Jacket potatoes with wild salmon and dill curd

Ingredients for 2 servings:

• 400 g potatoes, medium-sized
• 200 g smoked salmon (wild)
• 400 g quark
• 1 tbsp oil (linseed)
• 1 bunch of dill
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Boil the potatoes with their skins on for 20–30 minutes, depending on their size. Mix the quark with linseed oil and finely chopped dill, and season with salt and pepper. (If you like, you can dice a small red onion and stir it in.) Arrange the wild salmon on two plates with the quark and serve with the peeled potatoes.