John Myers
Contents
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Ingredients
- 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 big pinches of salt
- 2 big pinches of pepper
- 0,25 tsp Ground cumin
Instructions
- 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.
Nutrition
Serving: 100gCalories: 56kcalCarbohydrates: 5.4gProtein: 2.2gFat: 2.7g
