John Myers
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Potato Wedges with Salmon, Cream Cheese and Salad
The perfect potato wedges with salmon, cream cheese and salad recipe with a picture and simple step-by-step instructions.
- 4 Discs Smoked salmon
- 6 Potato wedges
For the cream cheese cream
- 100 g Cream cheese
- 100 g Sour cream
- Salt pepper
- 1 tsp Dried mint
- Juice of half a lemon
For the salad
- 100 g Ruccola
- Salt pepper
- Lemon juice
- Olive oil
- Agave syrup
- Fry the potato wedges in a pan with a little oil on both sides until crispy. In the meantime, stir the ingredients for the cream cheese cream, add a little milk if necessary, so that the cream does not become too firm. Instead of mint (which gives the cream a pleasant freshness), herbs or horseradish can also be used.
- Prepare a vinaigrette for the salad from the ingredients, fold in the salad. Place three potato wedges, 2 slices of salmon, some cream and salad on each plate. Enjoy your meal!
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