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Grilled potatoes with herb crème fraîche and salmon

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Ingredients for 4 servings:

  • 4 m.-sized potatoes
  • 1 sprig of parsley
  • 1 bunch of chives
  • 3 stalks of chervil
  • 200 g crème fraîche
  • 1 tsp lemon juice
  • 1 pinch of salt
  • 1 pinch of ground pepper
  • 4 slice(s) salmon, pickled
  • 1 tbsp sturgeon caviar
  • 1 tbsp salmon caviar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

a quick tasty meal

Grill the potatoes with their skins on for approximately 40-50 minutes. Chop the herbs and mix with the crème fraîche. Season the dip with lemon juice, salt, and pepper. Cut open the cooked potatoes and fill them with the crème fraîche. Arrange the potatoes on plates, garnish with the salmon and caviar, and serve warm.

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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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