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Ingredients
Baked Potatoes with Sour Cream, Salmon and Beetroots
- Ingredients
- 4 large, waxy potatoes (each about 150 grams)
- 500 grams Beets
- salt
- 5 Tbsps sour Whipped cream
- 250 grams Crème fraiche
- 1 Tbsp freshly chopped Dill
- cayenne pepper
- lemon juice
- 500 grams Salmon (ready to cook, skinless)
- 3 Tbsps apple cider vinegar
- 5 Tbsps olive oil
- Dill (for garnishing)
Preheat the oven to 180 ° c upper and lower heat.
Rinse potatoes, wrap in aluminum foil, prick several times with a fork and bake in preheated oven at 180°C (approximately 350°F) for about 1 hour.
Cook beetroots in salted water for about 40 minutes.
Combine sour cream with creme fraiche, add dill and season with salt, cayenne pepper and lemon juice.
Rinse salmon and pat dry. Season with salt and pepper and drizzle with lemon juice. Place into a steamer insert. Cook over boiling water, covered, for about 8 minutes.
Drain beetroots and peel, Cut into bite-sized pieces and combine with oil and vinegar. Season with salt and pepper and let stand for about 20 minutes.
Remove potatoes from oven, unwrap and split open. Set on plates and top with sour cream. Take salmon apart and place on top of potatoes and garnish with dill. Serve accompanied by beetroot salad.
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |