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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 g cream cheese with horseradish
  • 2 tbsp olive oil
  • 2 tbsp apple vinegar
  • 3 tbsp water
  • 0.25 tsp salt
Potatoes
  • 600 g new potatoes, cut in half
  • 0.5 bunch dill, torn into pieces
  • salted water, boiling
Salad
  • 0.5 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp apple vinegar
  • 250 g mini cucumbers, sliced lengthwise
  • 1 bunch radish, thinly sliced
  • 30 g cress
Crumb topping
  • oil for frying
  • a little sea salt
  • 2 slices pumpernickel, crumbled
Bowl
  • 200 g smoked salmon, roughly torn
  • 4 egg
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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.