Finely chop the flesh
2
Wash the chives, shake dry and cut half into fine rolls. Pour boiling water from the kettle over the rest of the chives, leave to stand for about 1/2 minute, pour into a sieve and rinse with cold water. Mix the chive rolls in a bowl with potato pulp, ricotta, crème fraîche and lemon juice. Season to taste with salt, pepper and a little sugar and divide into the potato halves
3
Cut salmon slices into pieces and spread them on the ricotta cream. Tie a chive stem around each slice and serve as an aperitif or starter