Baked potatoes with salmon and avocado cream

Ingredients for 4 servings:

• 8 large potatoes, waxy
• 2 tsp caraway seeds, optional
• 1 avocado(s)
• 5 tbsp lemon juice
• 250 g sour cream
• 250 g crème fraîche
• 1 bunch of dill
• 200 g smoked salmon
• Salt and pepper, white, freshly ground
• Dill for garnish
• Lemon wedge(s) for garnish

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Tastes good even without salmon

Thoroughly brush the potatoes under running water. Cover and pre-cook in salted water with caraway seeds for 20-25 minutes. Drain, cut crosswise into the avocado, and wrap in aluminum foil. Bake in the oven at 240°C for 15-20 minutes. Meanwhile, halve the avocado, remove the stone, scoop out the flesh from the skin, cut into small cubes, and immediately drizzle with lemon juice. Mix the sour cream with the crème fraîche. Finely chop the dill and mix with the avocados. Finely dice the salmon and fold it in. Season with salt and pepper. Garnish the cream with dill and lemon slices. Unwrap the potatoes, press them apart slightly, and serve with the salmon and avocado cream.