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Ingredients (4 servings)
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300 g Räucherlachs
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800 g Bio-Erdäpfel
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250 g Naturjoghurt
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2 Stk. Bio-Äpfel
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Öl, Salz, Pfeffer
Preparation
- Wash the potatoes thoroughly, halve them, and fry them in a pan with a little oil over medium heat for about 20 minutes until golden brown and crispy.
- Meanwhile, wash and core the apples, then finely grate them or cut them into very small cubes.
- Mix the yogurt with the grated apples and season the dip generously with salt and pepper.
- Salt the hot fried potatoes and arrange them on plates together with the smoked salmon and the refreshing apple yogurt dip.
