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Ingredients (2 servings)
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300 g Bio-Lachsfilet Natur
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500 g Bio-Beilagenkartoffel
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150 g Bio-Frischkäse
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Salz, Pfeffer, Öl und Gewürze
Preparation
- Wash the potatoes, quarter them, and fry in a pan with a little oil for about 20 minutes until crispy. Season with salt and spices.
- Stir the cream cheese in a small bowl until smooth and season with salt and pepper.
- Pat the salmon fillet dry, season with salt and pepper, and fry in a second pan with oil for about 3 to 4 minutes on each side until golden brown.
- Arrange the fried salmon together with the roasted potatoes and the cream cheese dip on plates and serve.
