Potato Fondue

Ingredients

• 500 g quark (20% fat)
• Salt
• Pepper
• 2 Tomatoes
• handful of basil
• 100 g Roquefort cheese
• 100 g double cream fresh cheese
• 250 g yogurt
• Salt
• Pepper
• 1 packet of watercress
• 1 cucumber (200g)
• 250 g yogurt
• 1 cup (150g) crème double
• Salt
• Pepper
• 1 tsp grated horseradish
• a splash of lemon juice
• 100 g smoked salmon
• 1 kg new potatoes
• Salt

Instructions

1. 1.

   For the basil-tomato quark, mix quark with salt and pepper. Wash tomatoes, quarter them, remove seeds and dice. Rinse basil, shake dry and pull leaves from stems. Finely chop basil. Stir tomatoes and basil into the quark.

2. 2.

   For the watercress-Roquefort dip, crush Roquefort with a fork, then fold in fresh cheese and yogurt. Mix until smooth and season with salt and pepper. Trim watercress and fold it in.

3. 3.

   For the salmon-cucumber dip, peel cucumber, halve it and scrape out seeds with a teaspoon. Grate cucumber. Whisk yogurt with crème double. Season with salt, pepper, horseradish and lemon juice. Dice salmon and stir into the yogurt mixture along with cucumber.

4. 4.

   Wash potatoes and cook them with skins in salted water for about 25 minutes. Drain, peel, and serve all together.