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Jacket Potato Triplets with Smoked Salmon and Tzatziki

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Jacket Potato Triplets with Smoked Salmon and Tzatziki

The perfect jacket potato triplets with smoked salmon and tzatziki recipe with a picture and simple step-by-step instructions.

  • 500 g Triplets (small waxy potatoes / 18 pieces)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds
  • 200 g Sliced ​​Scandinavian smoked salmon
  • 220 g 1 Packung Zaziki
  • 10 piece Snake cucumber slices
  • 2 piece Radish
  • Coarse sea salt from the mill
  1. Boil triplets in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off. Arrange all ingredients (jacket potato triplets, smoked salmon and tzaziki) decoratively on 2 plates, garnish with 5 cucumber slices and a radish each and serve. Serve with coarse sea salt from the mill.
Dinner
European
jacket potato triplets with smoked salmon and tzatziki

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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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