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🍽️ Crispy Oven Potatoes with Creamy Smoked Salmon and Arugula

535 kcal · 30 min · 4 servings

Ingredients

• 400 g firm-boiling potatoes
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• 100 g arugula
• 1 bunch dill (30 g)
• 200 g smoked salmon
• 300 g cream cheese (double cream stage)
• 50 ml whipping cream (at least 30% fat content)
• 1 tbsp lemon juice

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the potatoes thoroughly.
3. 3. Cut the potatoes in half.
4. 4. Line a baking tray with baking paper.
5. 5. Place the potato halves on the tray with the cut side facing up.
6. 6. Drizzle the potatoes with a little olive oil.
7. 7. Season the potatoes with salt and pepper.
8. 8. Place the tray in the preheated oven.
9. 9. Bake the potatoes for 20 to 25 minutes.
10. 10. Remove the potatoes when they are golden brown.
11. 11. Wash the arugula under cold water.
12. 12. Shake the arugula dry.
13. 13. Sort through the arugula and remove any wilted leaves.
14. 14. Wash the dill under cold water.
15. 15. Shake the dill dry.
16. 16. Finely chop the dill.
17. 17. Cut the smoked salmon into fine cubes.
18. 18. Mix the smoked salmon with the cream cheese.
19. 19. Add the cream to the salmon and cream cheese mixture.
20. 20. Add the chopped dill to the mixture.
21. 21. Season the cream with salt and pepper.
22. 22. Add a little lemon juice to the cream.
23. 23. Taste the cream and adjust with lemon juice, salt, and pepper.
24. 24. Place a dollop of the salmon cream on each potato.

Nutrition per serving

• kcal: 535
• Protein: 22 g · Fett/Fat: 41 g · Carbs: 19 g