in Recipes

Jacket potatoes with salmon remoulade

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Ingredients for 4 servings:

  • 1 kg potatoes
  • Salt
  • 1 egg(s), hard-boiled
  • 300 g smoked salmon
  • 1 shallot(s)
  • 300 g cream cheese
  • 100 g crème fraîche
  • 75 ml milk
  • ½ bunch dill (alternatively frozen), cut into rolls
  • salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Boil the potatoes in salted water for about 20 minutes. Peel and finely chop the egg. Finely dice the salmon. Peel and finely dice the shallot. Mix the quark, crème fraîche, and milk. Stir in the egg, diced salmon, diced shallots, and dill. Season with salt and pepper. Serve with the potatoes (peeled if desired).

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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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