Potato crusts are usually fried. But if you coat them with a mixture of olive oil and butter and bake them in the oven, the result will be just as good: the taste and crunchy texture will be completely preserved! In this recipe, the crusts are filled with an appetizing mixture of low-fat curd cheese with herbs, smoked salmon and fresh dill.
It is necessary
- For 8 servings:
- - 8 potatoes, 200 g each;
- - 2 tbsp. olive oil;
- - 20 g butter;
- - 125 g smoked salmon;
- - 1 tbsp. lemon juice;
- - 150 g of curd cheese;
- - 1 tbsp. capers;
- - 2 tbsp. fresh dill;
- - sea salt and black pepper to taste.
Instructions
Step 1
Heat the oven to 200 degrees. Wash the potatoes thoroughly, pat dry with a paper towel. String on metal skewers - this will bake faster. Brush the peel with 1 tbsp. olive oil and add a little salt. Spread on a baking sheet and bake for 1 - 1 and 1.25 hours until tender.
Step 2
Remove the potatoes from the skewers and cut them in half lengthwise. Remove the pulp with a spoon, leaving a layer about a centimeter thick. We no longer need the pulp. Cut each half lengthwise and place on a clean baking sheet, skin side down.
Step 3
Melt the butter with the remaining tablespoon of olive and season with sea salt and pepper to taste. Lubricate the inside of the potatoes with this mixture. Return to the oven for another 15 minutes, so that the inside of the root vegetable turns golden.
Step 4
In the meantime, cut up the capers. Cut the salmon into thin strips and sprinkle with lemon juice. In a bowl, combine the curd cheese, capers and dill, add the salmon and stir again.
Step 5
Cool the crusts for 2 minutes and fill each quarter with the salmon and curd cheese filling. Garnish with fresh dill sprigs and serve warm.
