Herbal Cream Cheese with Oven Potatoes and Smoked Salmon
easy
·under 60 minutes
Benefits
popular for children
Reduced costs
Increased whipped volume
Preparation stays fresh for several days in the whipper
Ingredients
2 g
white pepper
1 pcs.
potatoes
1 pcs.
slice smoked salmon
200 g
cream cheese, full fat
50 g
fresh mixed herbs (e.g., parsley, dill, cress, and basil)
220 g
yogurt
3 g
table salt
15 ml
olive oil
Steps to prepare
1.
Wash and drain the herbs. Pluck off the leaves and puree finely with the remaining ingredients except the salmon using a hand blender. Taste and season with salt and white pepper if necessary.
2.
Pour the mixture through a fine sieve. Pour into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.
3.
Wash the potatoes and pierce them 1-2 times on all sides with a toothpick or pointed fork. Wrap the potatoes individually in aluminum foil and bake in the oven for 40-45 minutes at 220 °C top and bottom heat. Once the potatoes are soft, take them out of the oven and cut the foil crosswise. Serve immediately with the smoked salmon and herbal cream cheese dip.
Benefits
popular for children
Reduced costs
Increased whipped volume
Preparation stays fresh for several days in the whipper