Fenchelquark-Häppchen mit stuffed potatoes
Prep: 15min
|
Servings: 4
|
Cook: 20min
Fenchelquark-Häppchen mit stuffed potatoes is a recipe with fresh ingredients from the root vegetables category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 small new potatoes
- 2 tbsp Sour cream
- 1 bunch chives (small)
- 150 g Keta caviar (from the jar)
- salt (pepper)
- 4 slices farmer's bread
- 250 g cream cheese quark
- 30 g fennel seeds
- 3 tbsp olive oil
- 0.5 red bell pepper
- salt (pepper)
Instructions
-
1.
Wash potatoes and boil in salted water for about 15-20 minutes, then remove and dry. Using a sharp knife cut the top and bottom of each potato. On one side, hollow out the potatoes with a spoon, leaving a thick rim. Finely chop chives, mix with crème fraîche and potato mash, season with salt and pepper, and refill the potatoes. Place on a plate and add a dollop of salmon caviar on top.
-
2.
Wash bell pepper, remove seeds, dice finely. Mix quark with fennel seeds, olive oil, salt, and pepper. Toast bread slices, spread fennel quark on them, and sprinkle with diced bell pepper.
