Summary

Ingredients

• 8 large potatoes, waxy
• 2 teaspoons caraway seeds, optional
• 1 avocado (s)
• 5 tablespoon lemon juice
• 250 g sour cream
• 250 g crème fraîche
• 1 bunch dill
• 200 g smoked salmon
• Salt and pepper, whiter, freshly ground
• Dill for the garnish
• Lemon wedge (s) for the garnish

Print Recipe Pin Recipe

Instructions

1. Brush the potatoes thoroughly under running water. Cover with caraway seeds in salted water and cook for 20-25 minutes, then drain, cut crosswise and wrap in aluminum foil. Bake in the oven at 240 ° C for 15-20 minutes.
2. In the meantime, cut the avocado in half, remove the stone, remove the pulp from the skin, cut into small cubes and immediately drizzle with lemon juice.
3. Mix the sour cream with the crème fraîche. Finely chop the dill and mix in with the avocados. Finely dice the salmon and fold in as well. Season to taste with salt and pepper. Garnish the cream with dill and lemon wedges.
4. Unpack the potatoes and push them apart and serve with the salmon and avocado cream.