Baked Potatoes with Sour Cream, Salmon and Beetroot
Baked potatoes with sour cream, salmon and beetroot is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large waxy potatoes (about 150 g each)
- 500 g beetroot
- Salt
- 5 tbsp sour cream
- 250 g crème fraîche
- 1 tbsp freshly chopped dill
- Cayenne pepper
- Lemon juice
- 500 g salmon fillet (ready to cook, skin removed)
- 3 tbsp apple cider vinegar
- 5 tbsp olive oil
- dill sprigs for garnish
Instructions
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1.
Preheat the oven to 180°C with upper and lower heat.
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2.
Wash the potatoes, wrap them in aluminum foil, pierce several times, and bake in the preheated oven for about 1 hour.
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3.
Meanwhile, cook the beetroot in salted water for about 40 minutes until tender.
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4.
Whisk together the sour cream and crème fraîche, fold in dill, and season with salt, cayenne pepper, and lemon juice.
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5.
Wash the salmon, pat dry, season with salt and pepper, drizzle with a little lemon juice, place it in a steamer basket. Seal the basket, hang it over a pot of boiling water, and steam the salmon for about 8 minutes.
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6.
Drain the beetroot, let it steam briefly, peel, cool slightly, cut into bite-sized pieces, and mix with vinegar and olive oil. Season with salt and pepper and let rest for about 20 minutes.
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7.
Remove the potatoes from the oven, unwrap them, slice crosswise, and press apart. Place on a plate, drizzle with sour cream mixture. Break the salmon into flakes, arrange over the potatoes, top with beetroot salad, and garnish with dill before serving.
