John Myers
Jacket Potatoes with Quark Dip and Smoked Salmon Trout
The perfect jacket potatoes with quark dip and smoked salmon trout recipe with a picture and simple step-by-step instructions.
- 500 g Waxy potatoes
- 1 tsp Salt
- 1 Quark 250 g low-fat level
- 2 tbsp Milk
- 1 tbsp Cream of horseradish
- 50 g Spring onions
- 100 g Sliced smoked salmon trout (here: from Aldi Nord)
- 1 Large clove of garlic
- 0,5 Red chilli pepper
- 1 piece Ginger approx. 10 g
- 2 Strong pinches of salt
- 2 Strong pinches of pepper
- 0,25 tsp Ground cumin
- Wash the potatoes, cook in salted water (1 teaspoon) for about 20 minutes, drain, let cool a little and peel off. Clean and wash the spring onions and cut into rings. Cut salmon trout slices into pieces. Peel and finely dice the garlic clove and ginger. Clean, wash and finely dice the chilli pepper. Put all the ingredients (curd cheese, milk, creamed horseradish, spring onions, garlic, ginger, chilli pepper, salt, pepper, cumin and salmon trout) for the dip with smoked salmon trout in a bowl and stir well / mix the jacket potatoes with quark dip and smoked salmon trout.
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