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🥗 Hasselback Potatoes with Salmon and Herb Dressing

550 kcal · 30 min · 4 servings

Hasselback Potatoes with Salmon and Herb Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 225 degrees Celsius using top and bottom heat.
  2. 2. Take the salmon out of the fridge and let it reach room temperature for a moment.
  3. 3. Wash the potatoes thoroughly.
  4. 4. Slice the potatoes into pieces about 0.3 centimeters thick.
  5. 5. Place two chopsticks or spoon handles parallel on both sides of the potato to protect the bottom.
  6. 6. Cut through the gap between the sticks so the bottom remains intact.
  7. 7. Rub the prepared potatoes with three tablespoons of oil.
  8. 8. Place the potatoes on a baking sheet lined with baking paper, with the cut side facing up.
  9. 9. Season the potatoes with salt and pepper.
  10. 10. Bake the potatoes for 30 to 35 minutes until they are golden brown.
  11. 11. Heat one tablespoon of oil in a pan over high heat.
  12. 12. Wash the salmon and pat it dry with kitchen paper.
  13. 13. Fry the salmon in the hot pan for about five minutes.
  14. 14. Season the salmon with salt and pepper.
  15. 15. Place the cooked salmon on kitchen paper to let excess fat drain off.
  16. 16. Slice the cucumbers into thin rounds.
  17. 17. Wash the chives and shake off the water.
  18. 18. Cut the chives into fine rings.
  19. 19. Wash the dill and separate some nice sprigs for decoration.
  20. 20. Remove the coarse stems from the rest of the dill.
  21. 21. Finely chop the remaining dill.
  22. 22. Mix sour cream, mayonnaise, mustard, gherkins, one teaspoon of gherkin water, vinegar, the remaining oil, and the chopped herbs in a bowl.
  23. 23. Finally season the dressing with salt and pepper.
  24. 24. Set the dressing aside to let the flavors meld.
  25. 25. Take the baked potatoes out of the oven.
  26. 26. Pour the dressing over the warm potatoes and mix everything well.
  27. 27. Break the salmon into coarse pieces.
  28. 28. Arrange the potatoes and salmon on a large serving platter.
  29. 29. Garnish the salad with the reserved dill sprigs.
  30. 30. Enjoy your meal!

Nutrition per serving