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Potatoes, salmon and pumpernickel bowl
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 527
  • Fat about 34g
  • Carbohydrates about 28g
  • Protein about 24g
This is needed
This is needed for 4 people
Dressing
  • 125 cream cheese with horseradish
  • 2 apple vinegar
  • 2 olive oil
  • 3 water
  • 0.25 salt
Potatoes
  • 600 new potatoes
  • salted water
  • 0.5 dill
Salad
  • 1 radish
  • 2 olive oil
  • 0.5 salt
  • 2 apple vinegar
  • 250 mini cucumbers
  • 30 cress
Crumb topping
  • oil
  • 2 pumpernickel
  • sea salt
Bowl
  • 200 smoked salmon
  • 4 eggs
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And that's how it's done
And that's how it's done
Dressing
Combine the cream cheese with the oil, vinegar and water, season with salt.
Potatoes
Cook the potatoes in boiling salted water for approx. 15 mins. until soft, drain, mix the warm potatoes with half of the dressing and the dill.
Salad
Whisk the vinegar and oil in a bowl, season with salt. Add the cucumber, radish and cress, mix.
Crumb topping
Heat the oil in a frying pan. Fry the pumpernickel for approx. 5 mins. until crispy, stirring occasionally, season with salt.
Bowl
Cook the eggs in boiling water for approx. 7 mins., place briefly in cold water, peel and slice in half. Plate up the potatoes, salad, eggs and salmon in bowls, drizzle with the remainder of the dressing, sprinkle the crumb topping over the potatoes.