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Parsley potatoes with smoked salmon dip

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Ingredients for 2 servings:

  • 650 g potatoes, small
  • 1 tbsp parsley, finely chopped
  • 1 tbsp oil, good
  • 1 tbsp butter
  • 100 g smoked salmon
  • 150 g mild yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • e.g. cayenne pepper
  • Salt and pepper from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Cook the potatoes for about 20 minutes until tender. Cut the salmon into small pieces and mix with yogurt, mayonnaise, and lemon juice. Season with salt, pepper, and cayenne pepper. Peel the potatoes. Heat the oil and butter in a pan, add the potatoes, and fry briefly on all sides. Add the parsley. Season with salt and pepper. Serve with the dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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