🍽️ Potato and Green Bean Casserole with Smoked Salmon

Name: Potato and Green Bean Casserole with Smoked Salmon
Total time: 30 min
Yield: 4 servings
Ingredients: 125 g green beans; 100 g broad beans (frozen); 1 small onion; 1 small garlic clove; 400 g waxy potatoes (4 waxy potatoes); 400 ml classic vegetable broth; 1 tbsp rapeseed oil; salt; pepper; 0.5 bunch dill; 100 g mild smoked salmon (in one piece); 3 tsp horseradish cream cheese; 1 pinch of nutmeg

322 kcal · 30 min · 4 servings

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Ingredients

125 g green beans
100 g broad beans (frozen)
1 small onion
1 small garlic clove
400 g waxy potatoes (4 waxy potatoes)
400 ml classic vegetable broth
1 tbsp rapeseed oil
salt
pepper
0.5 bunch dill
100 g mild smoked salmon (in one piece)
3 tsp horseradish cream cheese
1 pinch of nutmeg

Instructions

1. Wash the green beans and cut them into pieces about 3 centimeters long.
2. Pour hot water over the thick bean kernels and let them soak for a short time.
3. Drain the water and let the bean kernels drip dry in a sieve.
4. Carefully remove the bean kernels from their pods.
5. Peel the onion and the garlic.
6. Cut the onion and garlic into very small cubes.
7. Wash the potatoes and peel them.
8. Cut the potatoes into cubes about 1 centimeter in size.
9. Bring the broth to a boil in a pot.
10. Keep the broth warm until you need it.
11. Heat the oil in a large pot.
12. Add the onions and garlic to the hot oil.
13. Sauté the vegetables until they are soft and translucent.
14. Add the potato cubes to the pot.
15. Fry the potatoes briefly with the onion mixture.
16. Season the potatoes with salt and pepper.
17. Let the potatoes cook for about 15 to 20 minutes over medium heat.
18. Gradually add enough warm broth so that the potatoes are always covered.
19. Add the green beans to the potatoes after 5 minutes of cooking time.
20. Add the bean kernels 5 minutes before the end of the cooking time.
21. Wash the dill and shake it dry.
22. Pluck the small dill leaves from the stems.
23. Cut the smoked salmon into cubes about 1 centimeter in size.
24. Gently fold the smoked salmon, dill, and cream cheese into the potatoes.
25. Season the dish with salt, pepper, and freshly grated nutmeg.
26. Serve the dish immediately while warm.

Nutrition per serving

kcal: 322
Protein: 22 g · Fett/Fat: 10 g · Carbs: 33 g