Summary

Ingredients

• 500 g potato (s)
• 200 ml buttermilk
• 100 ml sweet cream
• 1 tablespoon tomato (s), dried, pickled in oil
• 1 teaspoon butter
• 1 sprig tarragon
• 6 cherry tomato (s)
• salt and pepper
• 1 tablespoon olive oil

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Instructions

1. This buttermilk and potato cream goes really well with fine fish dishes.
2. Cook the potatoes in salted water until cooked, peel them.
3. Drain the pickled tomatoes well and cut them finely. Pluck tarragon.
4. Bring the buttermilk, cream and butter to the boil, add the potatoes, finely mash and stir, season with salt and pepper, fold in the tomato pieces.
5. Halve the cherry tomatoes and briefly toss in olive oil, season with salt, pepper and sprinkle with tarragon.
6. Arrange the potato cream on plates, decorate with tarragon and cherry tomatoes.
7. The cream also tastes great when a few roasted pine nuts are sprinkled over it or, instead of pieces of tomato, some finely chopped black olives are added.