John Myers
Potatoes with Smoked Salmon Curd
The perfect potatoes with smoked salmon curd recipe with a picture and simple step-by-step instructions.
- 500 g Small, waxy potatoes
- 1 tsp Salt
- 1 tsp Turmeric
- 100 g Smoked salmon
- 250 g Low-Fat quark
- 4 tsp Cream horseradish (glass)
- 1 tsp Rapeseed oil
- 2 big pinches Coarse sea salt from the mill
- 1 tbsp Dill TK / own production
- 2 Radish
- 2 Lemon slices
- 2 Slices of kiwi
- 2 Stalks of parsley
- Coarse sea salt from the mill
- Peel and wash the potatoes, cook in water with salt (1 teaspoon) and turmeric (1 teaspoon) for about 20 minutes and drain. Dice the smoked salmon slices. Put all ingredients (250 g quark, 100 g smoked salmon cubes, 4 teaspoons cream horseradish, 1 teaspoon rapeseed oil, 2 big pinches of coarse sea salt from the mill and 1 tbsp chopped dill) in a bowl and mix well until creamy. Serve potatoes with smoked salmon quark, garnished with radishes, lemon wedge, kiwi wedge and parsley. Serve with coarse sea salt from the mill.
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