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🍽️ Potatoes stuffed with cream cheese, salmon and caviar

547 kcal · 30 min · 4 servings

Ingredients

• 700 g medium-sized, waxy potatoes
• salt
• 0.5 red batavia lettuce
• 1 handful arugula
• 6 chives
• 4 sprigs parsley
• 150 g cream cheese (plain)
• 100 g smoked salmon (sliced)
• 2 tbsp salmon roe
• pepper (from the mill)
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• 4 tbsp vegetable oil (olive or rapeseed oil)
• 1 pinch sugar
• 6 tbsp olive oil

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Boil the potatoes with the skin on for 20 to 25 minutes until tender.
4. 4. Drain the cooking water and let the potatoes steam dry for a moment.
5. 5. Wash the leaf salad and herbs under cold water.
6. 6. Shake the vegetables dry.
7. 7. Tear the salad leaves into bite-sized pieces.
8. 8. Cut half of the chives into fine rings.
9. 9. Halve the cooled potatoes lengthwise.
10. 10. Scoop out the center of each potato half slightly.
11. 11. Fill the hollowed-out potatoes with cream cheese.
12. 12. Cut the salmon into thin strips.
13. 13. Place the salmon strips on top of the filled potatoes.
14. 14. Add a few spoonfuls of salmon caviar on top.
15. 15. Season everything with a pinch of ground pepper.
16. 16. Mix vinegar, lemon juice, oil, salt, and pepper to make a dressing.
17. 17. Arrange the leaf salad with the herbs in a large bowl.
18. 18. Drizzle the salad with the dressing.
19. 19. Place the stuffed potatoes on top of the salad.
20. 20. Sprinkle the dish with the remaining chive rings.
21. 21. Serve the salad immediately.

Nutrition per serving

• kcal: 547
• Protein: 15 g · Fett/Fat: 41 g · Carbs: 30 g